Pumpkin Apple Cake with Cream Cheese Frosting

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 372kcal

Author: Jazzmine Woodard

A deliciously moist spice cake with pumpkin and apples, topped with tangy maple-sweetened cream cheese frosting

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Equipment

2 mixing bowls
1 stand mixer or hand mixer (can also be done by hand)
1 whisk
1 silicone spatula or kitchen spoon
1 grater
1 bundt pan

Ingredients

Cake

2 ½ cups flour sifted
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon clove
½ teaspoon ginger
½ teaspoon fine sea salt
1 ¾ cup brown sugar packed
½ can pumpkin puree
¼ cup milk
¼ cup butter melted
4 eggs
2 teaspoons vanilla extract
1 small apple (about six inches in diameter)

Frosting

1 ¼ cup powdered sugar sifted
6 ounces cream cheese softened to room temperature
3 tablespoons butter melted
2 tablespoons Maple syrup
2 teaspoons vanilla extract

Instructions

For the Pumpkin Apple Spice Bundt Cake

Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.
Add flour, baking powder, baking soda, cinnamon, nutmeg, clove, ginger, and sea salt and whisk together until uniform in appearance.
In another bowl, combine brown sugar, pumpkin puree, milk, butter, eggs, and vanilla extract until uniform.
Add wet ingredients to dry ingredients and stir until just combined and no dry pockets remain. Peel and shred apple then mix into cake batter.
Transfer batter to prepared bundt pan and bake on center oven rack for about 45 minutes or until a toothpick inserted into multiple parts of the cake comes out clean. Cool for about 10 minutes in pan then remove and allow to cool completely.

For the Maple Cream Cheese Frosting

Meanwhile, beat powdered sugar, cream cheese, butter, maple syrup, and vanilla extract until fluffy, glossy, and uniform (about four minutes). Frost cooled cake as desired.

Video

Notes

Preparation

If you don't have a stand mixer or hand mixer, you can use mixing bowls, a whisk, and a silicone spatula with a little elbow grease and stir it by hand. And I recommend hand stirring to finish mixing the batter in any case to avoid over-mixing, which can result in a tough cake.

To make sure your cake doesn't stick, I recommend preparing your bundt pan with butter or non-stick oil spray and flour, even if it's a non-stick pan. Here's a visual on how to grease and flour a bundt pan.

I recommend baking the cake on the middle rack for even cooking with a sheet pan place on the lower rack to catch any drips.

Storage

With the cream cheese frosting, you should refrigerate this cake in an airtight container to keep it from spoiling. Keeps for up to two weeks. Allow it to come to room temperature before enjoying.

Nutrition