PUMPKIN APPLE CAKE

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An easy to make, moist and delicious cake. Perfect for brunch, afternoon tea or dessert. I don't remember where I found this recipe but I've been making it for years and it's a Fall weekend favorite.

Provided by Family Cook

Categories     Breads

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 16

1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 medium apples, peeled and diced
1 cup canned pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon ginger
2 teaspoons orange zest
confectioners' sugar

Steps:

  • Preheat oven at 350.
  • Mix dry ingredients in a bowl and set aside.
  • Cream butter in an elec mixer then beat in sugar until the mixture is pale yellow.
  • Add the eggs one at a time.
  • Stir in apples (I use Golden Delicious) and vanilla.
  • Add pumpkin and mix, scraping down the sides of the bowl.
  • Add the orange peel if you like, it's optional.
  • Blend in the dry ingredients a bit at a time until well mixed, add peel if you choose.
  • grease and flour a 9" bundt pan or two loaf pans; cook cake for 55/60 minutes or loaves for 45/50 minutes (check with cake tester at 45 minutes).
  • Cool in pan for about 10 minutes, loosen and turn out on board to cool completely.
  • Dust with confectioner's sugar when completely cool.

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