Name: Apple Pumpkin Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/4 teaspoons baking soda; 3/4 teaspoons salt; 2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground clove; 1/2 teaspoon ground ginger; 3/4 cups salted butter, softened; 2 1/4 cups granulated sugar; 3 eggs; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon orange extract; 15 ounce can pure pumpkin puree; 2 large Granny Smith apples, peeled and grated (about 2 1/2 cups); powdered sugar for dusting

Description

This Apple Pumpkin Cake is going to make all our pumpkin spice dreams come true! The grated apples add moisture and a subtle apple flavor. Heavenly!

Ingredients

Scale

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoons salt
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
3/4 cups salted butter, softened
2 1/4 cups granulated sugar
3 eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon orange extract
15 ounce can pure pumpkin puree
2 large Granny Smith apples, peeled and grated (about 2 1/2 cups)
powdered sugar for dusting

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Instructions

Preheat the oven to 350 degrees and spray a 10 inch Bundt pan with nonstick cooking spray for baking.
In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy. Add eggs one at a time and mix. Scrape down the walls of the bowl with a rubber spatula. Add vanilla extract and orange extract and mix again.
Add pumpkin puree and grated apples and mix until well incorporated.
With the mixer on low speed, slowly add the flour mixture. Scrape down the walls of the bowl, and mix one more time, just until all the flour is incorporated. Do not over-mix.
Scoop the batter into the prepared Bundt pan.
Bake the cake at 350 degrees on the center rack of the oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean, or with only a few crumbs attached.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Turn it out on a cooling rack and cool completely, then dust the top with powdered sugar.
Cover and keep at room temperature for up to five days. Serve plain, with a scoop of vanilla ice cream, or with whipped cream and a dusting of cinnamon.

Nutrition

Serving Size: 1 Serving
Calories: 410
Sugar: 42g
Sodium: 437mg
Fat: 13g
Saturated Fat: 7.8g
Unsaturated Fat: 4.3g
Trans Fat: 0.5g
Carbohydrates: 69g
Fiber: 2.8g
Protein: 5.4g
Cholesterol: 77mg