Apples and pumpkins are two flavors that scream fall! This classic pumpkin apple cake deliciously brings them both together to make this fall cake! Serve with a scoop of ice cream and a drizzle of caramel sauce!
It still feels very much like summer down here in Florida but that isn’t stopping me from cranking the ac and throwing on a hoodie while I drink my pumpkin spice latte! Hey, a girls gotta do what a girls gotta do! Am I right? 🙂
I plan to continue eating low carb throughout the holidays but I will occasionally indulge in the comforting taste of fall with some of my favorite recipes like this Creamy Pumpkin Chicken Chili, or my pumpkin cheesecake dip and even this classic fall cake!
More Recipes You’ll Love:
Easy Peppermint Cupcakes
Pumpkin Krispies
This not to sweet cake makes for the perfect crisp fall morning breakfast treat or for a special holiday gathering!
What is the best apple to use in a cake?
Tart Granny Smith apples are my favorite and they happen to hold up better too! I’ve also used a mix of tart and sweet apples at once and I love the amazing flavor it gives the cake!
How To Make Pumpkin Apple Cake
Below is the entire list of ingredients that you’ll need to make the apple cake. Exact measurements can be found below within the printable recipe card.
Ingredients:
- Apples
- Sugar
- Canned pumpkin puree
- Butter
- Pure vanilla extract
- Eggs
- Flour
- Baking Powder
- Ground cinnamon
- Caramel sauce
Optional:
Add 1/2 cup of raisins, cranberries, or even chocolate chips!
Instructions:
Preheat oven to 350 degrees
Beat 1 3/4 cups of sugar, butter and vanilla in mixer at medium speed until well blended.
Add pumpkin puree and eggs (one at a time) and beat until combined.
In small bowl, whisk together flour, baking powder and salt.
Combine flour mixture and sugar mixture, beat at low speed until well blended.
Combine remaining 1/4 cup sugar and cinnamon in small bowl.
Toss in Chopped and peeled apples with 2 Tbsp of the cinnamon sugar.
Fold 3 cups of the chopped apples into the cake mixture. Set aside the remaining cup.
Pour batter into a well-greased 8 inch spring form pan.
Add the remaining apples over the batter, evenly, and lightly sprinkle the rest of the cinnamon sugar on top of the batter.
Bake at 350 degrees for 1 hour or until cake slightly browns on top.
Cool on wire rack, then carefully remove spring form pan and serve.
Serves 8
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Classic Pumpkin Apple Cake
Ingredients
- 4 cups chopped apples
- 2 cups sugar
- 3/4 cup pumpkin puree
- 1/2 cup butter
- 2 1/2 tsp pure vanilla extract
- 2 eggs
- 1 1/2 cups Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp salt
- 3 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees
- Beat 1 3/4 cups of sugar, butter and vanilla in mixer at medium speed until well blended.
- Add pumpkin puree and eggs (one at a time) and beat until combined.
- In small bowl, whisk together flour, baking powder and salt.
- Combine flour mixture and sugar mixture, beat at low speed until well blended.
- Combine remaining 1/4 cup sugar and cinnamon in small bowl.
- Toss in Chopped and peeled apples with 2 Tbsp of the cinnamon sugar.
- Fold 3 cups of the chopped apples into the cake mixture. Set aside the remaining cup.
- Pour batter into a well-greased 8 inch spring form pan.
- Add the remaining apples over the batter, evenly, and lightly sprinkle the rest of the cinnamon sugar on top of the batter.
- Bake at 350 degrees for 1 hour or until cake slightly browns on top.
- Cool on wire rack, then carefully remove spring form pan and serve.
