READY IN: 1hr 30mins
Recipe by Mia in Germany

This recipe comes from a friend - we made this together when we prepared a fall equinox celebration three years ago, and it was one of the moistest, tastiest cakes I ever had.

Top Review by awalde

We all loved this moist and taste cake! The combination of apples-pumpkin is great and the vanilla addtion made this cake really super yummy! I used quite big apples and perhaps for this reason the cake was less fluffy, but super tender and moist!<br/>I decorated the top with wallnuts as we love the taste of raosted walnuts and this makes the cake pretty. <br/>I'm glad I tried this cake and used some of apples from the garden in this way.<br/>Made for Culinary Quest 2014.

Ingredients Nutrition


  1. preheat oven to 350 degrees F.
  2. Shred pumpkin and peel, core and chop apples.
  3. Mix flour and baking powder.
  4. Divide eggs, beat whites until stiff.
  5. Cream together egg yolks, soft butter, lemon zest, sugar and caster sugar.
  6. Fold in egg whites, then flour and baking powder, pumpkin, apples, ground nuts and vanilla.
  7. Grease 10 inch spring form and fill in batter.
  8. Bake at 350 degrees 70 minutes.
  9. Let cool slightly, then run knife around the frame of the spring form and remove it carefully. If it's still too warm and sticky, wait until cooler.

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