You've got pumpkin and apple in one. This is a moist spicy cake with pieces of apple throughout. Optional-If you have a real sweet tooth drizzle powdered sugar mixed with buttershots or apple shnapps to glaze cake. This would also be great with dried cranberries or raisins mix in along with the apples. This recipe was given to me by Tim a Great guy I work with. Yes tweaked a bit! Made 60 mini muffins Nov 26, 2013 baked them for 15-18 minutes and I made twice the amount topping. I brought them to a party(leaving 12 home) so everyone could have a bite and room to enjoy the other food.
- 2 1⁄2 cups flour
- 1 cup white sugar
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup fresh pumpkin puree or 1 cup canned pumpkin
- 1⁄2 cup vegetable oil
- 2 cups Granny Smith apples, peeled & chopped
- 3 tablespoons flour
- 3 tablespoons quick oats
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1⁄3 cup chopped walnuts or 1⁄3 cup nuts, of choice
- 4 tablespoons cold sweet butter, cut into cubes
- Preheat oven to 350 degrees.
- Lightly grease and flour 2 round cake pans cake pans or one 9x13.
- Sift first 6 ingredients in a bowl.
- In an other bowl mix eggs, pumpkin, and oil.
- Add to dry ingredients stirring till just mixed.
- Fold in apples and pour into prepared pan.
- In a bowl or food processor add topping dry ingredients and cut or pulse in cold butter till crumbly.
- Sprinkle over cake batter.
- Bake for 35-40 minutes or until toothpick come out clean.
The recipe got raves here. I left it with full sugar so I didn't try it myself but it was five fingers up! I skipped the topping as the guys said that they didn't really care about having it added. I used the mini angel food pans to make 6 huge muffins. They came out light, very moist and are going fast! The baking aroma is divine. They were baking when the men came indoors and nosed were raised, snuffing and I head a couple of variations of "It sure smalls good in here". Made for Photo Tag.
How yummy! I cooked mine for 32 minutes only - I wanted it a tad gooey in the center. It was so fallish and moist and a hit at my meeting. My DH went to sample it and ended up eating 1/4 of the cake! This one's a keeper!
I've made this delicious cake twice in the past week...both for group gatherings...and it received VERY HIGH marks from everyone! I've also shared the recipe with one person, and SHE was asked to submit the cake for a church auction...how's THAT for praise? I did make a few adjustments to the recipe...all of which seemed to work just fine. I cut back on the white sugar by 1/4 cup, as I didn't want the finished product to be too sweet. In addition to the called-for 1 tsp. cinnamon in the recipe, I used my own pumpkin pie spice concoction...a total of 3 tsp. cinnamon, 1 1/2 tsp. ginger and 3/4 tsp. cloves, actually more than the 1 Tbsp. of pumpkin pie spice called for, but nice! I was generous with the apples as well, using all of two medium -sized ones, a bit more than 2 cups. Also added about 1 cup of raisins...steeped in 3 Tbsp. brandy in microwave for 20 seconds to soften, then cooled...and added the liquid along with the raisins, and apples. Be aware that the batter is REALLY thick and takes some patience spreading evenly in a 13 X 9 pan. Finally, I eliminated the topping altogether, simply dusting the top of the cake with powdered sugar! This is one terrific Fall treat...thanks, Rita!