Fall is my favorite time of the year. The weather cools down — but there’s no snow yet — the leaves turn to a beautiful rainbow of colors, and the markets are filled with crisp, local apples, gorgeous pumpkins (including some stunning glass-blown ones you’ll read about further down in the post), luscious squash, hot apple cider … you get the gist. I love it, and autumn inspires me to cook with the flavors of the season.
The ingredients in this cake that remind me of crisp October days are apples, pumpkin, toasted walnuts, and spices including cinnamon, ginger, cloves, and nutmeg.
This cake makes 16 servings, but in my household of three boys (two teens and one husband), the cake doesn’t last long!
Autumn Apple Pumpkin Cake
Makes 16 Servings
There are so many nutrient-rich ingredients in this dessert recipe that I’m not sure where to begin. It’s a dessert so it’s not sugar free, but I hope I made up for it with the whole wheat flour, pumpkin, apples, walnuts, currants, and heart-healthy canola oil.
- 2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1 cup lightly toasted walnuts, finely chopped
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon baking soda
- 3 large eggs, beaten
- 1½ cups granulated sugar
- 2/3 cup canola oil
- 1/2 cup canned 100% pure pumpkin
- 1 teaspoon vanilla extract
- 3 cups peeled, cored and diced Granny Smith apples (I cut the apples into small, 1/4-inch dice and used 2 medium apples, about 7 ounces each)
- 1/2 cup dried currants
- 2 tablespoons powdered sugar, optional
1. Preheat the oven to 350°F. Generously oil or coat a 10-cup bundt pan with nonstick cooking spray and set aside.
2. Whisk together the all-purpose flour, whole wheat flour, walnuts, salt, cinnamon, nutmeg, cloves, and baking soda in a large bowl until well combined.
3. In a separate bowl, whisk the eggs, sugar, and oil until well combined. Add the pumpkin and vanilla extract and continue to whisk until well blended. Pour the liquid ingredients over the try ingredients and stir until just moistened. Add the apples and currants and stir until combined.
4. Pour the batter into the prepared pan, and smooth the top with a rubber spatula. Bake about 50 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool for 15 minutes before removing from the pan.
5. Cool the cake completely, and dust the top with powdered sugar as desired.
Nutrition Information per Serving (1 slice): 330 calories, 15g fat (1.5g saturated, 1.5g omega-3), 240mg sodium, 45g carbohydrate, 3g fiber, 5g protein, 20% vitamin A, 10% iron
A few weeks ago, I stopped by MIT in Cambridge, MA for the Great Glass Pumpkin Patch annual event. I was joined by my friend Deanna and my mother-in-law, Joy. A thousand of these beauties were sold to benefit the MIT Glass Lab. You may not know this, but in my next life, I WILL be a glass blower 🙂
Stunning! Some of the glass pumpkins cost $50.00 while others were as high as $2,000.00!!
GIVEAWAY NEWS: We’re giving away a traditional Vermont-style, autumn breakfast gift basket to ONE lucky winner. Thanks to our friends at Cabot Creamery, our winner will receive 1 pound of Vintage Choice Cheddar from Cabot, 1 pound cob-smoked bacon, 1 pint pure Vermont maple syrup, and 1 buttermilk pancake mix. (U.S. only please.)
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Please be sure to leave us a new comment every time you do something extra, and GOOD LUCK. The giveaway ends on November 12 at noon, and as always we’ll use Random.org to pick our winner.