Home #VirtualPotluck Pumpkin Apple Cake + @TatesBakeShop Giveaway

Pumpkin Apple Cake + @TatesBakeShop Giveaway

by FarmgirlGourmet


Holy Giveaway Central Batman!  First Emeril’s cookbook, then the Harry & David Roxy Ann basket and now a Tates Bake Shop giveaway from Virtual Potluck?  Tis the season to be generous I suppose.  I have more fun and delicious giveaways in the queue too.  If you like free stuff, you might want to enter your email address over on the right under my picture to receive the latest and greatest in your inbox.  Don’t miss a post!

For now, let’ talk Tate’s.  Kathleen King is the creator and owner of the Southampton bakery, Tate’s Bake Shop.  She has a cult following, making her bakery an actual “destination” according to the New York Times.  That’s pretty amazing, if you ask me.  Her latest cookbook; “Baking with Friends” is a culinary delight for anyone with a sweet tooth.  I can’t tell you how many times I’ve picked up the book, drooled on every page, only to put it down feeling overwhelmed with what to make.  I finally handed off the book to the kids and said “you pick”.  To my shock, they came back with this cake.  Not cookies or brownies, but a moist pumpkin apple cake.  Yes, they are foodies too!

The cake is perfect, in my opinion.  It’s not too sweet, only requires a slight dusting of powdered sugar and would be perfect for your Thanksgiving dessert table.  Before we head off to recipe land  I wanted to let you know that I am giving away a signed copy of the book as well as the Cookie and Bar Tower pictured above.  So you can savor Kathleen’s treats while you peruse the book endlessly.  If you want even more ways to win from Tate’s Bake Shop, check out the Facebook promo they are running as well.  You could win $1000, a KitchenAid mixer and copies of the book.  All you have do is make one of the recipes and let them know.  That’s a win win if you ask me!

Enter the Tate’s Bake Shop Giveaway!

a Rafflecopter giveaway

Pumpkin Apple Cake + @TatesBakeShop Giveaway

Yield: 12 to 16 Servings

This cake combines the best flavors of autumn. It is an effortless cake that is perfect for breakfast, a lunch box, or an afternoon snack. If serving to guests, dress up each serving with a spoonful of caramel sauce. (from Baking with Friends)


  • Softened butter and all-purpose flour for the pan
  • 2 cups unbleached all-purpose flour
  • 1/2 cup wheat germ
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 8 tablespoons (1 stick) salted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar, firmly packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup solid-pack pumpkin
  • 2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice (2 cups)
  • 1/2 cup coarsely chopped walnuts
  • Confectioners' sugar for dusting


  1. Position the oven rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter and flour a 9 inch fluted or plain tube pan and tap out the excess flour.
  2. In a medium bowl, whisk together the flour, wheat germ, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, beat the butter with an electric mixer set on high speed until creamy, about 1 minute. Gradually beat in the granulated and brown sugars and beat until light and fluffy, about 2 minutes. One at a time, beat in the eggs, followed by the vanilla, scraping down the sides of the bowl as needed. Add the pumpkin and beat until combined. Add the apples and walnuts. With the mixer set on low speed, min in the flour mixture in thirds, scraping down the bowl as needed. Spread the batter in the prepared pan.
  3. Bake until the cake is golden brown and a long bamboo skewer inserted in the center of the cake comes out clean, about 1 hour. Let cool in the pan on a wire cooling rack for 15 minutes. Invert the cake onto the wire rack and unmold. Turn right side up and cool completely.
  4. To serve, sift confectioners' sugar over the top and cut into wedges


meredith November 3, 2012 - 6:13 pm


moonsword November 3, 2012 - 5:57 pm

Brownies are my favorite, the dense, fudgy, dark chocolate kind. 🙂

Chris @ Menus For A Week November 3, 2012 - 3:32 am

Looks amazing and delicious!! I would love to try some tonight. Thanks for sharing 🙂

Cookin' Canuck November 2, 2012 - 9:09 am

With nutmeg, cloves and ginger, this is bound to be a perfect cake for fall. I’d love a slice with a cup of tea.

FarmgirlGourmet November 2, 2012 - 4:31 pm

It was really delish…only bad thing was that I only got a small piece. Wait, maybe that’s not such a bad thing. 🙂 Thanks for commenting Dara!

Mandy Ott November 2, 2012 - 12:04 am

Cookies of all types “)

Carolyn November 1, 2012 - 7:33 pm

Yes, please.

Nichole November 1, 2012 - 7:25 pm

Cookies ! Can’t wait to try the cake !

addie | culicurious November 1, 2012 - 12:26 pm

yum, this bread recipe looks great. Perfect for this time of year 🙂

Kimberly P. November 1, 2012 - 9:41 am

I love a good, chewy cookie but wouldn’t turn down a brownie, either!

Carolyn Williams November 1, 2012 - 9:20 am

I love, love, love brownies and the gooyier the better!

kelly October 31, 2012 - 9:08 pm

my favorite cookie recipe

Megan October 31, 2012 - 7:42 pm

Brownies!!! With frosting – and nuts – and chocolate chips – and caramel. 😀

Kristin October 31, 2012 - 7:04 pm

I have a cookie addiction. Seriously.

Maureen October 31, 2012 - 5:38 pm

I love a moist chewy brownie especially when there is frosting.

sara October 31, 2012 - 1:59 pm

Love some chewy soft chocolate chip cookies!

Matt mmWine Horbund October 31, 2012 - 1:58 pm

Wow! That looks absolutely amazing!

barbara n October 31, 2012 - 1:50 pm

I love chewy fudgy brownies

gail October 31, 2012 - 12:58 pm

definitely cookies

Alysha @Shesontherun October 31, 2012 - 12:48 pm

Cookies for sure! Especially pecan fingers.

Jeffrey October 31, 2012 - 9:18 am

If I had to choose it would be cookies and I love the good milk dunkin kind!

christopher sorel October 31, 2012 - 9:10 am

dark chocolate brownies

Nicole October 31, 2012 - 9:06 am


Miss @ Miss in the Kitchen October 31, 2012 - 8:49 am

Gorgeous as always! I envy your photography skills, but you knew that already. I love this cookbook, it is a wonderful addition to my collection!

Maggie Drake October 31, 2012 - 8:49 am

Pumpkins and Apples….we grow them both and have them in stock!

Carrian@ohsweetbasil October 31, 2012 - 8:49 am

Can’t wait to try your cake, it looks delicious!

Cade October 31, 2012 - 8:48 am

I would have to go with brownies, the cake looks amazing too!

Jen S. October 31, 2012 - 8:46 am

I love cookies. We used to bake around 20 kinds of cookies for the holidays and my favorite were the ones with the hickory nuts from our front yard.

Julia October 31, 2012 - 8:35 am

My favorite treat is cookies! Especially oatmeal chocolate chip.

Julia October 31, 2012 - 8:35 am

This recipe looks delicious! Fall flavors for sure.

Cindy Brickley October 31, 2012 - 8:33 am

I love both cookies and brownies!

Joan October 31, 2012 - 8:31 am

Cookies are my favorite and your cake looks really good!

Denise Wilson October 31, 2012 - 7:59 am

What’s a good substitute for wheat germ?

FarmgirlGourmet October 31, 2012 - 8:52 am

How about Bran? Or you could use whole wheat flour, but it make make the cake more dense. You can’t even tell the wheat germ is in the cake.

Renae Meredith October 31, 2012 - 7:14 am

The pics you posted yesterday got me. It looks so yummy. My favorite sweet treat is a cookie, though it’s hard to turn down a good brownie.

Susan 30A EATS October 31, 2012 - 6:34 am

Looks amazingly delicious! Perfect for a Halloween Evening!

karen bates October 31, 2012 - 6:34 am

So I still do get a feed…. That looks so yummy! Hope you are doing better…take care.

Barbara @ Barbara Bakes October 31, 2012 - 6:21 am

What a great combination of flavors. It looks scrumptious!

Jolie Angie October 31, 2012 - 4:21 am

This sounds delicious

Comments are closed.