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Pumpkin Apple Cake

Updated On: Apr 25, 2024

 

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!

Pumpkin Apple Cake

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)
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings 16 Servings

Ingredients
  

  • Softened butter and all-purpose flour for the pan
  • 2 cups unbleached all-purpose flour
  • ½ cup wheat germ
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 8 tablespoons 1 stick salted butter, room temperature
  • ¾ cup granulated sugar
  • ½ 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)
  • ½ cup coarsely chopped walnuts
  • Confectioners’ sugar for dusting

Instructions
 

  • 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.
  • 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.
  • 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.
  • To serve, sift confectioners’ sugar over the top and cut into wedges

Nutrition

Calories: 232kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 207mgPotassium: 141mgFiber: 2gSugar: 19gVitamin A: 2601IUVitamin C: 2mgCalcium: 39mgIron: 1mg
Tried this recipe? I’d love to see what you made!
Mention @farmgirlgourmet or tag #farmgirlgourmet !

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.

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  1. meredith says:

    cookies

  2. moonsword says:

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

  3. Chris @ Menus For A Week says:

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

  4. Cookin' Canuck says:

    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.

    1. FarmgirlGourmet Author says:

      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!

  5. Mandy Ott says:

    Cookies of all types “)

  6. Yes, please.

  7. Cookies ! Can’t wait to try the cake !

  8. addie | culicurious says:

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

  9. Kimberly P. says:

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

  10. Carolyn Williams says:

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

  11. my favorite cookie recipe

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

  13. I have a cookie addiction. Seriously.

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

  15. Love some chewy soft chocolate chip cookies!

  16. Matt mmWine Horbund says:

    Wow! That looks absolutely amazing!

  17. barbara n says:

    I love chewy fudgy brownies

  18. definitely cookies

  19. Alysha @Shesontherun says:

    Cookies for sure! Especially pecan fingers.

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

  21. christopher sorel says:

    dark chocolate brownies

  22. Brownies!

  23. Miss @ Miss in the Kitchen says:

    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!

  24. Maggie Drake says:

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

  25. Carrian@ohsweetbasil says:

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

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

  27. 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.

  28. My favorite treat is cookies! Especially oatmeal chocolate chip.

  29. This recipe looks delicious! Fall flavors for sure.

  30. Cindy Brickley says:

    I love both cookies and brownies!

  31. Cookies are my favorite and your cake looks really good!

  32. Denise Wilson says:

    What’s a good substitute for wheat germ?

    1. FarmgirlGourmet Author says:

      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.

  33. Renae Meredith says:

    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.

  34. Susan 30A EATS says:

    Looks amazingly delicious! Perfect for a Halloween Evening!

  35. karen bates says:

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

  36. Barbara @ Barbara Bakes says:

    What a great combination of flavors. It looks scrumptious!

  37. Jolie Angie says:

    This sounds delicious

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