Pumpkin apple pound cake – the taste of fall
It’s been quite some time since I’ve shared a recipe with you guys. The last one was this beautiful fall drink with bourbon, apple, and maple syrup. We’ve made in all the way into November, but it’s not quite Christmas season yet, so allow me one more excursion into the wonders of fall.
Personally, I love baking, and I haven’t done nearly enough of it this year! Especially when the weather gets colder, is there anything more hyggeligt than baking a nice cake or some muffins, with the delicious smells of warm fruit, cinnamon, vanilla, and other spices filling the apartment? I don’t think so!
So without further ado, here’s a lovely Pumpkin Apple pound cake for you! I’ve seen similar recipes described with “loaf” or even “bread”, but honestly, if it contains butter, sugar, and baking powder, it doesn’t really count as bread for me – it’s a cake!
Pumpkin Apple pound cake
425g pumpkin puree (fresh, or equals 1 15oz can)
200g (1 cup) granulated sugar
220g (1.75 cups) flour
60g (.25 cup) soft, unsalted butter
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
2 medium-sized apples
some coarse sugar
In a kitchen machine or with a hand mixer, whisk softened butter and sugar together until light and fluffy. Add eggs, followed by pumpkin puree, and continue mixing until combined. Slowly add the flour, baking powder, cinnamon, and nutmeg, and continue mixing until no lumps remain.
Pre-heat your oven to 175 degrees (Celsius). Core and peel the apples and cut them into small cubes. Fold the cubes into the dough. Line a baking form with baking paper or grease with butter or baking spray. Transfer dough into the form and sprinkle with some coarse sugar, as desired. Bake for 60-65 minutes, until a stick or knife inserted in the middle comes out clean.
On the pumpkin puree: it’s super easy to make at home! Cut a hokkaido pumpkin into quarters, and scrape out the seeds. Roast at 175 degrees (C) for about 45min, until tender. Remove the skin and cut into chunks, then simply blend with a stick blender or in a food processor, adding some water to reach the desired texture.
You will not believe how amazing this makes your apartment smell! If this is not the perfect fall cake, then I don’t know what is. I used a special caramel-toffee coarse sugar that I got from my sisters, and it complemented the apple and pumpkin flavors so well.
This cake tastes great warm, and makes a lovely afternoon delight with a cup of coffee or tea. It will also do wonders on your brunch table. I suggest to serve it while warm, topped with a scoop of vanilla ice cream, or drizzled with some good honey.
I’m sure maple syrup would work quite well, too. This recipe is the epitome of hygge, and I assure you that you’ll love it!
This recipe is inspired by and adapted from Baked By Rachel.