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Thanksgiving is next week and I can’t stop craving pumpkin. We’ve been buying a bushel of apples at the Farmer’s Market every Saturday so VOILA!, this Pumpkin Apple Cake was born!

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This cake has the spice of a pumpkin bread with sweet apples that bring texture and moisture.

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The best part has to be this Salted Bourbon Caramel that I have been pouring on EVERYTHING! Just check out this stunning Harvest Caramel Apple Cake that I made for Draper James!

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This caramel is perfection and is the perfect pair to this fall cake.

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Pumpkin Apple Cake
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 medium apples, peeled and diced (I use Honey Crisp)
1 cup canned pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
2 teaspoons orange zest

 

Preheat oven to 350 degrees. Grease and flour a 9″ bundt pan or two loaf pans.

In the bowl of an electric mixer fitted with a paddle attachment cream the butter. With the mixture on medium speed, beat in sugar until the mixture is pale yellow. Turn the mixture down to a low speed and add the eggs one at a time. Add pumpkin, vanilla, and orange zest and mix until just combined, scraping down the sides of the bowl as needed. Add baking soda, salt, and spices and mix until just combined. Add flour and mix until just combined. Fold in apples.

Pour batter into prepared dish and bake for 50 to 60 minutes until an inserted toothpick comes out clean.

Cool in pan for about 10 minutes, loosen and turn out to cool completely. Top with Salted Bourbon Caramel (recipe below) and tossed pecans.

 


Salted Bourbon Caramel
2 cups heavy cream
2 cups sugar
1 cup honey
1/2 cup bourbon
1/2 cup apple cider
1/2 cup butter
1 Tbl. vanilla extract
1/2 tsp. kosher salt
flakey salt for sprinkling
3 small apples

 

Place sugar, honey, bourbon and apple cider in a large saucepan. Bring to a boil. Let boil, without stirring, for 9 minutes or until light golden in color. Add the heavy cream, butter and vanilla, slowly stirring into pan. Boil for 10-15 minutes or until a candy thermometer reads 210 degrees F., stirring frequently. Remove the sauce from heat and add the salt. Let caramel cool to until just warm to the touch and then pour over cooled cake.

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You might also like:
Pumpkin Spice Whoopie Pies
Pumpkin Pie for a Rustic Pie Party
Spiced Pecan Pumpkin Quick Bread
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