October 25, 2019

PUMPKIN, APPLE AND WALNUT SPICE CAKE

 
I made this cake for our latest cake and bake club meeting where the theme was "autumn".
 
It's a variation on a favourite recipe that uses tinned pumpkin purée.  You can see that recipe here.  I replaced some of the pumpkin with grated eating apple and some of the vegetable oil with walnut oil.
 
I used my "fleur de lys" Nordic Ware Bundt pan and the cake release recipe I posted recently.  The cake slipped out of the tin perfectly and in fact I could even tell that it was completely loose on picking it up and before turning it upside down.  It's such a relief when the cake doesn't stick.
 
 
 
This was my last meeting as club organiser and I was delighted that most of the bakes on the table were cakes (not quiches) just like the old days.  You can read all about it here.  My cake looked good without the maple syrup glaze I had planned to drizzle over it.  The tin makes a fairly plain cake look gorgeous and I thought it best not to detract from the design with any kind of icing.  It tasted good too and was sweet enough without any added icing sugar.  If anything I would add a little more spice next time, maybe a teaspoonful of ginger or mixed spice.
 
 
It had a nice texture, moist and soft without falling apart when cut.
 
 
Ingredients
 
200g plain flour
4 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
250g soft brown sugar
50g walnuts, roughly chopped
3 eggs
100ml sunflower oil
90ml walnut oil
1 tsp vanilla extract
300g pumpkin purée from a tin
1 large eating apple, peeled and grated

Method

Grease and flour a large Bundt tin, or use cake release paste.  Preheat the oven to 175˚C / 155˚ fan. 

In a medium bowl, mix together the flour, salt, spices, baking powder and bicarb.
In a large bowl, beat the eggs lightly then add the oils, vanilla, sugar, pumpkin and apple.  Mix well then add the dry ingredients and the nuts.  Mix well to combine then pour carefully into the prepared tin.

Tap the tin on the worktop a few times to release any trapped air bubbles then bake for 40 minutes or until done.  Remove from the oven and cool in the tin for 10 minutes before turning out to cool completely.

Dust with icing sugar or drizzle with a simple water icing when cold.

Cuts into 12-16 slices.

2 comments:

  1. It looks very impressive. I haven't seen any pumpkin pureé in our local shops - plenty of pumpkins! I love your cake tin and am putting it on my Christmas list! Thank you for your cake release recipe as I do have one bundt tin.

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  2. Looks lovely and really suitable for the time of the year. I definitely agree that it doesn't need the icing - it would spoil the look.

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