Fourteen days later and it seems like four. Changes in my offline life have distracted me from the finer things in life. Finer things like pumpkin cakes.
I fear I learned too late in life that I can do anything (except sing like a rockstar), but I can’t do everything. Lately, that anything has been packing up my stuff in preparation of said changes and refinishing furniture I have wanted to paint for the eight years I have called these digs my home.
And now, two weeks before I nest elsewhere, I become the Tasmanian Devil with a paintbrush. It gets in the way of baking.
Still, I carved out some quality time with my oven this weekend. Actually, I baked a pumpkin cake last weekend too. In fact, I baked it twice. You never saw it because the recipe failed. Twice.
I was beginning to think I could do anything except sing like a rockstar and bake a decent pumpkin cake.
Fortunately, the pumpkin cake I made this past weekend turned out much better. It combines the loveliest of fall flavors – pumpkin, apple, cinnamon – in a dense crumb that is perfect for dessert. Or breakfast. Or an afternoon snack. Enjoy!
Pumpkin Apple Cake
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1 large apple, peeled and grated (I had two cups of grated apple)
- Optional: confectioners' sugar
- Whisk together the flour, baking powder, baking soda, cinnamon, and salt and set aside.
- In a separate bowl, whisk together the eggs, sugar, and oil until thick and creamy, about one to two minutes.
- Next, whisk in the pumpkin until well incorporated.
- Now add the dry ingredients to the wet ingredients and stir until just combined.
- Stir in the buttermilk, and then fold in the apples.
- Pour the batter into a greased cast iron skillet or a greased and floured 9-inch springform pan.
- Bake at 350 degrees for 40-45 minutes until the top is golden and a skewer inserted into the center come out clean.
- If desired, dust with powdered sugar or pour over a glaze before serving.
The original recipe calls for baking this cake in a spring form pan, but necessity dictated I use a cast iron skillet. Fortunately, it worked. Dusting the cake with confectioners' sugar is also part of the original recipe. I opted to add a glaze by mixing 1 cup of confectioners' sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla instead. The cookbook also suggests covering the cake in a vanilla buttercream if so inclined.Like any spiced cake, allowing the flavors to meld for a day makes it even better.