Saturday, October 30, 2010

Apple Pumpkin Cake

This moist and delicious cake makes for a wonderful dessert or snacking cake. It travels very well for potlucks or parties and also can be made up to two days in advance - and is even better when made at least one day in advance. Serve it with lightly sweetened whipped cream or vanilla ice cream for a fabulous and easy dessert.
1/2 cup butter
1 1/2 cups brown sugar
2 eggs
1 cup pumpkin puree
2 cups finely diced tart apples
1 cup shredded mild cheddar cheese
2 cups flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon apple pie spice
1 cup toasted chopped pecans
Powdered sugar
Preheat the oven to 350 degrees and grease and flour a 12-cup bundt pan. Cream the butter and brown sugar in a large bowl until light and fluffy. Beat in the eggs one at a time. Add the pumpkin, apples, and cheddar and mix until smooth. Sift in the flour, baking powder, baking soda, salt, and spices and mix until combined. Fold in the pecans. Bake for 55-60 minutes or until golden brown and a cake tester comes clean. Cool in the pan on a wire rack for 20 minutes and then remove from the pan and let finish cooling on the wire rack. Dust with powdered sugar. Store in an airtight container in the refrigerator or at room temperature overnight before serving.

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