Fall… The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale. ―
Mother Nature’s last party before sleep is certainly an impressive one. Everyone’s invited—plants, animals, people. The trees dress up in their finest colours as their leaves prepare for flight, fur animals sport their thickest coats, migratory birds come with plans for an escape, and here, we celebrate—with apples and pumpkins, sugar and spice.
Spiced Pumpkin and Apple Cake
(Yields an 8 inch 2 layer cake; you will need two 8 inch pans for this recipe. Alternatively, you may bake it in two rectangular 10×4 inch pans to obtain two loaf cakes.)
- 350 g white whole wheat flour
- 2 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/4 tsp fresh finely grated nutmeg
- 225 g unsalted butter, softened
- 150 g raw sugar or finely grated jaggery
- 100 g maple syrup
- 5 large eggs, room temperature
- 200 g finely grated pumpkin (I used sugar pumpkin)
- 250 g grated apple (any baking apple will do)
- Preheat oven to 350°F.
- Combine the first 8 ingredients in a bowl.
- In another bowl, beat together butter, sugar and maple syrup.
- Add eggs, one at at time, and beat well.
- Add the dry ingredient mixture to the wet mixture and stir to combine.
- Stir in the grated pumpkin and apple.
- Divide the batter between two lined and well greased rectangular (10×4 inches) pans or two circular (8.5 inches diameter) cake pan.
- Bake for 40 minutes or until an inserted toothpick comes out clean.
- Allow to cook on a rack.
- If you wish to layer and frost the cake, I used Aimee (of Twigg Studios) mascarpone based icing that she pairs with her own delicious pumpkin cake. You may find her recipe here along with dreamy photography and other delicious recipes.
conifères & feuillus 
A lovely post of autumn scenes and colors. Your images are quite good especially the first one. The and the Spiced Pumpkin and Apple Cake sounds wonderful and I love you used grated fresh pumpkin as we don’t have the canned stuff here. Thanks for sharing…
So sorry Ron, your comment got lost in the all the mail. Thank you so much for visiting. I hope you get to try my recipe and I hope you like it!
Wow! This looks so gorgeous & delicious! The combo of pumpkin, apple, jaggery and these spices works wonder here.
Thank you so much, hope you give it a try. xx
This cake is beautiful and the flavors a perfect celebration of fall. Your description of the season and photographs are transportive. Lovely post! 🧡🍁🧡
Thank you. Indeed, it puts to good use this abundance of apples and pumpkins at the moment. xx
Love your pictures! Looks great
Thank you so much, I am so happy to hear that.
Annika, you’re making me very hungry. The cake looks magnificent.
Neil S.
Oops, sorry! But then I must be doing a good job at food blogging. Thank you so much Neil.
Both the cake and the picture look Heavenly. Where is that beautiful view?
Thank you lovely. The photo was taken at one of our recent hikes in Gatineau Park just outside of Ottawa.
It is so beautiful.
The perfect cake for the season! Love the combination of apple and pumpkin with the spices.
Thank you Ronit, the apples and pumpkins are in season here at the moment so why not, and the spices are perfect for these cooler temps.
😍 Wow , you make anything perfect 👌
You are too kind, thank you.
This looks wonderful Annika….Love those photos 🙂
Thank you Sophie!
🙂 Love your blog Annika!!! 🙂
You are too sweet!
🙂 Huge hugs
Absolutely stunning pictures !
You’re so kind, thank you so much!
the cake looks yum yum
Thank you Ruth!
The sounds heavenly. And just perfect for now 🍂🍃☔
So true Myra, perfect use of this abundance.
Lovely Annika – does using grated pumpkin versus pumpkin puree change the texture?
Thank you Laura, I’m not really sure as we have never tried it with pumpkin puree. Should you try it, do let me know how it turns out.
Beautiful! Love this recipe, sounds so delicious! 😋😍