Pumpkin Apple Cake
Pumpkin Apple Cake
This cake is quite a show-stopper and it's absolutely delicious, too. The five-spice powder adds a kick that is really unusual. The five spices are cinnamon, star anise, anise seed, ginger and cloves—a real mix of sweet and spicy.Recipe courtesy of West of the Loop
Prep Time
15
minutes
Cook Time
1
hour
Servings
12
Total time: 1 hour, 15 minutes
Ingredients
- 1 tablespoon all-purpose flour
- 5 tablespoon sugar
- 1 teaspoon chinese five-spice powder
- 2 tablespoon crystallized ginger, minced
- 1 tablespoon unsalted butter, softened
- 3 cup all-purpose flour
- 3/4 teaspoon salt
- 2 teaspoon baking soda
- 3 teaspoon chinese five-spice powder
- 1 15 oz. can pumpkin (not pumpkin pie filling)
- 3/4 cup vegetable oil
- 2 and 1/4 cups sugar
- 4 large eggs, at room temperature
- 3 granny smith apples, peeled and cored
Directions
- Whisk together the flour, sugar and five-spice powder in a small bowl.
- Cut in the softened butter and pinch the mixture together with your fingers until it resembles a coarse meal.
- Add the crystallized ginger and stir to combine.
- Freeze until ready to use.
- Preheat oven to 350 and grease a large Bundt pan.
- Whisk together the flour, salt, baking soda, and Chinese five-spice powder in a bowl.
- In a standing mixer, cream the oil and sugar until light and fluffy.
- Add the eggs one at a time.
- Add the canned pumpkin.
- Gradually add the flour mixture and mix until smooth.
- Chop two of the apples into chunks and gently fold them into the batter.
- Pour the batter into the prepared Bundt pan.
- Slice the remaining apple and lay the slices on top of the batter in the pan overlapping slightly.
- Top with the streusel.
- Bake for 60-70 minutes until the top is firm and a tester inserted into the center comes out clean.
- Cool cake on a wire rack for 30 minutes before removing to a platter.