For me, September is the time to indulge in everything apple. But come October, I tend to be all about the pumpkin. This year, I decided to make the transition from apple- to pumpkin-centric baking just a bit smoother by using both in a single cake.
This recipe is incredibly easy to whip up, and it produces a cake that’s soft, moist, and full of my favorite fall flavors. You can use canned pumpkin without a problem, but because I happened to go pumpkin picking recently, I chose to cook and puree some fresh pumpkin for my batter.
I’m really excited to start experimenting with some new pumpkin recipes, both sweet and savory. But for now, I’ll most likely be focused on eating this cake for the better part of the week until it’s gone.
Apple Pumpkin Cake
1 and 1/4 cups AP flour
1 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 cup vegetable oil
1 cup apples, peeled and chopped
1/2 cup pumpkin (fresh or canned)
- Preheat your oven to 350 degrees. Lightly grease an 8×8 baking pan and set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and spices.
- Beat the eggs in a separate bowl. Add the oil, apples, and pumpkins, and stir together until well-combined.
- Pour the apple-pumpkin mixture into the flour mixture, stirring until thoroughly combined.
- Pour the batter into your prepared pan and bake for 25 minutes, or until an inserted toothpick comes out clean. The cake should be soft and springy, so try not to overbake.
- Let the cake cool completely in the pan before cutting into it.
Looking to feed a larger crowd? Just double the recipe and use a 9×13 pan instead.
If you choose to use canned pumpkin for this recipe, make sure to buy regular, unsweetened pumpkin, as opposed to pumpkin pie filling.
So here we go again…my love affair with apples continues. In fact, I actually went apple picking yet again this past weekend and gathered up a bunch of awesome varieties to add to my collection.
It’s a good thing there are so many great ways to incorporate apples into baking. This time, I decided to whip up some apple walnut date bread. This recipe is actually based on the one I used for the pear bread I recently made (in other words, it’s super easy).
What I like about this bread is that it’s just sweet enough to border on cake, but not too sweet. You can have it for breakfast or serve it as a side dish for dinner, and you won’t go wrong either way. Personally, I could eat this stuff any time of day, but I especially like it alongside a nice cup of coffee.
Apple Walnut Date Bread
Recipe adapted from Bake or Break
3 cups AP flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 and 1/2 tablespoons ground cinnamon
1 cup chopped walnuts
3/4 cup vegetable oil
3 large eggs
2 cups granulated sugar
2 cups peeled and diced apples
1 cup chopped dates
2 teaspoons vanilla
- Preheat your oven to 350 degrees. Lightly grease and flour a two 9×5 loaf pans.
- Mix together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the oil, eggs, sugar, apples, dates, walnuts, and vanilla. Add the wet mixture to the flour mixture until well-incorporated.
- Pour the batter into your prepared pans and bake for 60-65 minutes, or until an inserted toothpick comes out clean.
- Cool completely before cutting and serving.
I just love caramel apples. I don’t have them often, but they’re definitely one of my all-time favorites fall treats. The problem with caramel apples, however, is that every time I eat one, I spend way too much worrying that I’m about to lose a tooth or three just by biting in. That’s why I think these caramel apple toffee bars are such a wonderful idea. They basically offer the same delicious taste of caramel apples without the potential dental repercussions. And while they do lack the crunch and texture that only an actual apple could offer, the toffee bits help make up for that slightly, especially when sprinkled generously on top.
Best of all, these bars are really easy to make, and they taste even better when warmed up and served with a bit of vanilla ice cream. If you’re a fan of caramel apples, be sure to add these to your to-do list.
Caramel Apple Toffee Bars
2 cups AP flour
2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup butter, melted and cooled to room temp
3/4 cup packed dark brown sugar
3/4 cup white sugar
1 tbsp vanilla
2 cups diced and peeled apples
1 cup toffee bits, divided into 3/4 cup and 1/4 cup
1 cup caramel sauce (store-bought is fine, or you can make your own by combining about 15 Kraft caramels with two tablespoons of milk and melting in the microwave)
1. Preheat your oven to 350 degrees. Grease a 9×13 baking pan and set aside.
2. In medium bowl, whisk together the flour, baking powder, salt, and spices.
3. In a large bowl, combine the sugars and butter. Whisk thoroughly until well-combined.
4. Add eggs, one at a time, beating or whisking well to combine. Add vanilla extract and mix thoroughly.
5. Fold in the flour mixture a little bit at a time until just combined. Stir in apples, caramel sauce, and 3/4 cup toffee bits.
6. Pour the batter into your prepared pan. Sprinkle remaining 1/4 cup of toffee bits on top.
7. Bake for 30 minutes, or until an inserted toothpick comes out clean. The bars will/should be soft.
8. Remove the bars from the oven and let them cool completely (at least two hours) before slicing and serving.