PUMPKIN APPLE CAKE
An easy to make, moist and delicious cake. Perfect for brunch, afternoon tea or dessert. I don't remember where I found this recipe but I've been making it for years and it's a Fall weekend favorite.
Provided by Family Cook
Categories Breads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven at 350.
- Mix dry ingredients in a bowl and set aside.
- Cream butter in an elec mixer then beat in sugar until the mixture is pale yellow.
- Add the eggs one at a time.
- Stir in apples (I use Golden Delicious) and vanilla.
- Add pumpkin and mix, scraping down the sides of the bowl.
- Add the orange peel if you like, it's optional.
- Blend in the dry ingredients a bit at a time until well mixed, add peel if you choose.
- grease and flour a 9" bundt pan or two loaf pans; cook cake for 55/60 minutes or loaves for 45/50 minutes (check with cake tester at 45 minutes).
- Cool in pan for about 10 minutes, loosen and turn out on board to cool completely.
- Dust with confectioner's sugar when completely cool.
PUMPKIN APPLE CRUMB CAKE
You've got pumpkin and apple in one. This is a moist spicy cake with pieces of apple throughout. Optional-If you have a real sweet tooth drizzle powdered sugar mixed with buttershots or apple shnapps to glaze cake. This would also be great with dried cranberries or raisins mix in along with the apples. This recipe was given to me by Tim a Great guy I work with. Yes tweaked a bit! Made 60 mini muffins Nov 26, 2013 baked them for 15-18 minutes and I made twice the amount topping. I brought them to a party(leaving 12 home) so everyone could have a bite and room to enjoy the other food.
Provided by Rita1652
Categories Breads
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Lightly grease and flour 2 round cake pans cake pans or one 9x13.
- Sift first 6 ingredients in a bowl.
- In an other bowl mix eggs, pumpkin, and oil.
- Add to dry ingredients stirring till just mixed.
- Fold in apples and pour into prepared pan.
- In a bowl or food processor add topping dry ingredients and cut or pulse in cold butter till crumbly.
- Sprinkle over cake batter.
- Bake for 35-40 minutes or until toothpick come out clean.
Nutrition Facts : Calories 622.9, Fat 24.4, SaturatedFat 6.2, Cholesterol 61.8, Sodium 332.2, Carbohydrate 96.6, Fiber 2.5, Sugar 60, Protein 7.3
PUMPKIN CRUMBLE
This is one of the simplest ways to satisfy a pumpkin-pie craving without even making a crust. Instead, top luscious pumpkin filling with a simple brown sugar-and-spice crumble. The whole thing comes together in no time.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 12 to 14 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 13-by-9-inch baking dish with 1 tablespoon butter.
- Whisk together the pumpkin puree, half-and-half, granulated sugar, eggs, 2 teaspoons pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt in a large bowl until well blended.
- In another large bowl, combine the oats, brown sugar, flour, remaining 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt, breaking up any lumps of brown sugar with a fork. Melt the remaining 7 tablespoons butter and stir into the flour mixture until it is completely moistened and crumbly.
- Spread the pumpkin mixture evenly in the bottom of the baking dish. Scatter the oat mixture on top. Bake until the pumpkin is set around the edges but still jiggly when shaken, and the topping is brown and crisp, about 50 minutes.
- Serve room temperature or slightly warm with whipped cream on the side.
BILL'S FAVORITE PUMPKIN CRUMB CAKE
My boyfriend, Bill, cannot get enough of this cake, which I would venture to say is his all-time favorite! I finally decided to post it for all the pumpkin-lovers out there! It is very easy to make, and is a nice alternative on your Thanksgiving or holiday dessert table.
Provided by JackieOhNo
Categories Breads
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees . Spray 9x13 inch baking pan with non-stick cooking spray.
- Measure out and set aside 1 cup of the dry cake mix.
- In a large mixing bowl, combine the rest of the dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat with fingers into prepared pan to form a crust layer.
- In a large bowl, mix together the pumpkin puree with the 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
- In a small bowl, combine the reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling to make crumb topping. Sprinkle walnuts evenly over the top.
- Bake in preheated oven for about 40 to 45 minutes until set and lightly browned.
Nutrition Facts : Calories 641.4, Fat 30.6, SaturatedFat 12.4, Cholesterol 136.2, Sodium 603.4, Carbohydrate 87.4, Fiber 1.7, Sugar 60.7, Protein 7.8
PUMPKIN CRUMB CAKE - FROM SCRATCH
I found this online, but can't remember which site. I plan to make it for Thanksgiving as I will have 2 guests who don't like pumpkin pie. If you don't have self-rising flour you can make it yourself: For each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.I also think some crushed pecans or walnuts in the crumb topping would be good.
Provided by Scoutie
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Spray 9×13 inch pan with cooking spray.
- Place all batter ingredients into large mixing bowl. Mix until well blended.
- In medium bowl, place all topping ingredients. Cut together until well blended.
- Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture.
- Bake for 45 minutes to an hour at 350. Cake is done when toothpick inserted in center comes out clean.
Nutrition Facts : Calories 798.7, Fat 27.2, SaturatedFat 16, Cholesterol 111.8, Sodium 442.2, Carbohydrate 130.4, Fiber 3.9, Sugar 77.5, Protein 11.4
APPLE-PUMPKIN UPSIDE-DOWN CAKE
We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. -Christina Yahraes, San Francisco, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.
Nutrition Facts : Calories 278 calories, Fat 10g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 422mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CRUMB CAKE
Make and share this Pumpkin Crumb Cake recipe from Food.com.
Provided by masmallow
Categories Breads
Time 55m
Yield 1 9x13 inch pan., 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray or grease one 9x13 inch pan.
- Reserve 1 cup cake mix for later. Prepare the crust by combining remaining cake mix with 1 egg and 1/4 lb. melted butter.
- Mix well, spread in pan.
- Beat together the pumpkin, eggs, white sugar, brown sugar and cinnamon.
- Pour over crust.
- Combine reserved cup cake mix, sugar and butter.
- Crumble over filling.
- Add 1/2 cup chopped nuts if desired.
- Bake for 40 to 45 minutes.
Nutrition Facts : Calories 318.6, Fat 13.8, SaturatedFat 6.4, Cholesterol 72.7, Sodium 324.8, Carbohydrate 46.5, Fiber 0.7, Sugar 32.5, Protein 3.6
DUTCH APPLE-PUMPKIN CRISP
Enjoy this delicious crisp that's made with apple and pumpkin - a baked delight. Perfect dessert for any occasion!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
- Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
- In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.
Nutrition Facts : Calories 250, Carbohydrate 45 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 32 g, TransFat 0 g
PUMPKIN CRUMBLE
I created this tasty pumpkin crumble dessert on a rainy fall afternoon while my son was taking a nap. It filled the house with a wonderful aroma, and I was able to make it with ingredients that I already had in my pantry. Stir 1/2 cup chocolate chips into the filling for a change of pace. -Sarah Graham, Independence, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, whisk first pumpkin, milk and sour cream until smooth. Combine brown sugar, flour and cinnamon; stir into pumpkin mixture. Pour into a greased 8-in. square baking dish. For topping, in another bowl, combine brown sugar, flour, oats and spices. Cut in butter until crumbly. Stir in pecans; sprinkle over pumpkin mixture. Bake until topping is golden brown, 35-40 minutes. Serve warm with ice cream, if desired.
Nutrition Facts : Calories 208 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 59mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein.
PUMPKIN CRUMB CAKE
This recipe was given to me by a friend. It's been a hit with my children and family.
Provided by Debbie
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
- Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
- In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
- In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
- Bake in preheated oven for 40 to 45 minutes.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 39.2 g, Cholesterol 60.6 mg, Fat 13.7 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 312.2 mg, Sugar 27.5 g
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