Roasted Pumpkin Apple Cake
Recipe type: Dessert, Snack
Author: Jillian
Serves: 6-8
  • 1 cup crisp apples, peeled and roughly chopped(I left the peels on for added nutrients. Next time I might peel them to see the difference)
  • 1 cup peeled and cubed pumpkin, roasted and then mashed, and drained if it is still juicy
  • 1 squeeze fresh lemon juice(over chopped apple and mashed pumpkin)
  • 1 stick (1/2 cup) local unsalted organic butter
  • 1/2 cup Thompson raisins
  • 1/2 cup local honey
  • 1 large egg, beaten
  • 2 tsp cinnamon
  • 1/4 tsp fresh grated nutmeg
  • 1 tsp baking soda
  • 1 1/4 cup unbleached all purpose(substitute white whole wheat flour)
  • 1/2 tsp sea salt
  • 1 1/2 tsp vanilla extract
  1. Mix apples with lemon juice and fresh roasted, mashed, drained, pumpkin in bowl
  2. Add honey to apple pumpkin mix in bowl
  3. Heat butter
  4. Pour raisins into butter to soak(it will cool butter and also plump raisins)
  5. Preheat oven to 375 degrees F.
  6. Butter and flour pie plate, 8x8x2-inch baking pan, or whatever pan the batter will fit in
  7. Mix diced apples, pumpkin, honey, butter, raisins, and beaten egg in large bowl to blend. Whisk flour, cinnamon, baking soda and salt in another bowl
  8. Add dry to wet ingredients and fold in thoroughly with rubber spatula, making sure to scrape the sides
  9. Scoop thick mixture into prepared pan
  10. Use spatula to push it around so it covers pan evenly.
  11. Bake for 25-30 minutes, or until toothpick clean
  12. Cool cake in pan on upside down sheet tray
  13. If you have buttered and floured your pan well, you should be able to cut clean slices, with ease
Recipe by Food Filled Life at