Roasted Pumpkin Apple Cake

October 20, 2012 | 2 Comments

I wrote a haiku the other day, after I saw the most beautiful rainbow of my life. If you are not a fan of Haiku, you might just be after this one.

beautiful rainbow

product of sunshine and rain

more brilliant at ends

What does the rainbow have to do with roasted apple cake, you ask. That my friend, is a very good question, and I am happy you asked. Everywhere we look now Autumn in all its glory, is right in front of us. The colorful leaves, falling leaves, rain, smell of rain, rainbows, hot chocolate weather, the color orange, and especially pumpkins, inspire me. Of all the many things they inspire me to do, one of them is bake.

My girls and I were fortunate enough to be invited to accompany my friend, and her wonderful preschool group, to Farmer John’s pumpkin patch. We played in and on their amazingly cool hay maze, and all around their freshly picked pumpkins. We had such a fun time with our friends, my girls and I did not want to leave. When we finally did leave, we marked the end of our visit, by picking out some unique gourds and a pie pumpkin.

Since it was such rainy rustic weather, I thought I would roast the pumpkin, and use some of it to make a rustic dessert. A dessert that would be delicious alongside a cup of hot cocoa, tea, or coffee. As you can see, I roughly chopped the apples and left the peel on for added nutrients, color, and some texture.

This cake is extremely fragrant, not too sweet, and the perfect amount of moist, with little surprise bits of apples and pumpkin. Enjoy this cake with your loved ones, and a warm beverage. This recipe was inspired by A Chow Life’s Apple Cake.

Roasted Pumpkin Apple Cake

Recipe type: Dessert, Snack

Author: Jillian

Serves: 6-8

Ingredients

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

Instructions

Mix apples with lemon juice and fresh roasted, mashed, drained, pumpkin in bowl
Add honey to apple pumpkin mix in bowl
Heat butter
Pour raisins into butter to soak(it will cool butter and also plump raisins)
Preheat oven to 375 degrees F.
Butter and flour pie plate, 8x8x2-inch baking pan, or whatever pan the batter will fit in
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
Add dry to wet ingredients and fold in thoroughly with rubber spatula, making sure to scrape the sides
Scoop thick mixture into prepared pan
Use spatula to push it around so it covers pan evenly.
Bake for 25-30 minutes, or until toothpick clean
Cool cake in pan on upside down sheet tray
If you have buttered and floured your pan well, you should be able to cut clean slices, with ease

B000MFBXNG,B00004OCNQ,B000HAXP82,B0002ITQHS

Tags: apples, cinnamon, crisp apples, fresh squeezed lemon juice, nutmeg, Pumpkin, roasted, Rose Valley Creamery, sea salt, Thompson raisins, unbleached all purpose flour

Categories: Desserts, Snacks

2 Responses so far.

Dara Weyna says:

October 23, 2012 at 2:57 am

Love your haiku…and your cake too!

Reply
- Jillian says:
  
  November 2, 2012 at 7:02 am
  
  Thank you Dara! I am so happy you read my blog! Stop over anytime for a haiku and some cake!!!
  
  Reply