Spiced Pumpkin and Apple Cakes

These little spiced pumpkin and apple mini bundt cakes with a cinnamon sugar icing are sweet, light, and moist, and they are topped with a dusting of amazing crushed pumpkin seed brittle. 

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

These little pumpkin bundt cakes are filled with grated apples, and are spiced with brown sugar and cinnamon. They are the epitome of fall dessert flavors.

These mini pumpkin and apple cakes are topped with crushed pumpkin seed brittle. After you make the brittle, you smash it to create a sweet dust of candied pumpkin seeds. The recipe for the brittle makes way more than you need for these little cakes, which means there will be plenty of the pumpkin brittle left to nibble on.

These pumpkin and apple cakes are the perfect treat for an afternoon tea or as part of a dessert buffet.

Pumpkin is not just for pumpkin pie. You can make cheesecakes, pudding, breads, and even savory dishes like enchiladas and savory and nutritious pumpkin with lamb.

You will love the combination of pumpkin, apple, and cinnamon in these cakes.

To make these cakes, you will need a mini bundt cake pan. These pans vary so much in size. Look for a pan where the cavities are about 3 inches wide. I eventually settled on this 12 cavity pan, which was just the right size.

After the recipe, be sure to scroll down for even more pumpkin recipes and enter to win one of our amazing Pumpkin Week prize packages.

Spiced Pumpkin and Apple Cakes

Yield: 12 mini bundt cakes

Author: Karen Kerr

These little spiced pumpkin and apple mini bundt cakes with a cinnamon sugar icing are sweet, light, and moist, and they are topped with a dusting of amazing crushed pumpkin seed brittle.

ingredients:

For the Cakes

• 150 grams (1 stick plus 2 tablespoons) unsalted butter, softened
• 100 grams (1/2 cup) granulated sugar
• 50 grams (1/4 cup) light brown sugar
• 2 eggs, lightly beaten
• 150 grams (1 cup plus 2 tablespoons) all purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 2 small apples (lunch box sized), peeled and grated
• 150 grams (1 cup plus 2 tablespoons) pumpkin puree

For the Pumpkin Seed Brittle

• 75 grams (5 tablespoons) granulated sugar
• 1 tablespoon water
• 75 grams (1/2 cup) raw pumpkin seeds
• Pinch of salt 

For the icing

• 175 grams (1 1/4 cups) powdered sugar
• 1 teaspoon cinnamon
• 2 tablespoons lemon juice

instructions:

How to cook Spiced Pumpkin and Apple Cakes

To Make the Cakes

1. Heat the oven to 350 degrees F and spray a 12-cavity mini bundt cake pan with spray oil. 
2. Cream the butter and sugars until light and fluffy. I used a stand mixer with the paddle attachment. 
3. Scrape down the sides of the bowl, and add the eggs, a bit at a time while mixing on medium speed. 
4. Sift in the flour, cinnamon, baking powder, baking soda, and salt together into the mixing bowl. Add the apples and pumpkin puree and mix on low until the batter is smooth. 
5. Divide the batter among the cavities of the pan, filling them almost to the top but not quite. 
6. Bake the cakes on the middle shelf of your oven for 20 to 25 minutes, until a toothpick inserted comes out clean. 
7. Let the cakes cool in the pan for about 2 minutes, and then turn them out onto a wire rack to cool completely. 

To Make the Pumpkin Seed Brittle

1. Set a piece of parchment paper on a plate. 
2. Add the sugar to a non stick sauce pan and add the water. 
3. Cook the sugar and water over low heat until the sugar melts. 
4. Increase the heat to medium and cook until it boils without stirring. 
5. Cook until the mixture turns caramel colored. Add the pumpkin seeds and cook for another 20 seconds. 
6. Pour the mixture out onto the parchment paper and spread it out thinly with an offset spatula and let it cool. 
7. When ready finish the cakes, smash some of the brittle in a plastic bag with a rolling pan. Save to sprinkle over the top of the iced cakes.

To Make the Icing and Finish the Cakes

1. Mix the powdered sugar, cinnamon, and lemon juice together in a small bowl with a spoon until smooth. 
2. Pour the icing into a plastic bag and cut a hole in a corner. 
3. Drizzle the icing over the cakes and finish with a sprinkle of the smashed pumpkin seed brittle. 

https://www.karenskitchenstories.com/2019/09/spiced-pumpkin-and-apple-cakes.html

Karen's Kitchen Stories

Tea cakes, pumpkin, apple

Dessert

English

Created using The Recipes Generator

This recipe was adapted from the amazing book Afternoon Tea at Home: Deliciously indulgent recipes for sandwiches, savouries, scones, cakes and other fancies by Will Torrent. It's a gorgeous book with amazing recipes. When I saw it, I couldn't resist.

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don't forget to enter the giveaway below!

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life

Pumpkin Breakfasts & Baked Goods:
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Coffee Cake from It Bakes Me Happy
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy

Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline's Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie

Pumpkin Desserts:
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear's Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor's Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy's Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti




 

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Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.