Friday, October 30, 2015

Autumnal Apple, Pumpkin and Walnut Cake

It has become a habit of mine to post a recipe or two around this time of the year featuring pumpkin purée as a main ingredient. Pumpkins are brilliant, versatile, delicious and very healthy. In baking pumpkins do wonders to the texture of cakes and of course add subtle, autumnal and  comforting flavors; flavors that keep you coming back for more.  Pair this ingredient with the smooth and wonderfully spiced apple butter, sprinkle in some walnuts and you're in for a superb autumnal cake that will surely please everyone!

The recipe is perfect for less a gory Halloween celebration or for a sweet finish to your next thanksgiving dinner but it's also perfect for any rainy day when all you want to do is just cuddle under your blanket, drink tea and enjoy a sweet piece of moist  and delicious cake with a soft and creamy frosting. Sounds perfect, right?

Let´s start baking then.

For the cake (6 to 8 persons) you need :
  • 3 eggs at room temperature
  • 210 g brown sugar
  • 150 browned butter (the French call it beurre noisette)
  • 9 g baking powder
  • 3 tbsp maple syrup
  • 210 g cake flour
  • 115 pumpkin purée
  • 115 apple butter
  • 100 g lightly toasted and roughly ground walnuts (leave some big chunks if you like)
  • 1 tsp cinnamon, 1 tsp mixed spices (cloves, star anise, ginger, cardamom, nutmeg)
  • dash of salt

Start by combining the flour, walnuts, baking powder, salt and spices and set aside.

In your mixing bowl beat the eggs on a high speed and add the sugar, when the mixture triples in volume and becomes pale and thicker add the browned butter at low speed and mix until combined.

With a spatula add the pumpkin purée, the apple butter and the maple syrup, mix again and lastly fold the flour mixture.

Pour the batter in three 15cm pre-prepared pans (or in two 23cm) and bake in a preheated oven (175C) for 25 minutes. Remember that the baking time might vary so check on the cake after 20 minutes.

For the frosting you need:
  • 250 g soft butter
  • 250 g cream cheese at room temperature
  • 220 g powdered sugar
  • flavoring: 1 tsp maple syrup, 1/4 tsp mixed spice or just use vanilla essence.
Combine all ingredients and beat for about 5 min until creamy and fluffy.

Smear some frosting on your cake tray or stand. Put the first cake layer and pipe a generous amount of frosting. Add the second layer and repeat with the second and third layer. Cover the last layer with the frosting. 

I decorated the cake with marzipan apples, pumpkins, acorns and leaves and colored the frosting to go along with the painted fruits and leaves.

Do take some time to make this cake and I´m sure you will like it.
Finally I wish everyone a Happy Halloween.
For more pumpkin recipes click here, here and here.


  1. You've got some delicious-looking photos here, well done, Rita! :D

    1. Thank you Zvonimar, a huge compliment from a great photographer!