Apple Pumpkin Pecan Cake Recipe 445

PUMPKIN-PECAN BUNDT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, pumpkin, water, oil, eggs, cinnamon, ginger and 1/2 teaspoon nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake. Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.

APPLE PUMPKIN CAKE

Steps:

• Preheat oven to 350F and grease & flour three 6" cake pans. Line with parchment.
• In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
• In a large bowl, whisk together sugars, oil, pumpkin, vanilla, and eggs.
• Add dry to wet and mix until just combined.
• Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out mostly clean (approx. 30-35 mins).
• Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.
• Toss chopped apples and lemon juice in a large bowl, set aside.
• In a large saucepan, combine sugars, cornstarch, and spices. Pour in water and whisk.
• Cook over medium heat until boiling. Cook for 2 minutes, stirring occasionally. Add apples, bring back to a boil. Simmer, stirring occasionally, until tender (10-15mins). Cool completely.*
• Beat butter and cream cheese until pale and fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy.
• Place one layer of cake on a cake stand or serving plate. Top with about 1/2 cup of frosting and spread evenly.
• Pipe a border of frosting around the outside to hold in the apple pie filling. Fill with about 1/2 cup apple pie filling, spread evenly.** Repeat with next layer. Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins.
• Frost the top and sides of the cake with remaining frosting in a rustic manner. Decorate with dried apple slices or cake crumbs if desired.

APPLE-PUMPKIN UPSIDE-DOWN CAKE

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.

PUMPKIN APPLE CRUMB CAKE

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.

APPLE PUMPKIN CAKE

Steps:

• Preheat the oven to 350 degrees and spray a 10 inch Bundt pan with nonstick cooking spray for baking.
• In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy. Add eggs one at a time and mix. Scrape down the walls of the bowl with a rubber spatula. Add vanilla extract and orange extract and mix again.
• Add pumpkin puree and grated apples and mix until well incorporated.
• With the mixer on low speed, slowly add the flour mixture. Scrape down the walls of the bowl, and mix one more time, just until all the flour is incorporated. Do not over-mix.
• Scoop the batter into the prepared Bundt pan.
• Bake the cake at 350 degrees on the center rack of the oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean, or with only a few crumbs attached.
• Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Turn it out on a cooling rack and cool completely, then dust the top with powdered sugar.
• Cover and keep at room temperature for up to five days. Serve plain, with a scoop of vanilla ice cream, or with whipped cream and a dusting of cinnamon.

APPLE-PUMPKIN-PECAN PIE

Steps:

• For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
• Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
• Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
• Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
• For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
• For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
• Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
• For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
• Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
• Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.

PUMPKIN APPLE CAKE

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.