Pumpkin Apple Cake

By carvalhohm

Ingredients

• Softened butter and all-purpose flour for the pan
• 2 cups unbleached all-purpose flour
• 1/2 cup wheat germ
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 8 tablespoons (1 stick) salted butter, room temperature
• 3/4 cup granulated sugar
• 1/2 cup dark brown sugar, firmly packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup solid-pack pumpkin
• 2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice (2 cups)
• 1/2 cup coarsely chopped walnuts
• Confectioners' sugar for dusting

Details

Servings 12
Adapted from farmgirlgourmet.com

Preparation

Step 1

Position the oven rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter and flour a 9 inch fluted or plain tube pan and tap out the excess flour.

In a medium bowl, whisk together the flour, wheat germ, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, beat the butter with an electric mixer set on high speed until creamy, about 1 minute. Gradually beat in the granulated and brown sugars and beat until light and fluffy, about 2 minutes. One at a time, beat in the eggs, followed by the vanilla, scraping down the sides of the bowl as needed. Add the pumpkin and beat until combined. Add the apples and walnuts. With the mixer set on low speed, min in the flour mixture in thirds, scraping down the bowl as needed. Spread the batter in the prepared pan.

Bake until the cake is golden brown and a long bamboo skewer inserted in the center of the cake comes out clean, about 1 hour. Let cool in the pan on a wire cooling rack for 15 minutes. Invert the cake onto the wire rack and unmold. Turn right side up and cool completely.

To serve, sift confectioners' sugar over the top and cut into wedges