Pumpkin Apple Spice Cake and An Homage to Autumn

In celebration of fall I offer up to you my first truly fallish recipe, Pumpkin Apple Spice Cake. In my opinion, fall does not really start until I have either made a pumpkin (an artsy one, mind you; I am not God, after all, or Harry Potter, though I wish I could make pumpkins appear out of thin air) or have cooked with pumpkin, and I have now cooked with pumpkin, so fall is here!

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Pumpkins are only one of the many things I appreciate about fall, though. First off, I love the smell of the season. It’s spicy, kind of, like the falling leaves are peppering the world for a feast. I love stepping outside and breathing in a lungfull of crisp, cold air that tastes of life moving on. I also enjoy wearing sweaters and socks all the time, and biking in leggings and windbreakers, and feeling how cold my cheeks are when I get home from a long run. I particularly enjoy listening to the crows bleak song, a chorus to the wind’s melody. All these smells and tastes and feels mean it’s time to listen to Enya and let the world wrap itself around me in a blanket of serenity.

How couldn’t one be inspired by fall? It’s like life is finally a poem again, after waiting through months of drought and suffocating flowers. Summer is fun, but there’s just something magical about this time of year. 😉

PUMPKIN APPLE SPICE CAKE

Ingredients:

1 cup all purpose flour
1 cup whole wheat flour
1 cup finely processed oats
1 cup brown sugar
1/4 cup pure maple
1/4 cup Greek yogurt
1/2 cup applesauce (like this homemade honey lemon kind)
2 tsp baking soda
1 tsp salt
3 eggs
1 can pumpkin (or 1 1/2 cup pureed fresh pumpkin)
1 finely diced golden delicious apple
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
Chopped walnuts (optional)

Method:

1. Preheat oven to 350 F. Spray bundt pan with baking oil. Dice apple and place in the bottom of a large bowl. Add flours, baking soda, salt, and spices.

2. In separate bowl, mix sugar, maple, greek yogurt, and applesauce. Add eggs and whip well. Stir wet mixture into dry mixture, and then fold in pumpkin puree.

3. Bake at 350 for 45 to 50 minutes, or until a toothpick comes out clean. After the cake cools, top with Maple Glaze, made with 2 cups powdered sugar, 2 tbsp pure maple, and a touch of salt (add milk until desired consistency is reached).

4. Enjoy a slice of pure autumn euphoria.

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