Ingredients for Fall Harvest Cake
- 2 cups granulated sugar
- Brown Sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Nutmeg
- Ground Ginger
- Oil
- Vanilla Extract
- 2 large eggs
- All Purpose Flour
- 1 cup pumpkin puree
- 1 cup peeled and chopped apples
- 1 cup chopped pecans
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3-4 cups powdered sugar
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How to Make Fall Harvest Cake
- **Make the Frosting:** In a mixing bowl, beat together 1 cup (2 sticks) softened unsalted butter, 8 ounces cream cheese (softened), and 1 teaspoon vanilla extract until smooth and creamy.
- Gradually add 3-4 cups powdered sugar, beating until light and fluffy and desired spreading consistency is reached. Add more powdered sugar if needed.
- **Make the Cake:** Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, 1 cup pumpkin puree, 2 large eggs, and 1 cup vegetable oil.
- Gradually add 3 cups all-purpose flour, 1/2 cup at a time, mixing until just combined. Do not overmix.
- Gently fold in 1 cup chopped pecans and 1 cup peeled and chopped apples.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, frost generously with the prepared cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
281g
Fat
61g
Carbs
30g
