Pumpkin Apple Cake With Caramel Sauce Recipe

Name: Pumpkin Apple Cake With Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE TOPPING:; 3 Tablespoons All-purpose Flour; 3 Tablespoons Brown Sugar; 1-1/2 Tablespoon Unsalted Butter, Chilled, Cubed; FOR THE CAKE:; 3/4 cups Granulated Sugar; 1/2 cups Pumpkin Puree; 3 Tablespoons Unsalted Butter, Room Temperature; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Ground Nutmeg; 1/8 teaspoons Ground Cloves; 1 whole Egg; 1 whole Egg White; 1-1/4 cup All-purpose Flour; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1/8 teaspoons Salt; 1/2 cups Buttermilk; 2 whole Apples, Sliced Thinly; Caramel Sauce, Garnish

Servings: persons

FOR THE TOPPING:
3 Tablespoons All-purpose Flour
3 Tablespoons Brown Sugar
1-1/2 Tablespoon Unsalted Butter, Chilled, Cubed
FOR THE CAKE:
3/4 cups Granulated Sugar
1/2 cups Pumpkin Puree
3 Tablespoons Unsalted Butter, Room Temperature
1 teaspoon Ground Cinnamon
1/4 teaspoons Ground Nutmeg
1/8 teaspoons Ground Cloves
1 whole Egg
1 whole Egg White
1-1/4 cup All-purpose Flour
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1/8 teaspoons Salt
1/2 cups Buttermilk
2 whole Apples, Sliced Thinly
Caramel Sauce, Garnish

1
Preheat oven to 350u00b0F.
2
For the topping:
3
In a food processor, add all the ingredients. Pulse until resembles coarse pea-sized crumbs.
4
For the cake:
5
In a stand mixer fitted with a paddle attachment, add the first eight ingredients. On medium speed, slowly incorporate the ingredients. Next, in a large bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the mixer a 1/3 at time and in between adding the buttermilk. Spray a nine-inch cake pan with non-stick cooking spray. Pour the batter into the pan and spread evenly. Next, take the apple slices and arrange the apples spokelike. Top the apples with the crumb topping. Bake for about 45 minutes or until golden brown. Remove cake from oven and cool on a wire rack. Remove cake from pan and place on a serving dish. Garnish with caramel sauce.
6
Recipe adapted from Cooking Light Magazine

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE TOPPING:, 3 Tablespoons All-purpose Flour, 3 Tablespoons Brown Sugar, 1-1/2 Tablespoon Unsalted Butter, Chilled, Cubed, and more.

Yes, Pumpkin Apple Cake With Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Apple Cake With Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions