Spicy Pumpkin Apple Pie Cake with Brown Sugar Icing

    1 hour

    Don't know what to do with that bit of left over pumpkin? Make this cake for dessert. Moist spicy cake with loads of apple. Eat it warm or cold., Totally yummy.


    Victoria, Australia
    2 people made this

    Makes: 1 cake

    • Cake
    • 113g butter, softened
    • 1 cup brown sugar, packed
    • 2 eggs
    • 1/2 cup vanilla yoghurt
    • 3/4 cup cooked, mashed pumpkin
    • 1 1/2 cups self raising flour
    • 1 heaped teaspoon ground ginger
    • 2 teaspoons cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon mixed spice
    • 1/2 teaspoon salt
    • 1/2 teaspoon bicarb soda
    • 1 large tin (770 grams) pie apples, drained
    • Icing
    • 70g butter (icing)
    • 1/2 cup brown sugar, packed (icing)
    • 1/4 teaspoon salt (icing)
    • 3 tablespoons milk (icing)
    • 1 1/2 cups icing sugar (icing)

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Cake: Preheat the oven to 180 degrees C. Grease and line bottom of 22 cm springform tin.
    2. With an electric mixer, beat butter, sugar and eggs until well combined. Beat in the yoghurt and pumpkin.
    3. Fold in the flour, ginger, cinnamon, nutmeg, mixed spice, salt and bicarb soda.
    4. Place 2/3 of the mixture in bottom of tin. Spread the pie apples evenly across mixture. Cover the apples with the rest of the mixture.
    5. Cook for approx. 45 - 50 minutes until a skewer comes out clean. Cool for 1/2 hour then ice or eat while warm with cream, if desired.
    6. Icing: In a small saucepan, over medium heat, melt the butter. Add brown sugar while stirring until fully dissolved. Add milk, bring to boil while stirring.
    7. Remove from the heat and pour into a heatproof mixing bowl then let cool for 10 minutes.
    8. Stir in the icing sugar then quickly ice cake before the icing sets. Sprinkle with cinnamon.

    See it on my blog

    Find me at www.shazzieskitchen.blogspot.com

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