Fall Harvest Cake
Celebrate the cozy flavors of the season with this irresistible Fall Harvest Cake, a moist and aromatic dessert that captures autumn in every bite. Packed with pumpkin puree, freshly grated apple, and warm spices like cinnamon, nutmeg, and ginger, this cake offers a perfect balance of sweetness and depth. The addition of optional chopped walnuts or pecans provides a delightful crunch, while a dusting of powdered sugar adds an elegant touch. Ideal for holiday gatherings or a comforting treat with your favorite cup of tea, this easy-to-make dessert comes together in just over an hour. Whether you're hosting friends or savoring it solo, this autumn-inspired cake is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 1 medium-sized grated apple (peeled)
- 0.5 cup milk
- 0.5 cup chopped walnuts or pecans (optional)
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Stir in the pumpkin puree and grated apple until fully combined. The mixture may look slightly lumpy—this is okay.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
If using nuts, fold them gently into the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust the cooled cake with powdered sugar before serving for a beautiful finish.
Nutrition Facts
Calories |
4514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.0 g | 272% | |
| Saturated Fat | 103.9 g | 520% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 606.7 g | 221% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 345.2 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 652 mg | 50% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1974 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
