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Spicy Pumpkin and Apple Cake with Maple Cream Cheese Frosting Recipe

Incredibly moist pumpkin and apple cake with warm spices and maple cream cheese frosting. Perfect for celebrations or afternoon tea. Stays fresh for days.
Print Recipe
spicy pumpkin and apple cake with cream cheese and maple frosting
Prep Time:30 minutes
Cook Time:1 hour

Ingredients

For the cake:

  • 4 free-range eggs
  • 300 grams 1 1/2 cups white or brown sugar
  • 240 ml 1 cup sunflower oil
  • 250 grams 2 cups plain flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups grated pumpkin or butternut squash
  • 1/2 cup grated carrot or use 2 cups pumpkin total
  • 1 1/2 cups grated apple
  • 1/4 cup finely chopped soft dried Turkish apricots optional

For the cream cheese frosting:

  • 100 grams butter at room temperature
  • 125 grms cream cheese at room temperature
  • 375 grams 3 cups icing sugar
  • 3 tablespoons maple syrup
  • Handful of chopped walnuts to decorate

Instructions

  • Preheat the oven to 180°C/350°F. Line two 22-23cm round cake tins with baking paper, or one large bundt tin.
  • Using an electric mixer, beat the eggs and sugar until light and fluffy, about 4 minutes. Add the oil and spices (cinnamon, cloves, nutmeg) and continue beating until combined.
  • Sift together the flour, salt, baking powder, and bicarbonate of soda. Add to the egg mixture and beat until just incorporated. Remove from the mixer.
  • Fold the grated pumpkin, carrot, apple, and apricots (if using) through the batter by hand, ensuring everything is evenly mixed.
  • Divide the batter between the two prepared tins and bake for 50-60 minutes, until the cakes are firm and springy to the touch. A skewer inserted into the centre should come out clean.
  • If the top of the cake browns too quickly, loosely cover with foil and continue baking.
  • Allow the cakes to cool completely on a wire rack before removing from the tins.
  • To make the frosting, beat the butter, maple syrup, and icing sugar with an electric mixer until well combined and fluffy, about 3 minutes. Add the cream cheese and beat briefly until just combined. Do not overmix or the frosting will become too soft.
  • Place one cake layer on a serving plate. Spread a layer of frosting over the top, then place the second layer on top. Frost the top and sides of the cake.
  • Decorate with chopped walnuts. Refrigerate if not serving immediately.

Notes

  • Use freshly grated pumpkin or butternut squash, not canned pumpkin purée. The texture of purée is too wet for this recipe.
  • To convert to carrot cake, use 2 cups grated carrot total and add 3/4 cup chopped walnuts or pecans.
  • The cake stays moist for 2-3 days at room temperature (unfrosted) or up to 5 days refrigerated (frosted).
  • For cupcakes, divide batter among cupcake cases and bake for 20-25 minutes.
  • Pink Lady or Granny Smith apples work best.

Storage Instructions

Room temperature: Store unfrosted cake in an airtight container for up to 3 days.
Refrigerator: Store frosted cake covered for up to 5 days. Bring to room temperature 30 minutes before serving.
Freezer: Freeze unfrosted cake layers wrapped in cling film for up to 3 months. Thaw and frost before serving.
Servings: 8