Pumpkin Passion Fruit Spice Cake
- 2 Medium apples* (245g), peeled and cored and sliced into ¼ inch pieces (about 8 per apple)
- ¾ Cup pumpkin puree
- ⅓ Cup brown sugar
- 1.5 Cups All Purpose flour
- 1.5 cups sugar
- ½ Cup (one stick) unsalted butter (softened)
- 2 Eggs
- 1 egg white
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- ¾ tsp ground allspice
- ½ tsp kosher salt
- 1 tsp vanilla extract
- ¾ Cup pecan halves, toasted then chopped (optional)
- ¾ Cup heavy cream
- ¼ Cup passion fruit puree
- ¼ tsp vanilla extract
- ¾ Cup mascarpone
- ½ Cup confectioners sugar
- Preheat oven to 350.
- Put apple slices into a microwave safe bowl, cover and microwave on high for 3 minutes and 45 seconds. Apples should be very soft. Add to mixing bowl with pumpkin puree and mix until smooth and combined.
- Add all ingredients except pecans and mix until completely combined. Add pecans and stir to combine. Pour into an 8x8 baking pan (we use parchment and Baker’s Joy under) and bake for 35-45 minutes until a toothpick poked into the middle comes out clean.
- Remove from pan, rest for 20 min, remove from pan and let cool completely, then frost (see below).
- *Favorite apples – depending on your taste of course – are Braeburn, Granny Smith and Gala. But do whatever you want. And if you can go pick your own…use them!!!
- In a mixing bowl, add passion fruit puree and heavy cream. Beat on high with a hand mixer until stiff peaks form (approximately 2 min).
- Add mascarpone, confectioners sugar, and vanilla extract.
- Mix on low until just combined. Be careful to not over beat the cream or it will begin to separate.
- Keep frosting in fridge until the cake is completely cool. Frost and serve.
This spice cake bakes fairly true to described in the recipe. Here are some tips for ensuring this turns out as desired when baking the cake.
1. Make sure you preheat your oven before beginning the recipe. And position the baking rack in the center of the oven.
2. Line your 8×8″ cake pan with parchment and spray with cooking spray for easy removal.
3. Set your bake time for the low end of the range, then use a wooden toothpick or skewer inserted into the center of the cake to check for doneness. If the skewer comes out clean, the cake is done. If it looks wet, add another 3-5 minutes and check again.
4. Allow your cake to cool completely prior to frosting it so the frosting does not melt.
5. Store the cake in the fridge if consuming within a few days to a week, or freeze for up to a month.
Recipe & Photos by Mark & Angela @cooking_with_wine blog