PUMPKIN APPLE HARVEST CAKE
1 c. cooked or canned pumpkin puree
2 lg eggs, beaten
3/4 c. organic sugar
3/4 c. unbleached all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
1/2 c. chopped apple
1/2 c. chopped walnuts or pecans
whipped cream or confectioner's sugar for topping (optional)
Preheat oven to 325 degrees. Prepare an 8-inch round cake pan by greasing and flouring it. Combine pumpkin, eggs and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger and salt; mix well. Add apples and nuts; stir to combine. Pour mixture into prepared pan and smooth batter.
Bake 20-25 minutes or until cake tester inserted in the middles comes out clean. Cool cake, still in pan, on a wire rack for 10 minutes. Then, invert cake onto the rack, remove pan and cool cake completely.
When ready to serve, turn cake onto a plate and top with desired topping.
CREAM CHEESE FROSTING
4 oz Neufchatel (1/3 fat cream cheese)
3/4 c. confectioner's sugar, sifted
1/2 tsp finely grated lemon zest
With an electric mixer, beat together all ingredients until smooth and creamy.
She didn't get very messy after all because the cake was pretty firm and she didn't casually shove it in her mouth:
2 comments:
I love it!!!! What a cute cake! Did she eat a lot of it?
She actually didn't eat very much of it, which was fine with me. We gave it to her late in the day and she wasn't hungry.
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