Pumpkin and Apple Sponge Cake

Pumpkin, Apple, and Cream Cheese Cake is a delightful dessert that blends natural sweetness with creamy texture for a perfectly balanced treat. Moist and satisfying, this cake features pumpkin and apples combined with rich cream cheese, creating a dessert that is both comforting and nutritious.

🎃 Nutritional Benefits: Pumpkin and apples are rich in fiber and vitamins, supporting digestion and immunity. Oats add extra fiber, and raisins bring natural sweetness and essential nutrients, making this dessert a wholesome choice.

💡 Tips: Enhance the flavor with a sprinkle of cinnamon or nutmeg in the batter. Swap out refined sugar for honey or a natural sweetener to make it even healthier.

📌 Serving Suggestions: Serve this cake warm or at room temperature with a cup of tea or coffee for a cozy treat. Check out our Desserts for more creative and healthy recipe ideas.

🔗 Learn more about the health benefits of pumpkin in this Healthline article.

Pumpkin and Apple Sponge Cake

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Prep Time 35 mins Cook Time 50 mins Rest Time 40 mins Total Time 2 hrs 5 mins

Difficulty: Beginner Cooking Temp: 170  °C Servings: 16 Calories: 426

Author: Ramo Cooking Method: Classic Cooking Courses: Dessert Recipe Keys: Dairy Vegetarian

Sponge

Cook Mode Cooking Mode Disabled

Servings

• 
  300 g pumpkin flesh (cut in pieces (3 cm))

• 
  200 g apples (peeled, cored, quartered)

• 
  150 g rolled oats

• 
  5 eggs

• 
  150 ml sunflower oil (plus extra for greasing)

• 
  200 g plain flour

• 
  50 g pecan nuts

• 
  100 g raisins

• 
  220 g brown sugar

• 
  1 teaspoon ground cinnamon

• 
  ¹⁄₂ teaspoon ground nutmeg

• 
  1 teaspoon baking powder

Topping

• 
  300 g full fat cream cheese

• 
  150 g sugar

• 
  50 g unsalted butter (soft)

• 
  10 ml lemon juice

Instructions

1. Preparation method sponge

   1. Preheat the oven to 170°C and grease a springform cake tin (Ø 28 cm).
   2. Toast the pecans in a dry skillet over medium heat for about 5 minutes, stirring occasionally, until aromatic.
   3. Roughly chop the toasted pecans using a knife and set them aside for garnish.
   4. Grate the pumpkin and apples using a box grater or food processor until finely shredded. Place them in a large mixing bowl.
   5. Add the oats, raisins, brown sugar, oil, cinnamon, nutmeg, ground cloves, and eggs to the bowl with the grated pumpkin and apples. Mix well using a wooden spoon or spatula until combined.
   6. Sift the flour and baking powder into the wet mixture and gently fold until just incorporated. Be careful not to overmix.
   7. Transfer the batter into the prepared cake tin and spread it evenly.
   8. Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean.
   9. Let the cake cool in the tin for 15 minutes.
   10. Carefully remove the cake from the tin and place it on a wire rack to cool completely (approximately 30-40 minutes).
   11.  

1. Preparation method topping

   1. Place the sugar in a blender or food processor and grind it until fine, resembling powdered sugar. Alternatively, use store-bought powdered sugar.
   2. In a large bowl, combine the butter, cream cheese, and lemon juice.
   3. Use a hand mixer or stand mixer on medium speed to beat the mixture for about 30 seconds, or until smooth and creamy.
   4. Spread the topping evenly over the cooled cake using a spatula.
   5. Sprinkle the reserved toasted and chopped nuts on top for garnish.
   6. Serve the cake in slices immediately, or store it in the fridge.
   7. If refrigerated, remove the cake 30 minutes before serving to bring it back to room temperature.
   

Nutrition Facts

Servings 16

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Amount Per Serving

Calories 426kcal

% Daily Value *

Total Carbohydrate 59g20%

Dietary Fiber 2.8g12%

Protein 6g12%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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