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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.

Cooking Method
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 50 mins Rest Time: 40 mins Total Time: 1 hr 45 mins
Cooking Temp 170  °C
Servings 16
Calories 426
Sponge
  • 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. Sponge preparation method
    1. Preheat oven to 170°C and grease a springform cake tin (Ø 28 cm).
    2. Place pecans in mixing bowl and toast 5 min/Varoma/speed 1. Roughly chop 2 sec/speed 4 then transfer to a bowl and set aside for garnish.
    3. Place pumpkin and apples in mixing bowl then grate 7 sec/speed 5. Scrape down sides of mixing bowl with spatula then grate again 3 sec/speed 5.
    4. Add oats, raisins, brown sugar, oil, cinnamon, nutmeg, ground cloves and eggs then mix 10 sec/reverse/speed 4.
    5. Add flour and baking powder then mix 10 sec/reverse/speed 4. Transfer mixture to prepared tin and bake for 50-55 minutes (170°C) until a skewer inserted in center comes out clean. Meanwhile, clean mixing bowl.
    6. Allow sponge to cool in tin for 15 minutes before removing to a wire rack to cool completely (approximately 30-40 minutes).
  2. Topping preparation method
    1. Place sugar in mixing bowl and grind 20 sec/speed 10. Scrape down sides of mixing bowl with spatula.
    2. Add butter, cream cheese and lemon juice then mix 30 sec/speed 4. Spread topping over cooled cake then sprinkle with reserved toasted and chopped nuts. Serve in slices, or store in fridge, removing 30 minutes before needed to bring back to room temperature.
Nutrition Facts

Servings 16

Amount Per Serving
Calories 426kcal
% Daily Value *
Total Carbohydrate 59g20%
Dietary Fiber 2.8g12%
Protein 6g12%

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

Read it online: https://familycookingtales.com/en/recipe/pumpkin-and-apple-sponge-cake-thermomix/
Ramo

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