Ingredients:

  • 2 cups (300g) Granny Smith apples, peeled and diced
  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (25g) brown sugar
  • 1/2 tsp (1g) ground cinnamon
  • 1 can (15 oz / 425g) plain pumpkin puree
  • 3 large eggs
  • 3/4 cup (170g) vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 tsp (10ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (8g) pumpkin pie spice
  • 8 oz (225g) full-fat cream cheese, softened
  • 4 tbsp (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) milk

Instructions:

  1. Melt butter in a skillet over medium heat. Add the diced apples, brown sugar, and cinnamon. Sauté for 5–7 minutes until the apples are tender and coated in a golden, bubbling syrup. Remove from heat and set aside to cool slightly.
  2. In a large bowl, whisk together the pumpkin puree, eggs, oil, granulated sugar, and vanilla extract. Stir until the mixture is smooth and the sugar has dissolved into the puree.
  3. In a separate medium bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually fold the dry ingredients into the wet pumpkin mixture using a spatula. Stir just until no streaks of flour remain.
  4. Preheat your oven to 350°F (175°C). Grease your pan and line it with parchment paper. Pour the pumpkin batter into the pan, smoothing the top with a spatula. Carefully fold or press the caramelized apples into the top of the batter.
  5. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean and the edges are pulling away from the pan.
  6. Allow the cake to cool completely in the pan.
  7. In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk until the frosting is velvety and spreadable. Frost the cooled cake generously.