If there is one thing you can’t say “no” to, it’s a hungry pregnant woman. At least, I can’t. If you are creating a human life, I will make you any food you want. That’s why when my 6-month pregnant friend and co-worker asked me to recreate a muffin she loved, I had to give it a shot.
One morning she called me over to her desk and told me to try the muffin she picked up for breakfast. It was a pumpkin muffin, but it was stuffed with apples, and had some sort of caramel glaze. Sounds delicious, right? It was! So I took a couple notes and told her I would come up a recipe for her to try.
I started with a pumpkin base, which I adapted from my pumpkin bar and pumpkin bread recipe. To that, I added some apples that I sauteed in butter, sugar, and cinnamon until then were soft. I folded the apples into the cake batter and then poured it into a bunt cake pan. I could have made these muffins or cupcakes, but I thought a bunt cake would be more fun. Plus, I had just bought this bunt cake pan so I wanted to take it for a spin.
Once it had come out of the oven and was cooled, I poured over some caramel sauce. I actually used those caramel candies you would buy for dipping apples into, but if I had the time (and the cream), I would have made my own caramel sauce to pour on top.
While the sauce was still a bit sticky, I sprinkled on some sea salt and pepitas for an extra crunch.
Then I took the cake to my friend for a taste test. The verdict? It was good! I would have never paired pumpkin and apples, but it really worked! It was like apple pie filling meets a pumpkin cake. It was the perfect Fall flavor combination. And the salted caramel just sent it over the top. Literally the icing on the cake.
- 1 granny smith apple, peeled, cored, and chopped
- 1 tbsp butter
- 1 tbsp sugar
- 1 tsp cinnamon
- 3 cups flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp clove
- 1 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 cup pumpkin puree
- 1/2 cup milk (whole preferred)
- 1/4 cup salted caramel sauce
- additional sea salt, as needed
- Preheat oven to 350 degrees. Generously spray a bunt cake pan with baking spray or butter.
- In a medium saute pan, sautee apples, butter, sugar, and cinnamon over medium heat until sugar has dissolved and apples are soft. Take apples off the heat and set aside.
- To make the cake batter, first whisk together the flour, baking soda, and spices in a medium bowl. Set aside.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs and pumpkin. Mix in 1/3 of the flour mixture, then 1/4 cup of the milk. Mix in half of the remaining flour, then the other 1/4 cup milk, finishing with the rest of the flour.
- Fold in the apples and pour into the prepared pan. Bake for 55-60 minutes, or until a toothpick comes out clean.
- Once the cake has cooled, turn it out onto a cooling rack or plate and remove from the pan. Drizzle prepared caramel sauce over top, then sprinkle with sea salt and pepitas.