2 ratings

Pumpkin Apple Cake

Delicious for dessert, breakfast or brunch
Pumpkin Apple Cake
Courtesy of West of the Loop

This cake is quite a show-stopper and it's absolutely delicious, too. The five-spice powder adds a kick that is really unusual. The five spices are cinnamon, star anise, anise seed, ginger and cloves—a real mix of sweet and spicy.

Recipe courtesy of West of the Loop

Ready in
1 h and 15 m
15 m
(prepare time)
60 m
(cook time)
Calories Per Serving


For the Topping

  • 1 Tablespoon all-purpose flour
  • 5 Tablespoons sugar
  • 1 Teaspoon Chinese five-spice powder
  • 2 Tablespoons crystallized ginger, minced
  • 1 Tablespoon unsalted butter, softened

For the Cake

  • 3 Cups all-purpose flour
  • 3/4 Teaspoons salt
  • 2 Teaspoons baking soda
  • 3 Teaspoons Chinese five-spice powder
  • 1 15 oz. can pumpkin (not pumpkin pie filling)
  • 3/4 Cups vegetable oil
  • 2 and 1/4 cups sugar
  • 4 large eggs, at room temperature
  • 3 Granny Smith apples, peeled and cored


For the Topping

Whisk together the flour, sugar and five-spice powder in a small bowl.

Cut in the softened butter and pinch the mixture together with your fingers until it resembles a coarse meal.

Add the crystallized ginger and stir to combine.

Freeze until ready to use.

For the Cake

Preheat oven to 350 and grease a large Bundt pan.

Whisk together the flour, salt, baking soda, and Chinese five-spice powder in a bowl.

In a standing mixer, cream the oil and sugar until light and fluffy.

Add the eggs one at a time.

Add the canned pumpkin.

Gradually add the flour mixture and mix until smooth.

Chop two of the apples into chunks and gently fold them into the batter.

Pour the batter into the prepared Bundt pan.

Slice the remaining apple and lay the slices on top of the batter in the pan overlapping slightly.

Top with the streusel.

Bake for 60-70 minutes until the top is firm and a tester inserted into the center comes out clean.

Cool cake on a wire rack for 30 minutes before removing to a platter.