Pumpkin Cake with Apple Top

    55 min

    This is my own idea for a pumpkin cake, based on my favourite carrot cake recipe.

    9 people made this

    Serves: 6 

    • 250g plain flour
    • 200g sugar
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cardamom
    • 2 teaspoons lemon zest
    • 2 teaspoons ground ginger
    • 1 egg yolk
    • 500g pumpkin puree
    • 180ml vegetable oil
    • 3 egg whites, beaten
    • 1 apple - peeled, cored and sliced
    • 2 teaspoons caster sugar
    • 2 teaspoons ground cinnamon

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 150 C / Gas 2. Lightly grease a 23cm round cake tin.
    2. Mix together the flour, sugar, baking powder, cinnamon, cardamom, lemon zest and ginger in a large bowl. Add the egg yolk, pumpkin puree and oil; mix until smooth. Gently stir the egg whites into the batter; pour into prepared tin. Arrange the apple slices atop the batter; sprinkle with sugar and cinnamon.
    3. Bake in preheated oven until a knife inserted into the centre of the cake comes out clean, about 40 to 50 minutes. Allow to cool before serving.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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    Reviews in English (5)


    I hate to be the bearer of bad news, but I didn't care for this recipe at all. I had extra pumpkin puree (from a can) so thought this cake sounded like it could be good. Unfortunately, it wasn't. The cardamom was completely overpowering for my taste, although my husband did like it. The texture is not light and fluff like cakes normally are, instead, it's heavy and dense. I thought the taste was better with fresh whipped cream or ice cream. One more thing, the cake was in the oven for 45 minutes before the knife came out clean. I don't envision baking this again, but I appreciate the recipe..  -  29 Apr 2008  (Review from Allrecipes US | Canada)


    This is not really sweet and pretty dense. Nobody has touched it since our first taste.  -  23 Nov 2008  (Review from Allrecipes US | Canada)


    I really liked this recipe. I loved that is really moist and that it's not too sweet. There's a good balance of flavors. My in laws who are French and aren't used to too many pumpkin based cakes, absolutely loved it too.  -  07 Nov 2009  (Review from Allrecipes US | Canada)

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