I admit it... I am one of those people who goes pumpkin crazy when the season starts to change. So, even though my german apple cake was already a pretty fall friendly recipe, I just had to try it with pumpkin in place of some of the oil. More flavor, less fat... win-win!
This cake is dangerously delicious! So, I decided that I would try baking it in little mason jars at one point, and I have done it that way ever since! For a sweet, rich dessert like this sometimes less is more. For perfect little single serving cakes use half pint, wide mouth mason jars! Just remember to handle with care as they get HOT. They also store really well with the lids on in the fridge, and you can pop one in the microwave for 45 seconds or so to warm it back up. Serve with whipped cream and a sprinkle of cinnamon.
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 cup coconut oil
3/4 cup canned pumpkin
1 3/4 cups brown sugar
1 teaspoon vanilla extract
4 cups apples - peeled, cored and diced small
Preheat oven to 350 degrees. Spray 12 half pint mason jars with cooking spray. Beat together oil, pumpkin and eggs until creamy. Add brown sugar and vanilla and beat well.
Add flour, baking soda and pumpkin pie spice. Mix until combined. The batter will be very thick. Stir in the apples by hand. Measure 1/3 cup batter into each mason jar.
Bake at 350 degrees F for 25 minutes or until cake tests done.
1/2 cup butter
1/2 c. brown sugar
1/4 c. cream
1/2 tsp vanilla
Melt butter in saucepan over medium heat. Stir in brown sugar and cream. Bring to a boil, stirring constantly, for 3 minutes. Remove from heat and stir in vanilla. Spoon over warm cakes.
Find more great Fall inspired recipes at Behind the Camera and Dreaming!
Also linking up with: Dream Create Inspire, The Wednesday Showcase, Inspire Me Wednesday, Fall Into Fall, Full Plate Thursday, Create and Crave, Try a New Recipe Tuesday, Dream Create Inspire and Share With Me