Great as a coffee cake for breakfast or brunch, or for dessert. Serve it plain or with butter, whipped cream, Cool Whip, or ice cream. Barb L.
2 cups all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
1/4 tsp ginger
2 medium apples, peeled and diced (I like to shred mine)
2 tsp Flying Olive Gravenstein Apple Balsamic Vinegar
1/3 cup butter
2 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil plus a little for greasing the pans
1 1/2 cups sugar
1 tsp vanilla
1 cup canned pumpkin puree (100% pumpkin)
Preheat oven at 350 degrees.
Mix the dry ingredients in a bowl and set aside.
Shred or dice the apples. Add the Gravenstein Apple Balsamic to help prevent browning (nothing's perfect, just helpful!). Stir to coat with the balsamic and set aside.
Cream butter and Flying Olive Blood Orange Extra Virgin Olive Oil in an electric mixer, then beat in the sugar until the mixture is pale yellow. With the mixer still going, add the eggs one at a time.
Stir in the apples and vanilla. Add pumpkin puree and mix, scraping down the sides of the bowl. Blend in the dry ingredients, a little at a time, until well mixed.
Grease and flour a 9" bundt pan or two loaf pans with a little Blood Orange Extra Virgin Olive Oil. Cook the cake for 55-60 minutes or loaves for 45-50 minutes (check with cake tester at 45 minutes). Cool in the pan for about 10 minutes, loosen and turn out on board to cool completely.
Dust with confectioner's sugar when completely cool and/or serve with whipped cream, Cool Whip, or ice cream.
Submitted by Barb L.