Fall always makes me in the mood to bake with pumpkin and apples. I couldn't decide on which one I wanted to use...so decided to combine pumpkin and apples in this moist and delicious cake. I made a glaze for it also, altho it is moist enough and is packed with plenty of flavor, to serve without it. If not using a glaze, it would be yummy with a dollop of fresh whipped cream. Enjoy!
1Preheat oven to 350 degrees. Spray a large bundt pan or 2 small ones with non stick cooking spray. Set aside.
Prepare apples and measure out ingredients.
2In a large bowl, cream together sugars, coconut oil, eggs, and vanilla for 2 minutes. Add syrup, pumpkin, apples, and cider until mixed well. Sift or whisk all dry ingredients together. Stir into wet ingredients just until blended. Dust with a little flour and fold in cinnamon and chocolate chips.
3Pour into prepared pan or pans. Bake @ 350 degrees until cake tests done, about 45 minutes to 1 hour (depending on size of pan) Cool in pan for 10 minutes. Turn out onto serving plate. Cool completely before you add glaze.
While cake bakes, make the glaze.
4Glaze: In a small micro safe bowl, heat brown sugar, syrup, cream and salt until mixture comes to a boil and sugar melts. Whisk in cream cheese thoroughly. Blend in powdered sugar until it is the consistancy you want. Add maple flavoring if needed. Glaze cakes and decorate as desired.