Introduction:
The warm and comforting flavors of fall are perfectly captured in this delightful Apple Pumpkin Bundt Cake. Combining the sweetness of apples and the rich, earthy flavor of pumpkin, this cake is not only moist but also packed with cozy spices. It’s the perfect dessert for any autumn gathering or simply as an after-dinner treat with a cup of coffee or tea. The blend of cinnamon, vanilla, and fresh apples makes every bite a symphony of fall flavors. Plus, it’s easy to make, thanks to simple ingredients that you probably already have in your kitchen!
Let’s dive into how to make this delicious seasonal cake that is sure to be a crowd-pleaser.
Ingredients:
- 2 large eggs
- 1 cup white sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 4 cups apples, cored, peeled, and diced
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Prepare your bundt pan by spraying it with non-stick baking spray or greasing it lightly with oil and dusting it with flour to ensure the cake doesn’t stick.
Step 2: In a medium mixing bowl, crack the eggs and add both the white sugar and brown sugar. Beat the mixture using a hand mixer or a stand mixer on medium speed for about 4-5 minutes until it becomes light and creamy.
Step 3: Add the vegetable oil and vanilla extract to the sugar-egg mixture, mixing on low speed for about 1-2 minutes until everything is well combined. Afterward, fold in the pumpkin puree and mix for an additional minute to achieve a smooth consistency.
Step 4: In a separate large bowl, combine the sifted all-purpose flour, baking soda, baking powder, salt, and cinnamon. Whisk these dry ingredients together to ensure everything is well incorporated.
Step 5: Gradually add the dry ingredients into the wet ingredients. Mix gently, using a spatula or a mixer on low speed, until just combined. Be careful not to overmix, as this can result in a dense cake. Once the batter is mostly smooth, fold in the diced apples carefully, ensuring they are evenly distributed throughout the batter.
Step 6: Pour the cake batter into the prepared bundt pan, spreading it evenly. Give the pan a few gentle taps on the counter to remove any air bubbles.
Step 7: Place the bundt pan in the preheated oven and bake for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean, with only a few moist crumbs attached.
Step 8: Once done, remove the bundt pan from the oven and let the cake cool on a wire rack for about 40 minutes. After cooling, carefully invert the cake onto a serving platter by placing the platter over the bundt pan and flipping it over.
Step 9: Allow the cake to cool completely before slicing it. This will ensure the cake sets properly and holds its shape. Now, all that’s left is to slice, serve, and enjoy!
Cooking Notes:
- Bundt Pan Size: Make sure you’re using a standard 10-inch bundt pan for this recipe. If using a smaller or larger one, adjust the baking time accordingly.
- Pumpkin Puree: Use unsweetened pumpkin puree rather than pumpkin pie filling, which contains added spices and sweeteners.
- Apples: Opt for firm, slightly tart apples like Granny Smith, Fuji, or Honeycrisp. These varieties balance out the sweetness of the cake and hold their shape well when baked.
- Don’t Overmix: Once the dry ingredients are combined with the wet, mix just until incorporated. Overmixing can make your cake tough.
- Toothpick Test: If the toothpick doesn’t come out clean after the first check, give the cake another 5-7 minutes in the oven before testing again.
Serving Suggestions:
- Dust the finished Apple Pumpkin Bundt Cake with a light coating of powdered sugar for a beautiful presentation and added sweetness.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- For a touch of elegance, drizzle the cake with a homemade caramel sauce or cream cheese glaze.
- Pair it with a hot cup of apple cider, pumpkin spice latte, or classic black coffee for a cozy fall dessert experience.
Tips:
- Make Ahead: This cake stays moist for days, so it’s perfect to make a day ahead of your gathering. Just store it in an airtight container at room temperature.
- Freezing: You can freeze leftover cake! Wrap it tightly in plastic wrap and store it in a freezer-safe bag. To thaw, leave it at room temperature for a few hours.
- Variations: Add ½ cup of chopped walnuts or pecans to the batter for a bit of crunch, or mix in ½ cup of dried cranberries for added fall flavor.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free, just ensure the blend includes xanthan gum to maintain the cake’s structure.
Prep Time:
20 minutes
Cooking Time:
50-60 minutes
Total Time:
1 hour 20 minutes
Nutritional Information (per serving):
- Calories: 380
- Protein: 4g
- Fat: 18g
- Carbohydrates: 52g
- Sodium: 190mg
- Fiber: 2g
Conclusion:
This Apple Pumpkin Bundt Cake is the perfect combination of two beloved fall flavors—apple and pumpkin. The cake is wonderfully moist and loaded with tender, cinnamon-spiced apples that melt in your mouth with each bite. Whether you’re serving it at a family gathering, a holiday dinner, or just treating yourself to a delicious fall dessert, this cake will undoubtedly be a hit.
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Apple Pumpkin Bundt Cake Recipe
- Total Time: 1 hour 20 minutes
Ingredients
- 2 large eggs
- 1 cup white sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 4 cups apples, cored, peeled, and diced
Instructions
Step 1: Preheat your oven to 350°F (175°C). Prepare your bundt pan by spraying it with non-stick baking spray or greasing it lightly with oil and dusting it with flour to ensure the cake doesn’t stick.
Step 2: In a medium mixing bowl, crack the eggs and add both the white sugar and brown sugar. Beat the mixture using a hand mixer or a stand mixer on medium speed for about 4-5 minutes until it becomes light and creamy.
Step 3: Add the vegetable oil and vanilla extract to the sugar-egg mixture, mixing on low speed for about 1-2 minutes until everything is well combined. Afterward, fold in the pumpkin puree and mix for an additional minute to achieve a smooth consistency.
Step 4: In a separate large bowl, combine the sifted all-purpose flour, baking soda, baking powder, salt, and cinnamon. Whisk these dry ingredients together to ensure everything is well incorporated.
Step 5: Gradually add the dry ingredients into the wet ingredients. Mix gently, using a spatula or a mixer on low speed, until just combined. Be careful not to overmix, as this can result in a dense cake. Once the batter is mostly smooth, fold in the diced apples carefully, ensuring they are evenly distributed throughout the batter.
Step 6: Pour the cake batter into the prepared bundt pan, spreading it evenly. Give the pan a few gentle taps on the counter to remove any air bubbles.
Step 7: Place the bundt pan in the preheated oven and bake for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean, with only a few moist crumbs attached.
Step 8: Once done, remove the bundt pan from the oven and let the cake cool on a wire rack for about 40 minutes. After cooling, carefully invert the cake onto a serving platter by placing the platter over the bundt pan and flipping it over.
Step 9: Allow the cake to cool completely before slicing it. This will ensure the cake sets properly and holds its shape. Now, all that’s left is to slice, serve, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
Nutrition
- Calories: 380
- Sodium: 190mg
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g