Why You’ll Love This Recipe
- Moist and Flavorful: The combination of pumpkin puree and diced apples ensures a moist texture, while cinnamon adds a comforting warmth.
- Versatile Serving Options: Enjoy it plain, or elevate it with a drizzle of caramel sauce and a sprinkle of chopped pecans for added decadence.
- Perfect for Gatherings: Its beautiful bundt shape makes for an impressive presentation, ideal for holiday dinners or casual get-togethers.
Ingredients
- 2 eggs
- ¾ cup white sugar
- ½ cup brown sugar
- ⅔ 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
- ¼ teaspoon salt
- 1 tablespoon cinnamon
- 4 cups apples, cored, peeled, and diced
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare Wet Ingredients: In a medium bowl, use an electric mixer to beat the eggs, white sugar, and brown sugar until light and creamy, approximately 2 minutes. Add the oil and vanilla extract, continuing to beat for another 1-2 minutes until well combined. Mix in the pumpkin puree and beat for an additional minute.
- Combine Dry Ingredients: In a separate bowl, whisk together the sifted flour, baking soda, baking powder, salt, and cinnamon.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing. Gently fold in the diced apples.
- Prepare Pan: Spray a bundt pan with baking spray to ensure easy release. Carefully pour the batter into the prepared pan, spreading it evenly.
- Bake: Place the bundt pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan on a wire rack for about 40 minutes. Then, invert the pan onto a serving platter and let the cake cool completely.
Servings and Timing
- Servings: This recipe yields approximately 12 servings.
- Preparation Time: 20 minutes
- Cooking Time: 50-60 minutes
- Total Time: Approximately 1 hour and 20 minutes
Variations
- Nutty Addition: Fold in chopped walnuts or pecans into the batter for a delightful crunch.
- Spice It Up: Enhance the flavor by adding nutmeg, cloves, or allspice to the dry ingredients.
- Glaze Options: Instead of caramel, consider drizzling with a simple vanilla glaze or dusting with powdered sugar for a lighter touch.
Storage/Reheating
- Room Temperature: Due to its moistness, the cake can be stored at room temperature. Loosely cover it with foil and keep it on the counter for several days.
- Refrigeration: Alternatively, cover the cake with plastic wrap and refrigerate for up to one week.
- Freezing: This cake freezes well for up to one month. Wrap it tightly in plastic wrap and place it in a freezer-safe container. To enjoy, thaw at room temperature.
FAQs
How do I prevent the cake from sticking to the bundt pan?
Ensure you generously spray the bundt pan with a baking spray that contains flour. Make sure to cover all the crevices to facilitate easy release.
Can I use a different type of oil?
Yes, you can substitute vegetable oil with other neutral-flavored oils like canola or sunflower oil.
What types of apples are best for this recipe?
Firm apples like Granny Smith, Fuji, or Honeycrisp work well as they hold their shape during baking and provide a nice texture.
Can I make this cake ahead of time?
Absolutely! This cake often tastes even better the next day as the flavors meld together. Store it as directed above.
How can I tell when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs clinging to it, the cake is done.
Is it necessary to peel the apples?
Peeling the apples is recommended to achieve a smoother texture in the cake.
Can I add raisins or other dried fruits?
Yes, adding raisins or dried cranberries can introduce additional flavors and textures. Be sure to lightly coat them in flour before folding into the batter to prevent them from sinking.
What can I use instead of pumpkin puree?
If pumpkin puree is unavailable, you can substitute it with sweet potato puree or butternut squash puree for a similar texture and flavor.
How should I serve this cake?
This cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I bake this in a different type of pan?
Apple Pumpkin Bundt Cake
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with this moist and fluffy Apple Pumpkin Bundt Cake! Made with fresh apples, pumpkin puree, and warm cinnamon, this cake is perfect for Thanksgiving, holiday gatherings, or a cozy dessert at home. Enjoy it plain or top it with caramel sauce and pecans for an extra indulgent treat.
Ingredients
- 2 eggs
- ¾ cup white sugar
- ½ cup brown sugar
- ⅔ 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
- ¼ teaspoon salt
- 1 tablespoon cinnamon
- 4 cups apples, cored, peeled, and diced
Instructions
- Preheat Oven: Set oven to 350°F (175°C).
- Prepare Wet Ingredients: Beat eggs, white sugar, and brown sugar until creamy. Add oil, vanilla extract, and pumpkin puree; mix well.
- Combine Dry Ingredients: Whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Mix Batter: Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in diced apples.
- Prepare Pan: Grease a bundt pan with baking spray and pour in the batter.
- Bake: Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cake cool for 40 minutes in the pan before inverting onto a serving plate. Cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
