Apple Pumpkin Bundt Cake
As the crispness of fall sets in, there’s nothing quite like the comforting aroma of freshly baked goods filling your home. Apple Pumpkin Bundt Cake offers a delightful fusion of two seasonal favorites—apples and pumpkins. This moist, tender cake combines the sweetness of apples and the earthiness of pumpkin, wrapped in the warmth of cinnamon and brown sugar. The following is a comprehensive guide on how to create this mouthwatering bundt cake from scratch.
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Ingredients You’ll Need
For this recipe, you will need the following ingredients, which are easily accessible and perfect for fall baking:
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| Ingredients | Measurements |
|---|---|
| Eggs | 2 |
| White sugar | ¾ cup |
| Brown sugar | ½ cup |
| Vegetable oil | ⅔ cup |
| Vanilla extract | 1 tsp |
| Pumpkin puree | 1 cup |
| All-purpose flour (sifted) | 2 cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | ¼ tsp |
| Cinnamon | 1 tbsp |
| Apples (cored, peeled, diced) | 4 cups |
Step-by-Step Instructions to Make Apple Pumpkin Bundt Cake
1. Preheat the Oven
Begin by preheating your oven to 350°F (175°C). It’s essential to have the oven ready so that your cake bakes evenly and maintains its moisture.
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2. Prepare the Wet Ingredients
In a medium bowl, combine the eggs, white sugar, and brown sugar. Beat the mixture for about 4-5 minutes, or until the mixture turns light and creamy. This helps incorporate air into the batter, ensuring a light, fluffy cake.
Next, add in the vegetable oil and vanilla extract. Continue to mix the ingredients for 1-2 minutes. The oil adds moisture to the cake, while the vanilla extract enhances the overall flavor.
Finally, blend in the pumpkin puree. Mix thoroughly for 1 minute to ensure the pumpkin flavor is well-distributed throughout the batter. The puree not only gives the cake its signature fall flavor but also helps keep it moist.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the dry ingredients: sifted all-purpose flour, baking soda, baking powder, salt, and cinnamon. Sifting the flour is important to prevent lumps and ensure even distribution of the leavening agents. The cinnamon adds a warm spice that complements both the apples and pumpkin.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined, being careful not to overmix, which can lead to a dense cake. The batter should be smooth but thick.
5. Fold in the Apples
Once the batter is mixed, gently fold in the diced apples. The apples provide a delightful texture contrast with their tender juiciness against the soft cake. The variety of apples you choose can influence the flavor; tart apples like Granny Smith offer a refreshing bite, while sweeter varieties like Honeycrisp or Gala enhance the cake’s sweetness.
6. Prepare the Bundt Pan
Spray a bundt pan generously with baking spray to ensure easy removal of the cake. Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula for an even finish.
7. Bake the Cake
Place the bundt pan in the preheated oven and bake for 50-60 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean, with no wet batter clinging to it. Be sure to check the cake around the 50-minute mark to avoid overbaking, which can dry out the cake.
8. Cool and Invert the Cake
Once baked, remove the cake from the oven and let it cool on a wire rack for 40 minutes. Cooling the cake in the pan allows it to set properly and ensures that it doesn’t crumble when removed. After 40 minutes, carefully invert the bundt pan onto a serving platter. The cake should release easily if the pan was well-greased.
Let the cake cool further before slicing.
