Pumpkin-Apple Spiced Bundt Cake
Pumpkin Apple Spiced Bundt Cake
Day 4 of 31 days of pumpkin and we arrive at a Bundt cake. I’m psyched because I actually bought this bundt cake pan today at Mollie Stones in Sausalito. It’s nonstick, so I really wasn’t worried when it came time to invert the cake onto a plate. And then I had so much fun sifting the powdered sugar on top. Can you tell I’ve been waiting a long time to make a Bundt cake?
Last year, I did an Apple-Pomegranate Spice Bread that was a pleasure to make, but I just used a regular pan. I always like the way small apple chunks add interesting texture as well as moistness to quickbreads like these. For this recipe, I cut the sugar down a bit. The result? A moist, fluffy, spicy cake that melts in your mouth. If I do say so myself.
One trick that helps keep quickbreads light and fluffy is to stir the batter as little as possible once you’ve mixed in the dry ingredients. Since you’ve got baking soda and baking powder hitting the liquids, you want to activate them as little as possible so that they can do all of their rising during the baking process. Just mix until the dry ingredients disappear and then get out of there.
Stir the batter as little as possible
Pumpkin-Apple Spiced Bundt Cake
Serves 8-10
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
10 Tbsp butter, softened a bit
1 cup sugar
2 eggs
1 cup canned pumpkin purée
2 tsp vanilla extract
2 cups of diced Granny Smith apples
Powdered sugar to sift on top
Method
1. Mix dry ingredients in medium bowl and set aside.
2. Preheat oven to 350˚F.
3. In a large bowl, cream the butter and sugar until well blended. Beat in the eggs, one at a time, incorporating each completely. Add the pumpkin and blend well. Add vanilla and blend well. Stir dry ingredients into wet, a third at a time, stirring as little as possible to blend completely. Fold in the apple chunks.
4. Spray Bundt pan generously with nonstick cooking spray. Spread batter evenly in pan. Bake for 45-50 minutes or until cake starts to turn golden brown and whole kitchen smells good. Removed from oven and let cool in the pan for five minutes. Check to see if you need to run a butter knife along to break the edge away from the pan, but be careful not to damage the sides of the cake. Invert onto a plate and allow to cool completely. Sift powdered sugar onto the cake and serve.
Golden Brown
Pumpkin-Apple Spice Bundt Cake
Tags: apple, bundt, cake, Halloween, pumpkin, quick bread, recipe
This entry was posted on Sunday, October 4th, 2009 at 8:43 am and is filed under Breakfast/Brunch, Dessert, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
October 4th, 2009 at 9:05 am
The cake looks great. I retired my bundt pan last year because everything stuck to it, no matter how much I greased it. That looks like a good one to replace it with!
October 5th, 2009 at 5:54 am
That cake looks so perfectly moist!
October 7th, 2009 at 9:27 pm
Hi
I was wondering what kind of flour did you use bleached or unbleached. What type of salt did you use, what size eggs did you use and did you use salt or unsalted butter in this recipe.
October 8th, 2009 at 12:57 am
Hi Jackie
I used bleached all-purpose flour, Morton’s iodized salt, large eggs, and unsalted butter. Cheers.
October 8th, 2009 at 10:41 am
Hey! I made this bundt this morning and it is fantastic! Thanks for the recipe. It was great to meet you at Blogher!!
- mary the food librarian
October 9th, 2009 at 9:24 pm
Oh, I love you. Pumpkin is one of my most favorite things, and pumpkin plus apples plus cake has got to be heaven. I’m definitely making this soon.
October 12th, 2009 at 8:57 pm
We’re having a pumpkin themed dinner in a couple of weeks, and you’ve got lots of inspiration on here. This cake sounds fabulous! It’d be so good with a little cream cheese frosting. Mmmmm.
October 15th, 2009 at 4:02 am
It sure looks good and the recipe is quick and easy which I like. I have been using bundt pans for years. Some people buy shoes and purses but I go right for the baking pans. I am running out of room to store all of them but I can’t resist the different patterns and how they look. I agree that it is fun to sprinkle on the powder sugar and step back and look at the cake like a work of art for a few seconds before my family dives in and eats it:)
Joyce
October 19th, 2009 at 7:54 am
uberVU - social comments says:Social comments and analytics for this post…
This post was mentioned on Twitter by StreaminGourmet: New blog post: http://blog.streaminggourmet.com/?p=995...
October 19th, 2009 at 7:39 pm
These are a few of my favorite things all wrapped up together. I can’t wait to try it.
October 22nd, 2009 at 7:13 pm
i am making this tomorrow.
yummmmmers!
October 22nd, 2009 at 7:37 pm
Kate-
That’s so cool! Let me know how you like it.
-Amy
October 29th, 2009 at 9:04 pm
I just made this tonight for my mom’s birthday! It was delicious. The pumpkin wasn’t really strong, but this was good because there were some non-pumpkin lovers who loved this cake. It could definitely pass as morning tea bread as well. (Very filling morning tea bread!) Thank you for the recipe. =]
November 10th, 2009 at 9:47 pm
All Things Fall « The Cracked Cheesecake says:[...] mom’s birthday is at the end of October, so in the spirit of fall I baked a pumpkin apple bundt cake. There was not much sugar in this cake, making it taste very similar to a quick bread. The ten [...]
November 16th, 2009 at 7:55 am
Made this last night and my husband nearly ate half the cake in one sitting. I did make few changes…I upped the sugar to 1.25 cups, upped the cinnamon to 1 tsp., I added the entire 15 ounce can of pumpkin because I did not want left overs, and I added 0.75 cups of walnuts for added crunch. This is my new go-to sight fore recipes…thanks.
December 6th, 2009 at 2:32 pm
Delicious!
I think next time I might use a quarter cup more sugar, but it’s great as-is, too. I used margarine instead of butter because one of us can’t have dairy, and that seems to have worked out just fine.
I tried to use a sifter to put the powedered sugar on, but it just fell right through the sieve. I ended up putting it one side of an open tea ball and tapping the side to get it to shake out. I used home made powdered sugar though because the commercial stuff has corn starch in it, and one of us can’t have corn. Maybe commercial powdered sugar would work in a sifter.
March 15th, 2010 at 6:08 am
Apart from the fact that the Bundt cake looks absolutely delicious, I am grateful for the tip of not stirring the batter excessively. I am a bit obsessive-compulsive, and always wants to ensure that everything is equally and thoroughly mixed. I’ll refrain from overdoing it in future
January 18th, 2011 at 3:39 pm
Bunt cake | Seken says:[...] Pumpkin-Apple Spiced Bundt Cake | StreamingGourmet – The Blog [...]