Breakfast/Brunch Dessert Pumpkin Uncategorized

Pumpkin-Apple Spiced Bundt Cake

    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
    Stir the batter as little as possible

    Pumpkin-Apple Spiced Bundt Cake
    Serves 8-10


    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


    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
    Golden Brown
    Pumpkin-Apple Spice Bundt Cake
    Pumpkin-Apple Spice Bundt Cake
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      20 replies on “Pumpkin-Apple Spiced Bundt Cake”

      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!


      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.

      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.

      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:)

      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. =]

      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.


      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.

      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 😉

      Can I turn the cake to muffins? I would like to double the receipits and make muffins to take to church.

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