Introduction
Get ready for a scrumptious fall treat with this Apple Pumpkin Bundt Cake! 🍏🎃 This delightful dessert is a sweet symphony of apples and pumpkin that will have you coming back for seconds (or thirds). The combination of warm spices, luscious pumpkin puree, and sweet diced apples makes this cake a perfect addition to your autumn celebrations.
Detailed Ingredients with measures
- Wet Ingredients:
- 2 eggs
- ¾ cup white sugar
- ½ cup brown sugar
- ⅔ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- Dry Ingredients:
- 2 cups all-purpose flour (sifted)
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp cinnamon
- Extras:
- 4 cups apples, cored, peeled, and diced
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10-12 slices
Directions
1. Preheat your oven to 350°F and let’s get baking.
2. In a medium bowl, beat those eggs with white and brown sugar until you get a creamy dream (about 4-5 minutes).
3. Stir in the vegetable oil and vanilla, mixing for a minute or two. Add pumpkin puree and blend for another minute.
4. In a separate bowl, whisk together all dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually mix the dry squad into the wet one, stirring until just combined. Gently fold in the diced apples.
6. Give your bundt pan a spritz of baking spray and pour in the batter paradise.
7. Bake for a tantalizing 50-60 minutes, or until a toothpick comes out squeaky clean.
8. Cool it on a wire rack for about 40 minutes before flipping it onto a serving platter to chill further.
9. Enjoy your masterpiece and show some love if you want more yummy recipes!
Nutritional Insights
Each slice serves up a cozy delight that warms your heart with the flavors of fall.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F and let’s get baking.
Step 2: Beat the Eggs and Sugars
In a medium bowl, beat the eggs with white and brown sugar until you achieve a creamy consistency (about 4-5 minutes).
Step 3: Add Wet Ingredients
Stir in the vegetable oil and vanilla, mixing for a minute or two. Then, add the pumpkin puree and blend for another minute.
Step 4: Prepare Dry Ingredients
In a separate bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
Step 5: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Carefully fold in the diced apples.
Step 6: Prepare the Bundt Pan
Give your bundt pan a spritz of baking spray and pour in the batter.
Step 7: Bake the Cake
Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Step 8: Cool the Cake
Allow it to cool on a wire rack for about 40 minutes before flipping it onto a serving platter to cool further.
Step 9: Enjoy!
Slice and enjoy your delicious Apple Pumpkin Bundt Cake!
Notes
Storage Tip
Store any leftover cake in an airtight container at room temperature for up to 3 days.
Serving Suggestion
This bundt cake pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream.
Variations
Feel free to add nuts or raisins for an extra texture.
Cook techniques
Mixing Wet Ingredients
Make sure to thoroughly beat the eggs with sugars for about 4-5 minutes until creamy. This step ensures your cake has the right texture and sweetness.
Sifting Dry Ingredients
Sifting the flour, baking soda, baking powder, salt, and cinnamon helps incorporate air and prevents lumps, resulting in a lighter cake.
Combining Ingredients
When mixing dry and wet ingredients, do so gradually and stir until just combined to avoid overmixing, which can lead to a dense cake.
Folding in Apples
Gently fold in the diced apples to maintain their shape and avoid breaking them apart, allowing for even distribution throughout the batter.
Baking the Cake
Ensure your oven is preheated to 350°F before baking. A toothpick should come out clean after 50-60 minutes to ensure it’s fully cooked.
FAQ
Can I use different types of apples?
Yes, you can use any variety of apples that you enjoy, such as Granny Smith for tartness or Honeycrisp for sweetness.
Can I make this cake ahead of time?
Absolutely! The cake can be baked a day in advance and stored at room temperature, covered, until you’re ready to serve.
Can I substitute the vegetable oil?
You can replace vegetable oil with applesauce, melted coconut oil, or another neutral oil, but it may slightly alter the flavor and texture.
How should I store leftover cake?
Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and it will keep well for up to three months.
Conclusion
This Apple Pumpkin Bundt Cake is a delightful fall treat that’s perfect for any occasion. Enjoy baking and sharing this delicious creation!
