Instructions
Step 1: Prep Work
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
Step 2: Dry Ingredients
In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 3: Cream Butter and Sugar
In another bowl, cream together softened butter and sugar until light and fluffy. An electric mixer works best, but you can also use a wooden spoon.
Step 4: Add Eggs and Vanilla
Beat in eggs one at a time, then stir in the vanilla extract.
Step 5: Pumpkin and Applesauce
Gradually add pumpkin puree and applesauce, mixing until well combined.
Step 6: Combine Wet and Dry
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
Step 7: Bake
Pour batter into the prepared pan, smoothing the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Unmold
Let cool in the pan for 15-20 minutes before inverting onto a wire rack to cool completely. Run a knife around the edges to help release the cake.
Step 9: Make the Glaze
Whisk together powdered sugar, milk, and vanilla until smooth. Add more milk if needed to reach desired consistency.
Step 10: Glaze and Serve
Once cooled, drizzle glaze over the cake. Let it set before slicing and serving.
Variations
Want to put your own spin on it? Try these:
- Add chopped nuts (walnuts or pecans) for crunch.
- Top with a cinnamon streusel topping before baking.
- Drizzle with caramel sauce instead of the glaze.
- Serve with whipped cream or ice cream for extra indulgence.
Tips for Success
- Use a good quality bundt pan.
- Use room temperature ingredients for best results.
- Don’t overmix the batter.
- Cool completely before glazing.
Conclusion
This Apple Pumpkin Bundt Cake is a fall masterpiece! Enjoy it warm with coffee or as a delightful end to a special meal. Happy baking!
FAQs
Q: Can I use fresh pumpkin?
A: Yes! Roast a small pumpkin, puree the flesh, and use 1 cup in the recipe.
Q: Can I freeze it?
A: Yes, freeze for up to 3 months. Wrap tightly and thaw overnight in the refrigerator.
Q: Can I make it ahead?
A: Absolutely! Bake, cool, glaze, and store in an airtight container at room temperature overnight.
Q: Can I use a different pan?
A: A round or loaf pan will work; adjust baking time as needed.
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