Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
Step 2: Combine 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 a separate bowl, cream together softened butter and sugar until light and fluffy. An electric mixer works best, but a wooden spoon will do!
Step 4: Add Eggs and Vanilla
Beat in eggs one at a time, then stir in the vanilla extract.
Step 5: Add 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 the Cake
Pour batter into the prepared bundt 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 the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. A knife around the edges helps with releasing.
Step 9: Make the Glaze
Whisk together powdered sugar, milk, and vanilla until smooth and pourable. Add more milk if needed to adjust consistency.
Step 10: Glaze and Serve
Once cooled, drizzle the glaze over the cake. Let it set before slicing and serving.
Variations
Want to switch things up? Try these:
- Add chopped nuts (walnuts or pecans) for crunch.
- Sprinkle with a cinnamon streusel topping before baking.
- Drizzle with caramel sauce instead of the glaze.
- Top with whipped cream or ice cream for an extra indulgence!
Tips for Success
- Use a good quality bundt pan for even baking and easy release.
- Room temperature ingredients are key for optimal mixing and rising.
- Don’t overmix the batter – it can make the cake tough.
- Let the cake cool completely before glazing.
Frequently Asked Questions
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 this cake?
A: Yes, for up to 3 months. Wrap tightly and freeze in an airtight container. 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. The flavors will deepen!
Q: Can I use a different pan?
A: A round or loaf pan will work, but adjust baking time as needed.
Enjoy!
This Apple Pumpkin Bundt Cake is a delicious fall treat your family and friends will adore. Happy baking!
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