Description
This Pumpkin Apple Bundt Cake combines the warm flavors of pumpkin and cinnamon with fresh apples for a moist and flavorful treat. Topped with rich dulce de leche or caramel sauce and crunchy chopped pecans, it makes a perfect dessert or festive snack for fall and holiday gatherings.
Ingredients
Scale
Cake Batter
- 2 eggs
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 4 cups apples, cored, peeled, and diced
Topping
- Dulce de leche sauce or caramel sauce (about 1/2 cup)
- 1/2 cup chopped pecans
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350 degrees Fahrenheit. Grease a bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Wet Ingredients: In a medium bowl, add the eggs and both white and brown sugars. Beat using an electric mixer until the mixture becomes light and creamy, approximately 4 minutes. Then, pour in the vegetable oil and vanilla extract, continuing to beat for an additional 2 minutes. Add the pumpkin puree and beat for 1 more minute until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cornstarch, salt, and cinnamon until evenly distributed.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing. Then fold in the diced apples carefully to evenly distribute them through the batter.
- Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the surface with a spatula. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool on a wire rack for about 40 minutes.
- Cool and Remove from Pan: After initial cooling, carefully invert the bundt pan onto a serving platter. Allow the cake to cool further until it is no longer warm to the touch.
- Add Toppings and Serve: Drizzle the top of the cooled cake with dulce de leche or caramel sauce, then sprinkle chopped pecans evenly over the top. Slice and enjoy your pumpkin apple bundt cake.
Notes
- Ensure the batter is not overmixed to keep the cake tender and moist.
- If you prefer, substitute apples with pears for a different fruity twist.
- Make sure the pumpkin puree is unsweetened and pure pumpkin for best flavor.
- To toast pecans, lightly dry roast in a skillet for 3-4 minutes to enhance their flavor.
- You can prepare the batter a day ahead and refrigerate it, then bake freshly for best results.
- Use a toothpick test to check doneness to avoid under- or over-baking.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
