This cake is rich in autumnal flavors, thanks to two classics of the season. Fresh apples and pumpkin purée marry perfectly with a combination of spices for a bundt cake that's sure to please. Serve with coffee, tea or hot apple cider to warm up on a crisp fall day.
Choose Granny Smith apples if you'd like them to hold their shape in the cake; opt instead for Yellow Delicious if you'd like a milder apple flavor that melts more readily into the cake. Either way, the bundt will be delicious!
Apple Pumpkin Bundt Cake
10
15 minutes
1 hour 15 minutes
1 hour 30 minutes
1 tablespoon melted butter
4 apples, peeled and cut into 2-inch cubes
1 1/4 cups light brown sugar
2/3 cups butter
2 eggs
1 teaspoon vanilla
1 cup pumpkin purée
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup pecans, roughly chopped
Preheat the oven to 350 degrees.
Heat the butter in a pan over medium-high heat. Add the apples in an even layer and cook, stirring occasionally, until caramelized on all sides. Set aside to cool.
Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and pumpkin, and beat well to combine.
Sift the flour, baking powder, baking soda, spices and salt together. Fold the dry ingredients into the wet with a rubber spatula until just combined, then fold in the cooled apples and the pecans.
Pour the batter into a greased bundt pan. Bake for 1 hour, or until a cake tester comes out clean with just a few crumbs attached. Allow to cool for 15 minutes, then invert on a wire rack to cool completely.