Description
This Pumpkin Apple Bundt Cake is a moist, flavorful dessert perfect for fall gatherings. It combines the richness of pumpkin puree with the sweetness of diced apples, cinnamon, and warm spices, baked to perfection in a bundt pan and topped with a luscious caramel or dulce de leche sauce and crunchy pecans.
Ingredients
Scale
Cake Ingredients
- 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
- Chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a bundt pan thoroughly and set it aside to prepare for the batter.
- Mix Wet Ingredients: In a medium bowl, add the eggs, white sugar, and brown sugar. Using an electric mixer, beat the mixture until it becomes light and creamy, approximately 4 minutes.
- Add Oil, Vanilla, and Pumpkin: Pour in the vegetable oil and vanilla extract, continuing to beat for another 2 minutes. Then add the pumpkin puree and beat for an additional minute to fully incorporate all wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cornstarch, salt, and cinnamon until evenly mixed.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to maintain a tender cake texture.
- Fold in Apples: Gently fold the diced apples into the batter to evenly distribute them throughout.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool on a wire rack for about 40 minutes. Then invert the bundt pan onto a serving platter and allow the cake to cool completely before adding toppings.
- Add Toppings and Serve: Once the cake is no longer warm to the touch, drizzle dulce de leche or caramel sauce over the top and sprinkle generously with chopped pecans. Slice and enjoy!
Notes
- Use fresh, crisp apples such as Granny Smith or Honeycrisp for the best texture and balance of tartness.
- Make sure not to overmix the batter once the dry ingredients are added to prevent a dense cake.
- You can substitute the pumpkin puree with canned pumpkin if fresh is unavailable.
- If you prefer a nut-free version, omit the pecans and consider adding a sprinkle of cinnamon sugar on top.
- The cake is best eaten within two days but can be stored covered at room temperature or refrigerated for longer freshness.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
