Description
This Pumpkin Apple Bundt Cake is a moist and flavorful dessert that combines the rich earthiness of pumpkin with the natural sweetness of diced apples. Enhanced with warm cinnamon and topped with luscious dulce de leche or caramel sauce and crunchy pecans, it makes a perfect treat for fall or any cozy occasion.
Ingredients
Scale
Cake
- 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 to prevent sticking and set it aside for later use.
- 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, which should take about 4 minutes.
- Add Oil and Vanilla: Pour in the vegetable oil and vanilla extract, then continue beating the mixture for an additional 2 minutes until well combined.
- Incorporate Pumpkin Puree: Add the pumpkin puree to the wet ingredients and beat for 1 more minute to ensure everything is evenly incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cornstarch, salt, and cinnamon.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can make the cake tough.
- Fold in Apples: Carefully fold the peeled, cored, and diced apples into the batter, distributing them evenly.
- Pour and Bake: Pour the prepared batter into the greased bundt pan, smoothing the top lightly. 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 allow it to cool in the pan on a wire rack for about 40 minutes. Then invert the cake onto a serving platter and let it cool further until it is no longer warm to the touch.
- Add Topping and Serve: Drizzle your choice of dulce de leche sauce or caramel sauce over the cooled bundt cake. Sprinkle chopped pecans generously on top. Slice and enjoy this flavorful, moist cake.
Notes
- Be careful not to overmix the batter once the flour is added to ensure a tender crumb.
- Using freshly peeled and diced apples adds freshness and texture to the cake; Granny Smith apples are a great choice for tartness.
- Vegetable oil keeps the cake moist; can substitute with canola oil if preferred.
- If dulce de leche or caramel sauce is not available, a simple glaze made from powdered sugar and milk can be used as a topping.
- Chilling the cake slightly before topping it can help the sauces stay on top instead of running off.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 220 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: 45 mg
