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Pumpkin Bundt Cake with Apple

Bundt Cake

Inspired by a traditional European brioche-like cake known as Gugelhupf, a bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive fluted doughnut shape. A Bundt pan generally has fluted or grooved sides, but its most defining design element is the central tube which leaves a cylindrical hole through the center of the cake. The design means that more of the mixture touches the surface of the pan than in a simple round pan, helping to provide faster and more even heat distribution during baking.

Bundt cakes can be made from many different recipes, their characterizing feature is their shape. In North America, they gained their popularity in the 1950s and 1960s after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminum.

RECIPE:  Pumpkin Bundt Cake with Apple

  • Prep Time:  20 minutes
  • Cook Time: 55  Minutes
  • Yield:  1 Bundt cake
  • Difficulty Level:  Intermediate

Moist, delicious and fluffy! This festive cake will make you feel right at home.

Ingredients

2 eggs

1/2 cup brown sugar

3/4 cup white sugar

1/2 cup unsweetened applesauce

1/2 cup Greek yogurt or sour cream

1 tablespoon vanilla

1 cup pure pumpkin puree

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

4 cups apples cored, peeled and diced

*Optional Powdered sugar to dust cake.

Instructions

1) Preheat oven to 350 degrees. Grease and flour Bundt cake pan, set aside.

2) In a medium bowl, sift the flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and ground cloves, set aside.

3) In a stand-up mixer beat eggs, white sugar and brown sugar until light in color and creamy, for a couple of minutes.

4) Add applesauce, Greek yogurt or sour cream, and vanilla extract and beat for 1-2 minutes until ingredients are incorporated.

5) Add pumpkin puree and continue beating for 1 more minute to combine.

6) Add reserved dry ingredients to wet ingredients and mix until just combined. It’s important not to not over mix the batter.

7) Fold in the prepared apples.

8) Gently pour the batter into the prepared bundt pan.

9) 9. Bake at 350 degrees for about 50 or 60 minutes or until a tooth pick inserted in the cake comes out clean.

10) Let the cake cool on a wire rack for about 40 minutes. Do not remove pan.

11) Invert the bundt pan onto a large plate or platter, allow cake to cool completely.

12) Optional: Gently Dust top with powdered sugar.

12 servings

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Nothing says Home like the smell of baking

Acknowledgement:  Home Baking Association
Cottage Core Home would like to thank and acknowledge The Home Baking Association (HBA) for being a valuable resource who supports home baking