Description
This Pumpkin Apple Bundt Cake is a moist and flavorful dessert perfect for fall, combining the rich taste of pumpkin puree with sweet diced apples. Topped with a luscious dulce de leche or caramel sauce and crunchy chopped pecans, it offers a delightful balance of textures and tastes that will impress at any gathering.
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, as desired
- Chopped pecans, as desired
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a bundt pan thoroughly and set it aside to ensure the batter doesn’t stick during baking.
- Mix Wet Ingredients: In a medium bowl, add eggs, white sugar, and brown sugar. Beat with an electric mixer for about 4 minutes until the mixture is light and creamy.
- Add Oil, Vanilla, and Pumpkin: Pour in the vegetable oil and vanilla extract, then continue beating for an additional 2 minutes. Add the pumpkin puree and beat for 1 more minute to combine all wet ingredients thoroughly.
- 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 Dry and Wet Ingredients: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Apples: Gently fold in the diced apples to distribute them evenly throughout the batter without breaking them down.
- Pour Batter Into Pan and Bake: Pour the batter into the prepared bundt pan, spreading evenly. 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. Once cool enough to handle, invert the bundt pan onto a serving platter to release the cake and allow it to cool further until no longer warm to the touch.
- Add Toppings and Serve: Drizzle dulce de leche sauce or caramel sauce over the top of the cake. Sprinkle chopped pecans generously on top for added texture and flavor. Slice and enjoy your delicious pumpkin apple bundt cake!
Notes
- For pronounced apple flavor and texture, peel and dice the apples before folding into the batter.
- Use firm apples like Granny Smith or Honeycrisp to prevent them from becoming mushy during baking.
- You can substitute the vegetable oil with melted coconut oil or light olive oil for a different flavor profile.
- Make sure not to overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Allow the cake to cool completely before adding the topping to prevent the sauce from melting and running off excessively.
- Store any leftovers covered at room temperature for up to 3 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
