Instructions
Step 1: Prep Work
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
Step 2: Dry Ingredients
In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a separate bowl, cream together softened butter and sugar until light and fluffy. An electric mixer works best, but you can also use a wooden spoon.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, mixing well after each. Stir in the vanilla.
Step 5: Pumpkin and Applesauce
Gradually add pumpkin puree and applesauce to the butter mixture, mixing until fully combined.
Step 6: Combine Wet and Dry
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
Step 7: Bake
Pour batter into the prepared pan, smoothing the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Unmold
Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. A knife around the edges helps with releasing.
Step 9: Make the Glaze
Whisk together powdered sugar, milk, and vanilla until smooth. Add more milk if needed to reach desired consistency.
Step 10: Glaze and Serve
Once cool, drizzle the glaze over the cake. Let it set before slicing and serving.
Variations
Feel free to customize your cake!
- Add chopped nuts (walnuts or pecans) for crunch.
- Try a cinnamon streusel topping for extra texture.
- Drizzle with caramel sauce instead of the glaze.
- Top with whipped cream or ice cream for a decadent treat.
Tips for Success
- Use a good quality bundt pan for even baking and easy release.
- Room temperature ingredients are key for optimal mixing and rising.
- Avoid overmixing the batter to prevent a tough texture.
- Let the cake cool completely before glazing.
Frequently Asked Questions (FAQs)
Q: Can I use fresh pumpkin?
A: Yes! Roast a small pumpkin, puree the flesh, and use one cup in the recipe.
Q: Can I freeze this cake?
A: Yes, for up to three months. Wrap tightly and freeze in an airtight container. Thaw overnight in the refrigerator.
Q: Can I make it ahead?
A: Absolutely! Bake, cool, and glaze a day in advance. Store in an airtight container.
Q: Can I use a different pan?
A: You can use a round or loaf pan, but adjust baking time accordingly.
Conclusion
This Apple Pumpkin Bundt Cake is a true fall masterpiece! Enjoy its moist texture, warm spices, and delightful flavor combination. It’s perfect for any occasion!
ADVERTISEMENT
