Apple Pumpkin Bundt Cake Recipe

Table of Contents

Ingredients:

For the Cake:

2 ½ cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup pumpkin puree (canned or homemade)
1 large apple, peeled and grated (Granny Smith or Honeycrisp work well)
½ cup whole milk

For the Glaze:

1 cup powdered sugar
2 tbsp apple cider (or milk)
½ tsp ground cinnamon

Instructions:

1. Preheat the oven and prepare the bundt pan

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking. You can use non-stick spray or butter and then dust it lightly with flour to ensure an easy release.

2. Prepare the dry ingredients

In a medium-sized bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. These spices create a warm, cozy flavor that blends perfectly with the apple and pumpkin, infusing the cake with autumnal vibes.

3. Cream the butter and sugar

In a large mixing bowl or using a stand mixer with a paddle attachment, cream together the softened butter and granulated sugar on medium speed until light and fluffy, which should take about 3 to 5 minutes. The mixture should be pale and smooth, as this step ensures a tender crumb in your final cake.

4. Add the eggs and vanilla

Once your butter-sugar mixture is fluffy, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well combined. Next, add the vanilla extract and mix until fully incorporated.

5. Mix in the pumpkin puree

Now it’s time to add the pumpkin puree to the mixture. Blend on low speed until just combined. The pumpkin adds moisture to the cake and enhances its soft texture while giving it that rich fall flavor.

6. Incorporate the dry ingredients and milk

Gradually add the dry ingredient mixture to the wet ingredients in 3 parts, alternating with the milk. Start and end with the flour mixture, and mix just until everything is combined. Be careful not to over-mix, as this can cause the cake to become dense.

7. Fold in the grated apple

Using a spatula, gently fold the grated apple into the batter. The apple will add a natural sweetness and bits of juicy texture that contrast nicely with the pumpkin and spices. Try not to over-stir, as you want the apple pieces to be evenly distributed but still maintain their texture.

8. Bake the cake

Pour the batter evenly into the prepared bundt pan. Use a spatula to smooth out the top, making sure the batter is distributed evenly. Place the pan in the preheated oven and bake for 50 to 60 minutes. You’ll know the cake is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs clinging to it.

9. Cool the cake

Once baked, remove the cake from the oven and let it cool in the bundt pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely. Letting it cool in the pan initially helps the cake set, and transferring it to a rack allows it to cool evenly.

Preparing the Cinnamon Apple Cider Glaze:

1. Mix the glaze

In a small bowl, whisk together the powdered sugar, apple cider (or milk if you prefer a milder flavor), and ground cinnamon. The glaze should be smooth and pourable. If it’s too thick, you can add an additional teaspoon of liquid at a time until you reach the desired consistency.

2. Drizzle the glaze

Once the bundt cake has completely cooled, drizzle the glaze over the top. You can use a spoon or a piping bag for more precision. The glaze will add a sweet, cinnamon-flavored finish that complements the cake’s fall flavors.

Serving Suggestions:

The Apple Pumpkin Bundt Cake pairs wonderfully with a cup of hot coffee, spiced tea, or even warm apple cider. For an extra indulgent touch, you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It’s the perfect dessert for a cozy fall evening or as a centerpiece for your Thanksgiving or Halloween gatherings.

Storage and Make-Ahead Tips:

Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you’re keeping it longer, store it in the refrigerator for up to a week.
Freezing: This cake also freezes well. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. To serve, thaw the cake at room temperature, then glaze it just before serving.

Recipe Variations:

Nuts or Raisins: Add ½ cup of chopped walnuts, pecans, or golden raisins to the batter for extra texture and flavor.
Spiced Glaze: For a richer topping, you can make a caramel or brown butter glaze instead of the apple cider one.

This Apple Pumpkin Bundt Cake is a delicious fusion of fall’s favorite flavors, offering the perfect balance of moistness, sweetness, and spice in every bite!