Saturday, October 10, 2015

Apple Pumpkin Bundt Cake

I bought a new petite bundt cake pan and tried this recipe out using it.  I took these to a Ladies' Bible Study last week and everyone liked them.  See cooking time for this pan, below.


Apple Pumpkin Bundt Cake
http://www.juliasalbum.com

2 eggs
3/4 cup regular white sugar
1/2 cup brown sugar
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup pumpkin puree
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon cinnamon
4 cups apples, cored, peeled and diced
Caramel sauce for drizzling
Walnuts, if desired for sprinkling over top


Preheat oven to 350 degrees
In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.

Add oil and vanilla extract and beat for 1-2 minutes more to blend in the ingredients. Add pumpkin puree and continue beating for 1 more minute to combine.

In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.

Spray the bundt pan with baking spray. Carefully pour the batter into the bundt pan.

Bake at 350 degrees for about 50 or 60 minutes or until a tooth pick inserted in the cake comes out clean. Let the cake cool on a wire rack for about 40 minutes. Invert the bundt pan onto the serving platter and let the cake to cool further.

For mini petite bundt pan.  Bake for 15-20 minutes at 325 degrees.

Drizzle with caramel sauce and nuts if desired

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