Hi, this is Julia doing a guest post today here, on Oh Sweet Basil. It’s a holiday season, which means we are all pretty busy, getting ready for festivities, shopping, and, most importantly, cooking yummy food and baking special treats! There are so many enticing recipes out there, it’s overwhelming just to choose one. Well, my rule of thumb during this busy season is ALWAYS to make something simple, using seasonal ingredients, and something that produces a lot (but not too much ). This apple-pumpkin spice cake made in a bundt pan is a perfect choice! It’s an amazing cake: flavorful, moist, light and fluffy, not dense at all! It has a delicious texture of a carrot cake, and it’s everything you will want in a holiday cake!
Pumpkin alone does not rule this cake – as you can see, there are quite a few chopped apples in there too! This cake is so good on its own; it doesn’t need any icing, glaze, or caramel topping. I just sprinkled some powdered sugar on top to make it look pretty: this cake really holds its own without any extra sweetener on top!
I also like that it’s a healthier kind of a dessert, not loaded with fat: I am using Greek yogurt to replace half the amount of oil. Pumpkin and apples are full of anti-oxidants. The cake stores well at room temperature for 3 days covered loosely with foil or plastic wrap. It only gets better the next day! If you plan to store it longer, refrigerate it. It also freezes really well.
How Do You Keep a Bundt Pan From Sticking?
Use a non-stick pan— preferably one in good shape, scratches and dents may make the pan less “non-stick”.
Grease the pan thoroughly, Using non-stick vegetable spray or melted shortening — not butter; you may need to use a pastry brush to get into the intricate crevices of your bundt pan.
Grease the pan just prior to adding the batter, because greasing a non-stick Bundt pan too far ahead of time allows the oil to slide down the inside of the pan and pool in the bottom.
If you are still having trouble with sticking, don’t flour the pan; but do coat it.
Not only does flour sometimes provide a less-than-satisfactory non-stick experience, it also adds a dry layer of “gunk” to the cake’s surface.
Sprinkle either finely ground nut flour or granulated sugar into the greased pan before adding the batter.
And finally, loosen the edges of the cake when you remove it from the oven.
Let your cake rest for 5 minutes right side up, and then 5 minutes more upside down, before removing it from the pan.
It may drop right out, or you may need to give it a gentle nudge, with a few gentle side-to-side jiggles.
Can a Bundt Cake Be Baked in a Square Cake Pan?
Yes, but you will need to check a couple of things.
First, the size of the pan.
Most Bundt pans have a 12 cup capacity, so if you are going to bake a “bundt” cake in a regular pan, make sure it will hold up to 12 cups, or divide it into two pans.
Second, remember that a Bundt batter baked in a non-Bundt pan will require different baking times.
Bundt batter halved and baked in two cake or loaf pans will likely require less time, while Bundt batter baked in 13×9-inch pans may require more time, so be sure to stay close by and watch your cake so it doesn’t over bake.
More Delicious Bundt Cake Recipes
- Chocolate Zucchini Bundt Cake
- Lemon Bundt Cake
- Cinnamon Lemon Poppyseed Bundt Cake
- Pecan Apple Bundt Cake
- Brown Sugar Cinnamon Bundt Cake
- Mini Lemon Poppy Seed Bundt Cake
- Banana Pudding Bundt Cake
- Gingerbread Bundt Cake
- Cranberry Bundt Cake
Pumpkin Apple Spice Bundt Cake
Pumpkin Apple Spice Bundt Cake
- 2 eggs
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup Greek yogurt
- 1 tablespoon vanilla extract
- 1 cup 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
- 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, for a couple of minutes.
- Add oil, Greek yogurt, 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, cinnamon, ground ginger, nutmeg, and ground cloves.
- Add dry ingredients to wet ingredients and mix just until combined. Do not over mix.
- Fold in the apples (chopped).
- 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.
If you love pumpkin and apples, take a look at these recipes, too:
Pumpkin Roll White Chocolate Cake
Pumpkin Banana Bread with Apples
CONNECT WITH JULIA:
Just made this recipe in mini Bundt’s, and they were beautiful. Perfect Aussie Winter dessert! 🙂
Oh fun! I love that idea!
Shashi @ runninsrilankan
This bundt cake has all sorts of deliciousness going on – loving all the textures and flavors!!
Julia | JuliasAlbum.com
Thank you, Shashi! You’re so sweet, as always!
I love that you shook up apple spice cake with pumpkin,genius!
Julia | JuliasAlbum.com
Thank you, Gaby!
Julia, your cake looks wonderful. I will confess your recipe surprised me because it is not all written in lowercase as is typically the recipe style on this site. It gave me hope that recipes would start being written with the proper case. Maybe a small thing for most people but I have to admit it is annoying and if I opt to share the recipe with others I have to fix all the lowercase typing with the appropriate case.
I’m sorry your post isn’t an indicator that that has changed but your recipe sounds amazing and I can’t wait to try it!!
You might also mention to Carrian to check the link to the Aussie Bites. The link in her newsletter is not working and a search by site doesn’t seem to bring up the recipe or blog either. Thank you for a great new recipe!!
Hi Linda, there was an error that sent our a post in the newsletter that does not go live until next month. Not everyone received it, but unfortunately the internet has had a mind of it’s own and decided to publish posts that were not to go live yet. 🙂 As to the capitalization, unfortunately the recipe plugin automatically did that, but we have installed a new one that should slowly begin to take affect however some posts that will go live will still use the old one. I’m sorry that bothered you, but things will be changing thanks to our new plugin. 🙂