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
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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:
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