Pumpkin Apple Spice Bundt Cake
Servings 1 cake
- 2 eggs
- 3/4 cup regular 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.
Serving: 1g | Calories: 3365kcal | Carbohydrates: 508.2g | Protein: 51.6g | Cholesterol: 339.1mg | Fiber: 29.2g | Sugar: 281.1g