Pumpkin Apple Cake
This past weekend, I continued to try out autumn dessert recipes as I finalized the Thanksgiving dessert menu. I had my eye on a pumpkin apple spiced bunt cake recipe from the Streaming Gourmet. With the arrival of my Nordic Ware bundt pans, I finally had a chance to try it out.
I chose to use a Nordic Ware Star Bundt Pan to make this bundt. I should have just used a regular bundt pan though because the recipe makes a much smaller bundt, and only filled half the pan, so the shape didn't completely come out.
I have to confess, I wasn't too fond of this cake. I don't know exactly what it is. It was moist. It had apple flavors and pumpkin flavors. But something about it just didn't appeal to me personally. So it won't be making my Thanksgiving menu, but it was fun making it.
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
10 Tbsp butter, softened
1 cup sugar
1 cup canned pumpkin purée
2 tsp vanilla extract
2 cups of diced Granny Smith apples
Powdered sugar to sift on top
1. Mix dry ingredients in medium bowl and set aside.
2. Preheat oven to 350?F.
3. In a large bowl, cream the butter and sugar until well blended.
Beat in the eggs, one at a time, incorporating each completely. Add the
pumpkin and blend well. Add vanilla and blend well. Stir dry
ingredients into wet, a third at a time, stirring as little as possible
to blend completely. Fold in the apple chunks.
4. Spray Bundt pan generously with nonstick cooking spray. Spread
batter evenly in pan. Bake for 45-50 minutes. Removed from oven and
let cool in the pan for five minutes. Invert onto a plate and allow to
cool completely. Sift powdered sugar onto the cake and serve.