Apple Pumpkin Bundt Cake
Ingredients:
2 large eggs, room temperature
¾ cup granulated sugar
½ cup packed brown sugar
⅔ cup vegetable oil
1 teaspoon pure vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon ground cinnamon
4 cups peeled, cored, and finely diced apples (about 3-4 medium apples)
Instructions:
-Start by preheating your oven to 350°F (175°C). Lightly grease a 10-cup bundt pan with baking spray or butter and a dusting of flour to prevent sticking.
-In a medium mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until the mixture is light and creamy—about 4-5 minutes. Gradually add the vegetable oil and vanilla extract, and continue mixing until fully incorporated. Next, add the pumpkin puree and mix until smooth and evenly combined.
-In a separate large bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Stir gently to ensure all the ingredients are well distributed.
-Gradually incorporate the dry mixture into the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix. Finally, fold in the diced apples, ensuring they are evenly distributed throughout the batter.
-Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Give the pan a light tap on the counter to remove any air bubbles.
-Place the bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Keep an eye on it towards the end to avoid over-baking.
-Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Gently run a knife around the edges to loosen, then carefully invert onto a wire rack. Let it cool completely before transferring to a serving platter.
-For an extra touch, drizzle with a simple vanilla glaze or dust lightly with powdered sugar before serving.
