Apple Pumpkin Cinnamon Bundt Cake

Servings: 8 Total Time: 2 hrs 39 mins Difficulty: Intermediate
Print Recipe
Apple Pumpkin Cinnamon Bundt Cake

This cake is so easy to make and is incredibly soft and moist from the apples, pumpkin and oil.

Print Recipe

Apple Pumpkin Cinnamon Bundt Cake

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Cold Meat & Poulty Mixing
Difficulty: Intermediate Prep Time 2 hrs Rest Time 39 mins Total Time 2 hrs 39 mins
Cooking Temp: 179  C Servings: 8
Best Season: Suitable throughout the year

Description

Apple pumpkin cinnamon bundt cake topped with caramel and pecans. This cake is so easy to make and is incredibly soft and moist from the apples, pumpkin and oil.

Ingredients

Recipe:

Topping:

Method

  1. Preheat oven to 180C/350F.

  2. In a medium bowl, using an electric mixer, beat eggs and both sugars until light in colour and creamy, about 4-5 minutes.

  3. Add oil and vanilla and beat for 1-2 minutes more to blend ingredients.

  4. Add pumpkin puree and continue beating for 1 more minute.

  5. In a separate medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon.

  6. Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.

  7. Spray the bundt tin with baking spray.

  8. Carefully pour the batter into the bundt tin and softly smooth the surface.

  9. Bake in oven for about 50 to 60 minutes or until a toothpick inserted comes out clean. Let the cake cool for about 40 minutes, then invert on a serving plate and leave to cool completely.

  10. Slightly warm the caramel in the microwave so that it can easily be poured over the cake.

  11. Sprinkle with chopped pecans on top.

  12. Enjoy!