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Apple Pumpkin Bundt Cake

Apple pumpkin bundt cake with tender apple slices folded into spiced pumpkin batter. Bakes up golden with a ridged Bundt shape and a clean toothpick finish at 350°F.
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Prep Time 20 minutes
Cook Time 55 minutes
resting 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.33 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 tsp nutmeg
Wet ingredients
  • 1.5 cup sugar
  • 0.5 cup unsalted butter, softened
  • 2 eggs Use large eggs.
  • 1 cup pumpkin puree
Fruit
  • 2 firm apples, peeled and thinly sliced Slice thinly so they fold evenly through the batter.

Equipment

  • 1 Bundt pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and grease and flour a bundt pan, then set it aside for filling.
  2. Slice the firm apples thinly and keep them ready so you can fold them into the batter at the right time.
Mix the wet ingredients
  1. Cream the butter and sugar together until light and fluffy, about 2-3 minutes.
  2. Add the eggs one at a time, beating well after each addition, then mix in the pumpkin puree.
Combine the dry ingredients
  1. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
Assemble and bake
  1. Add the dry ingredients to the wet mixture and mix until well combined.
  2. Gently fold in the apple slices with a spatula so the batter stays airy and the fruit is evenly distributed.
  3. Bake for 55 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
Cool and turn out
  1. Cool in the pan for 20 minutes before turning out onto a wire rack to set the ridges.

Notes

To keep the apples tender (not gummy), slice them thinly and fold just until streaks disappear. Store covered at room temperature up to 2 days or refrigerate up to 5 days; rewarm slices for 10-15 minutes at 300°F if desired. Freezing is yes—wrap tightly and freeze up to 2 months. For a lighter option, you can replace half the sugar with light brown sugar and use unsweetened applesauce for 1/4 cup of the fat, but texture may be slightly softer.