Friday, November 9, 2018

Rustic Apple Pumpkin Bundt Cake

Our family is definitely into Fall cakes, muffins, and breads. I roast our own homegrown pumpkins, puree the squash(yes, pumpkin is a squash) and freeze in 2 or 3 cup bags. Thaw out the pumpkin in a strainer and you have delicious fresh pumpkin for your recipes.  

Roasting pumpkins can be found in this post: Delicious Homemade Pumpkin Puree

Makings for your cake.

I use bagged apples for baking, these are Galas.

Rustic Apple Pumpkin Bundt Cake                         Oven 350 degrees
Serves 8-10                                                                45-50 min


2 cups of Flour (I use 1 cup of unbleached and 1 cup of whole wheat pastry flour)
1 tsp. baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp cardamom (optional)
½ tsp cloves
¼ tsp of ginger
10 Tbsp. of salted butter softened (1 ¼ sticks)
1 cup of sugar
3 large eggs
1 cup of pumpkin puree (canned or I use fresh baked pumpkin drained and pureed
2 tsp of vanilla extract
2 cups of diced apples (approximately 2 large or 3 medium) with peels.
1 cup of chopped pecans
1 cup of raisins

Preheat oven to 350 degrees

Measure dry ingredients into a sifter. (I sift twice since I use heavier flours.) Sift and put in a bowl. The green handled sifter is an antique---very useful. It has two lids so you can sift, flip and then sift again...VERY convenient and throughly mixes spices into the flour! It was my grandmother's. 

In mixer, cream softened butter and sugar until light and fluffy. Beat in 1 egg at a time, combining completely.

 Add the pumpkin and vanilla and blend well. Add flour 1/3 at a time until totally combined. 

Dough will be stiff, add chopped apples.

The apples will loosen up the dough. 

Dust your raisins with some of the sifted dry ingredients.

Fold in raisins and chopped nuts.

Generously spray or grease your Bundt pan. Spread batter evenly and bake for 45-50 min or until cake turns golden brown and tester comes clean. Remove and wait 5 mins. Run a knife carefully along the edge to make the cake easier to remove after the waiting time. 

Invert on a plate and sift powder sugar over---OR----

I make a simple syrup of 2 Tbsp of butter, 1/2 cup of chopped pecans, 1/4 tsp of cinnamon, 1/2 cup brown sugar.  Lightly brown nuts in butter in sauce pan, add brown sugar and stir until smooth. Add 2 Tbsp of water, cook on low to make a thick syrup. (I cook this until the syrup doesn't roll off the spoon quickly but in slow drops, and then pour over the warm cake slowly.)  

Enjoy! I’ve taken this cake to so many parties/meetings and it always disappears. No leftovers, sigh!

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  1. That looks so delicious! Thank you so much for sharing with us at the Happy Fall Party. Pinned.

    1. Thanks for the compliment, it really is excelent!

  2. Wow! that is an amazing cake. Pinned and shared!

    1. Thanks, Carol This IS one of our favorites, and for nut free, you can use coconut in the top glaze and in the cake body, I like un-sugared shaved coconut and the browning make it nummy on top!


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