Thursday, September 29, 2022

Rustic Apple Pumpkin Bundt Cake


 AD-Free Blog

This is by Far the most SCRUMPTIOUS Fall dessert I have ever made!

oldnewgreenredo

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

oldnewgreenredo

Makings for your cake.

oldnewgreenredo

I use bagged apples for baking, these are Galas.

oldnewgreenredo

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

Ingredients:

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. 


oldnewgreenredo

Dough will be stiff, add chopped apples.

oldnewgreenredo

The apples will loosen up the dough. 




oldnewgreenredo

Dust your raisins with some of the sifted dry ingredients.

oldnewgreenredo


Fold in raisins and chopped nuts=(or substitute something else)

oldnewgreenredo

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----do NUTS as shown.

oldnewgreenredo
Nut Syrup:
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.)  


oldnewgreenredo

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

If You enjoyed this post please FOLLOW IT in the upper right hand corner, to get just one email of each AD-Free post.

All the opinions and photographs in this blog are my own, unless otherwise designated. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.


Thanks ALWAYS for visiting!

I will try and respond to every comment and answer every question.



13 comments:

  1. That looks absolutely scrumptious!

    ReplyDelete
    Replies
    1. It really is, I've made it as loaves also...just as nummy!

      Delete
  2. p.s. the comment a few moments ago was mine, but I don't think I was signed in :0

    ReplyDelete
    Replies
    1. Oops, hugs, thanks for stopping by!

      Delete
    2. Hi, Lulu---hope you enjoy, your biscuits. Aye, your comment showed up in my blogger log...but not here---so wierd. Thanks for visiting! Sandi

      Delete
  3. Sandi,
    Thanks so much for your recent visits and kind words!! Next to Christmas, Fall is one of my favorite Seasons to decorate for!! I love the colors of Fall...So rich and cozy! This looks so good!! Stay safe, healthy and happy!
    Hugs,
    Deb

    ReplyDelete
    Replies
    1. Thanks, Debbie for stopping by. Me too, I think my decorating is going to be late---garden and construction disasters are chewing up days and a Grand's birthday---and of course the dolls want their stuff done too...LOL.

      Delete
  4. Just pinned - this looks AMAZING Sandi! We're always looking for something sweet but not too indugent on the weekends and this looks like the perfect solution. I can't wait to try this recipe. Hope your fall season is filled with all good things, CoCo

    ReplyDelete
    Replies
    1. It is Totally NUMMY!! Thanks for stopping by, CoCo!

      Delete
  5. Sandi, what a beautiful cake. I think I will give it a try although canned pumpkin probably won't be as good..Happy Tuesday..xxoJudy

    ReplyDelete
    Replies
    1. It definitely is nummy, I'm tempted to make a bunch of mini bundts and the freeze them when we are craving something sweet! Thanks for stopping by! Sandi

      Delete

Thank you for any and all comments. I will be happy to answer any questions or comments in replies or email! HUGS!