Pumpkin Spice Bundt Cake Recipe
Learn how to make a delicious pumpkin spice bundt cake made with pumpkin puree and with a cranberry-apple filling.
Ingredients:
1 Large Granny Smith Apple, Peeled & Diced (About 1 Cup)
¾ Cup Chopped Pecans (84g)
½ Cup Chopped Dried Cranberries (60g)
½ Cup Packed Light Brown Sugar (96g)
2 Tablespoon Melted Butter (30ml)
3 Tablespoons All Purpose Flour (22.5g)
3 Cups All Purpose Flour (360g)
2 Teaspoons Baking Powder (10g)
2 Teaspoons Pumpkin Pie Spice (3.4g)
½ Teaspoon Baking Soda (2.5g)
1 Cup Butter, Softened (224g)
1 ½ Cups Sugar (288g)
4 Eggs
1 Tablespoon Vanilla Extract (15ml)
15 oz. Pumpkin Puree (425g)
Directions:
In a small bowl, stir together the apples, pecans, cranberries, brown sugar, melted butter, and 3 tablespoons of flour, until well combined. Set aside.
In another bowl, whisk together the flour, baking powder, pumpkin pie spice, and baking soda. Set aside. In a large mixing bowl, beat the butter and sugar until creamy. Add the eggs one at a time, mixing just until combined. Add the vanilla and pumpkin and mix just until well combined. Add the flour mixture in two additions.
Prepare a 10 inch bundt cake pan with butter and dust with flour. Spoon half of the batter into the pan. Spoon the cranberry-apple mixture into the batter. Spoon the remainder of the batter into the pan covering the apple mixture completely. Smooth out top. Bake in a preheated oven at 325F for about 1 hour 10 minutes, or until a long pick inserted in the center of the cake comes out clean. Let cool in pan for about 15 minutes, then remove from pan to a wire rack and cool completely.
