1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup unsalted butter, softened
3 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups peeled and chopped apples (such as Granny Smith)
1/2 cup chopped walnuts (optional)
For the glaze: 1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
I’m telling you, the spice is what makes this dish special.
Directions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large mixing bowl, cream together the granulated sugar, brown sugar, and butter until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the pumpkin puree and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped apples and walnuts, if using.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.
Variations & Tips
For a spicier kick, consider adding a pinch of cayenne pepper to the dry ingredients. If you prefer a nut-free version, simply omit the walnuts. You can also experiment with different types of apples for varying levels of sweetness and tartness. For a more decadent glaze, substitute the milk with apple cider or maple syrup. To make this cake gluten-free, use a 1:1 gluten-free flour blend in place of the all-purpose flour.
