Pumpkin-Apple-Walnut Spiced Bundt Cake
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1 cup plus 2 tbs. oil (grapeseed or canola works best)
or 10 Tbs. butter, softened–or a blend of the two
1 cup sugar
1 cup fresh or canned pumpkin purée (Organic canned pumpkin from TJs)
(or sweet potato or butternut squash puree)
2 tsp vanilla extract
2 cups of diced Granny Smith or other apples
½ cup or more chopped walnuts or pecans
Powdered sugar to sift on top. You can make your own in a blender.
1. Mix dry ingredients in medium bowl and set aside.
2. Preheat oven to 350˚F.
3. In a large bowl, cream the oil and sugar until well blended and creamy. Beat in the eggs, one at a time, incorporating each completely. Add the pumpkin and blend well. Add vanilla and blend well. Stir dry ingredients into wet, a third at a time, stirring as little as possible to blend completely. Fold in the apple chunks and walnuts.
4. Spray Bundt pan generously with nonstick cooking spray. Spread batter evenly in pan. Bake for 45-50 minutes or until a toothpick comes out clean. The cake will be golden brown and the aroma in the kitchen will be good enough to sell a house! Remove from oven and let cool in the pan for five minutes. Check to see if you need to run a plastic knife along to break the edge away from the pan, but be careful not to damage the sides of the cake. Invert onto a plate, sift powdered sugar onto the cake while warm, so it will stick, and then allow to cool completely. You may want to sift more powdered sugar onto the cake before serving. This cake is not too sweet, and has a wonderful moist texture. It may taste better the second day if there is any left.