It’s pretty hard to believe we’re reaching the end of November already…..isn’t it funny how the festive season seems to sneak up on us every single year and yet we still act surprised? Surely it can’t be just me??
This is one of the nicest bundt cakes I’ve ever tried and without a doubt, the most festive….just like this double apple bundt cake which is also adapted from a Dorie Greenspan recipe, it’s incredibly moist and keeps extremely well, meaning it’s a perfect cake to make around the Holiday season. Serve slices of this cake with a cup of coffee or tea and I guarantee your family and friends will beg you for the recipe!
This spiced pumpkin cake is packed full of fresh cranberries, apples & nuts and drizzled with a maple syrup icing…all the flavours of the season in a bundt cake!
ingredient list for this holiday bundt cake
You can now find pumpkin puree in many supermarkets in the UK around this time of year, but if you’re having difficulty finding any, check out my post on how to make pumpkin puree from scratch.
Fresh cranberries add a subtle tartness to baked goods – they will soften and burst as the cake bakes. You can use frozen cranberries – there’s no need to defrost before baking.
A little chopped apple adds texture and pairs perfectly with the cranberries.
Chopped nuts add crunch and texture to this soft pumpkin cake, but you can leave them out if you can’t eat/don’t like nuts. You could always substitute them for chocolate chips, raisins or dried cranberries.
Ground cinnamon, nutmeg and ginger add warmth and seasonal spice to this Bundt cake.
plain (all purpose) flour, baking powder and baking soda
If you need this cake to be dairy free, you can swap the butter for a flavourless vegetable oil.
Caster sugar and soft light brown sugar
Dorie uses a mixture of caster (super fine) sugar and soft light brown sugar in this bundt cake.
looking for more autumnal bakes?
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- 300g (2 cups) plain (all-purpose) flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda (bicarbonate of soda)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon ground ginger
- 1/4 teaspoon fine salt
- 150g (10 tablespoons or 1 1/4 sticks) softened butter
- 200g (1 cup) caster (super fine) sugar
- 100g (1/2 cup) (packed) light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 300g (1 1/4 cups) unsweetened pumpkin puree
- 1 large apple, peeled, cored and finely chopped
- 130g (1 cup) fresh or frozen (not defrosted) cranberries
- 110g (1 cup) pecans, coarsely chopped
- FOR THE MAPLE GLAZE (OPTIONAL)
- 50g (6 tablespoons) icing (confectioners') sugar
- 2-4 tablespoons pure maple syrup
- 1 tablespoon each of pumpkin seeds, dried cranberries and chopped pecans for sprinkling on the top of the cake, optional
- Preheat the oven to 180C/160Fan/350F. Butter a 9- to 10- inch (12 cup) Bundt pan, making sure you get into all the nooks and crannies. I often use cake release spray instead.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger and salt. Set aside.
- Using a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars together until light and fluffy, about 5 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and add the pumpkin and chopped apple. The mixture may look curdled but please don't worry.
- Fold in the the dry ingredients, mixing only until they are incorporated. With a rubber spatula, fold in the cranberries and pecans. Scrape the batter into the pan and smooth the top.
- Bake for 60 to 70 minutes, or until a skewer inserted into the center of the cake comes out clean. Transfer the cake to a wire rack and cool for about 10 minutes before unmolding, then leave to cool completely.
- If you're making the maple glaze, sift the 6 tablespoons icing sugar into a bowl and stir in 2 tablespoons maple syrup. Add more maple syrup little by little, until you have a thick but pourable icing that runs nicely off the tip of the spoon — you might need another 1/2 tablespoon of syrup to get the right consistency. Drizzle the icing over the cake and add the pumpkin seeds, dried cranberries and chopped pecans before the icing sets.
This cake is just as delicious dusted with sieved icing sugar instead of the maple glaze icing.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 45mgSodium: 258mgCarbohydrates: 21gFiber: 3gSugar: 15gProtein: 3g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.