There are few fall recipes that will make your home smell as warm and welcoming as this one. It just screams ‘old fashioned’ and delicious. I’ve played with different variations of this cake for the last few years and have finally tweaked it to be my ultimate, go to fall cake recipe. It was good in its original form, but now, it’s just scrumptious!
- 6 apples (Whatever variety or combination you like best. I’ve used fuji, macintosh, golden delicious, etc)
- 1tbsp cinnamon
- 4 tbsp sugar
- 2 & 3/4c all purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tbsp cider spice
- 1/2c pumpkin puree
- 1/2c applesauce
- 1 & 1/2c sugar
- 1/4c fruit juice (orange, cranberry, apple, etc will all work well)
- 3 tsp vanilla
- 4 eggs
- Preheat oven to 350 degrees fahrenheit. Grease a bundt pan and set aside.
- Peel, core, and chop the apples. Toss with cinnamon and sugar mixture. Set aside.
- Stir flour, baking powder, salt, cinnamon, and cider spice together in a large bowl.
- In a separate bowl whisk together pumpkin puree, applesauce, juice, sugar, and vanilla.
- Add wet ingredients to dry ingredients and whisk until well combined.
- Beat in eggs one at a time and continue to whisk until fully combined.
- Pour half the batter into the greased bundt pan then pour half the apples over the batter.
- Pour the remaining batter over the apples, top with the other half of apples.
- Bake for 90 minutes or until toothpick comes out clean.
- Cool and then transfer to a cake plate. Enjoy as is or top with your favorite sugar glaze.