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Saturday, October 9, 2010

Pumpkin Spice Bundt Cake with Apples and Walnuts


Oh, that poor, poor pumpkin sitting lonely on my kitchen counter. I purchased it nearly three weeks ago fully intending to create some kind of fall baked good masterpiece, but not finding any inspiration. We had finally finished the pan of oatmeal brownies, so I knew it was showtime.

I read a lot of recipes for pumpkin cakes. I liked this, but not that. I didn't like the idea of this, but thought that was pretty nice. So finally, I decided to strike out on my own. I've taken a basic pumpkin spice cake recipe and married it with the cranberry upside-down cake idea: caramelized apples and walnuts as a topping.

Pumpkin Spice Bundt Cake with Apples and Walnuts

Topping
2 medium apples, finely diced
3 tbsp chopped walnuts
1 tbsp butter, softened
1/4 cup granulated sugar
1 tsp cinnamon
1/2 tsp nutmeg

Cake
3 1/4 cups all purpose flour
1 tbsp baking powder
2 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp ground nutmeg
1/4 tsp salt
1 1/2 cup pumpkin puree
1/2 cup applesauce
1 1/2 cups granulated sugar
1/4 cup butter, softened
3 large egg whites
2 tsp vanilla extract

1. Preheat oven to 350 degrees. Grease bundt cake pan with one tablespoon of butter, more if necessary. In a small bowl, combine 1/4 cup sugar, cinnamon and nutmeg. Add apples and walnuts to the bottom of the pan, then top with sugar mixture. Set aside pan aside.

2. Combine first 6 ingredients of cake; side flour mixture aside. Combine pumpkin and applesauce in another bowl; set aside. Beat granulated sugar and butter in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and vanilla, beating well.

3. Add flour mixture to sugar mixture alternately with pumpkin mixture. Pour batter into bundt pan and bake for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes; remove from pan.

The Verdict: A little on the spicy side, but moist, springy and definitely a fantastic fall dessert. It's also a good breakfast. The spice was most apparent to Noyan; Amir and I had no problems and are eating cake without thinking twice.

The apples did stick in the pan, so I just scooped them out and placed them back on the cake. The apples are a nice addition, however, the cake would be just as good with a maple glaze or simply powdered sugar.

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