Baked cosiness – Spicy pumpkin bundt cake with apples

pumpkin bundt cake 1

 Every season has its cake (at least one!).

This one is packed with autumnal produce like pumpkin and apple … accompagnied by the warming spices cinnamon – apples are hard to imagine without – ginger and nutmeg. Can a cake be described as cosy? – If yes, than this cake IS cosiness.

pumpkin bundt cake 2

It’s an easy to mix up cake, not too sweet, moist, flavourful and colourful – just the right thing to nibble with a cup of tea or coffee in the afternoon. Enjoy it outside together with the last warming sunlight or inside on your couch cuddling up to your blanket – both will fit perfectly well.

pumpkin bundt cake 3

An additional boost of caramel-nutty flavour comes from the butter, that is browned before incorporated into the batter. Thanks to Eva for this inspiration! It lifts this cake – which may seem unimpressive at first sight –  up to new hights.

If you want this cake a bit more decadent, add some cream cheese frosting or sugar glaze or/and serve with some cinnamon flavoured whipped cream.

pumpkin bundt cake 4

Spicy pumpkin bundt cake with apples

300 g flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon salt, 250 g brown sugar, 4 eggs,150 g butter,  300 g pumpkin purée (about ½ hokkaido pumpkin), 2 tart apples

Brown butter. Use a small pot therefor, melt butter over medium heat. Leave on the stove until the butter has visibly darkened into a golden colour and it smells caramel-nutty. Set aside.
Wash pumpkin and remove bruises on the ouside, halfen and remove seeds with a spoon. Cut into big chunks. Cook pumpkin in a medium pot over low heat until soft (closed lid). Blend pumkin and measure 300 g.
Preheat oven to 180º C. Grease bundt cake tin with butter.
In a small bowl mix dry ingredients. In a medium bowl whisk together eggs and sugar until light. Add butter and pumpkin and combine. Add dry ingredients and combine well.
Now peel apples. Halfen, core and dice them. Finally fold them into the cake batter.
Pour batter into tin and bake for 45 minutes. Let cake fully cool out on a wire rack. Optionally add some cream cheese frosting or sugar icing.

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