Bready or Not: Pumpkin-Applesauce Bundt Cake
Brace yourself for something awesome.
This bundt cake is probably one of the best things I've made in months. Oh, I shall list the reasons:
- It's a bundt cake, so super-easy to make.
- It has all the tender texture of a pound cake.
- It tastes like a pumpkin pie.
- It's pretty darn healthy, with a can of pumpkin, applesauce, and a wheat flour blend.
- Slice it, freeze it, then bring it out for breakfast. Heat a slice in the microwave at about 30 seconds on both sides. Tastes hot and fresh!
The original version, linked to below, is also totally gluten-free and uses rice flour. I read through the comments to adapt my own recipe using white and wheat flour, and I added a lot more spices because several other testers described it as bland. My version definitely was not that, so I must have done something right!
This is, without question, a recipe I will make again.
Pumpkin-Applesauce Bundt Cake
Modified from original version by allergygrl on Food.com.
Ingredients:
2 cups sugar
1 15-ounce can of pumpkin puree
1 cup applesauce
1/2 cup canola oil
4 eggs, room temperature
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 heaping teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1) Preheat oven to 350°F. Grease and flour the bundt pan.
2)Beat eggs till fluffy in a large bowl. Blend in sugar, pumpkin, applesauce and oil by hand or with a mixer on low just until combined. Don't over mix!
3) Add all dry ingredients, one at a time, blending together.
4) Pour batter into the bundt pan and bake for 50-60 minutes. Check with a toothpick/fork to make sure it's done .
5) Let sit in pan for hour and a half, on rack, to cool. Invert onto a serving dish or cake dome and keep at room temperature. If desired, sprinkle with confectioner's sugar for serving presentation.
OM NOM NOM!
This bundt cake is probably one of the best things I've made in months. Oh, I shall list the reasons:
- It's a bundt cake, so super-easy to make.
- It has all the tender texture of a pound cake.
- It tastes like a pumpkin pie.
- It's pretty darn healthy, with a can of pumpkin, applesauce, and a wheat flour blend.
- Slice it, freeze it, then bring it out for breakfast. Heat a slice in the microwave at about 30 seconds on both sides. Tastes hot and fresh!
The original version, linked to below, is also totally gluten-free and uses rice flour. I read through the comments to adapt my own recipe using white and wheat flour, and I added a lot more spices because several other testers described it as bland. My version definitely was not that, so I must have done something right!
This is, without question, a recipe I will make again.
Pumpkin-Applesauce Bundt Cake
Modified from original version by allergygrl on Food.com.
Ingredients:
2 cups sugar
1 15-ounce can of pumpkin puree
1 cup applesauce
1/2 cup canola oil
4 eggs, room temperature
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 heaping teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1) Preheat oven to 350°F. Grease and flour the bundt pan.
2)Beat eggs till fluffy in a large bowl. Blend in sugar, pumpkin, applesauce and oil by hand or with a mixer on low just until combined. Don't over mix!
3) Add all dry ingredients, one at a time, blending together.
4) Pour batter into the bundt pan and bake for 50-60 minutes. Check with a toothpick/fork to make sure it's done .
5) Let sit in pan for hour and a half, on rack, to cool. Invert onto a serving dish or cake dome and keep at room temperature. If desired, sprinkle with confectioner's sugar for serving presentation.
OM NOM NOM!