Apple pumpkin bundt cake

• Vegetarian

• Produce

  • 4 cups Apples
  • 1 cup Pumpkin puree

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 tbsp Cinnamon
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 cup White sugar, regular

• Oils & Vinegars

  • 2/3 cup Vegetable oil

Found on juliasalbum.com

Ingredients

• 2 eggs
• 3/4 cup regular white sugar
• 1/2 cup brown sugar
• 2/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon cinnamon
• 4 cups apples, cored, peeled and diced

Directions

• Preheat oven to 350 degrees
• In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.
• Add oil and vanilla extract and beat for 1-2 minutes more to blend in the ingredients. Add pumpkin puree and continue beating for 1 more minute to combine.
• In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
• Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.
• Spray the bundt pan with baking spray. Carefully pour the batter into the bundt pan.
• Bake at 350 degrees for about 50 or 60 minutes or until a tooth pick inserted in the cake comes out clean. Let the cake cool on a wire rack for about 40 minutes. Invert the bundt pan onto the serving platter and let the cake to cool further.