A delightful bundt cake combining the warm flavors of pumpkin and apple, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, clove, and ginger.
Sifting the dry ingredients can help avoid lumps.
In a large mixing bowl, cream the butter and sugar using an electric mixer until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps maintain the emulsion.
Mix in the vanilla extract, followed by the pumpkin puree.
Scrape down the sides of the bowl to ensure even mixing.
Fold in the diced apple and orange zest.
Coating the apple pieces in a bit of flour can prevent them from sinking.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Grease and flour a 9-inch bundt pan, then pour the batter evenly into the pan.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 55-60 minutes, or until a cake tester inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Cooling in the pan helps the cake set and reduces the chance of breaking.
Dust the cooled cake with confectioners' sugar before serving.
Use a fine sieve for an even dusting of sugar.
Slice and enjoy your delicious Spiced Pumpkin Apple Bundt Cake!
Serve with a dollop of whipped cream for extra indulgence.
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