Thursday, September 15, 2016

#BundtBakers ~ Fall Fruits Bundt Cake


BundtBakers

Welcome to the September reveal day for Bundt Bakers! This month Andrea from Adventures in All Things Food invited us to bake up a "Healthy Cheat, Sneak or Substitute" recipe. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.


This cake was fantastic! I wasn't quite sure what to expect using three different fruit components and swapping out what was intended to be fresh fruit with another puree (in the form of apple butter in place of grated / diced apples), but I could not have been more happy with this cake. I have dubbed this pumpkin banana bread. It's very subtly sweet, lightly spiced, and I can taste a touch of banana and a touch of pumpkin. The texture is soft, moist, with a little bit of chew. It works perfectly as a breakfast cake, but just as well for dessert (especially if you added a touch of cinnamon kissed whipped cream)!

If you want to pack a whole bunch of fruit into your next cake, definitely give this one a try. The kitchen smelled just like fall to me.

If you don't have pumpkin pie spice blend - use: ½ tsp ground cinnamon, ½ tsp ground allspice, ½ tsp ground nutmeg, ½ tsp ground cloves


Check out all these Healthy Cheat, Sneaky, or Substitute bundts shared today!

Fall Fruits Bundt Cake adapted from Real Food Kitchen

Ingredients
3 cups all purpose flour
1 tsp baking soda
½ tsp salt
2 tsp cinnamon plus / pumpkin pie spice mix
2 cups sugar
1/2 cup vegetable oil
1 medium banana, mashed
2 eggs
2 TBS vanilla extract
3/4 cup apple butter or applesauce
1 15-oz can pumpkin puree

Directions
  1. Combine first 5 ingredients: set aside. 
  2. Combine oil, banana, eggs, vanilla, apple butter and pumpkin puree in a large bowl; mix well. Blend in dry ingredients until just combined (don't overmix).
  3. Spoon batter into a greased and floured 10” bundt pan.  Bake at 325 degrees for 1 ½ hours or until a wooden pick inserted in center comes out clean. 
  4. Allow cake to cool completely before inverting onto a serving platter. 


8 comments:

  1. That is one delicious sounding cake there Rebekah.

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  2. Apple sauce, Pumpkin spice - so much like a fall slice of cake. Yumm

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  3. When should you add the fruits? The pumpkin, banana and apple butter? You don't specify, but I would presume before the dry ingredients.

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    1. Thanks for catching that! Fixed the instructions - all the fruits get mixed into the wet ingredients before the dry is blended in. :)

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  4. Yes, yes, yes! Everything about this cake sounds delicious…and I really am jealous of the Bundt pan you used! Gorgeous!

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    1. Thank you Colleen! I love that one. Though, heck, I love all the bundt pans. :)

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  5. A perfect cake for breakfast this time of year!

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