There’s something especially cozy and right about a pumpkin and spice bundt cake in the autumn. This Pumpkin-Chocolate-Apple Butter Bundt Cake hits all those notes perfectly… and that took some effort on my part, as I actually had two fail-cakes in the process of developing this recipe.
This isn’t a heavily sweet cake. There is no dense glaze. This cake is really all about pumpkin and spice, with the chocolate and apple butter beautifully complementary.
This is the kind of cake that functions well for breakfast, brunch, or dessert.
Bready or Not Original: Pumpkin-Chocolate-Apple Butter Bundt Cake
This luscious cake is moistened by a combination of pumpkin puree and apple butter. It’s simple and perfect.
Equipment
- 10-cup bundt pan
Ingredients
- 3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder sifted
- 1 1/2 Tablespoons pumpkin spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups white sugar
- 3/4 cup unsalted butter softened
- 1/3 cup apple butter
- 3 large eggs room temperature
- 15 ounces pumpkin puree
- 1/2 cup half & half or milk
- confectioners’ sugar to dust top
Instructions
- Preheat oven at 350 degrees. Generously apply nonstick spray to a 10-cup bundt pan.
- Combine the flour, cocoa powder, pumpkin spice, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together sugar, butter, apple butter, and eggs until no eggy streaks remain. Add pumpkin puree and half & half. Fold in the dry ingredients, scraping bottom of bowl to incorporate everything.
- Pour batter into pan and smooth out the top. Bake for 50 to 60 minutes; the middle of the cake should pass the toothpick test.
- Let cool for 15 minutes. Carefully invert cake onto cooling rack to cool completely.
- Add sprinkling of confectioners’ sugar over the top. Slice and serve. Cake can also be sliced, wrapped, and frozen for later enjoyment.
