Apple Pumpkin Bundt Cake

11/17/2015 - 4:02:12 PM
November is halfway done, and as we’re finishing up on the apple harvest for this year apple cider, and fruit butter production is still in full swing. We have a couple of fun announcements for the month.

Apple Cider & Spices Giveaway!

If you haven’t already entered head on over and enter here for some fresh, sweet apple cider and mulling spices for all those holiday drinks. There are a couple of different ways to enter, so make sure to get as many in as you can/want for several entries. We will notify the winner by email.

Black Friday and Cyber Monday sales

For Black Friday shopping we are offering 10% off entire website, using a code (to be announced). This would be a great time to stock up on staples or things you’ve been wanting to try.

For Cyber Monday we’re offering free shipping on all orders, no exclusions, so if you miss the one sale, you’ll definitely still be able to save.

All things Fall…

Which of course would be a very moist apple and pumpkin bundt cake covered all over with a delicious butter and apple cider glaze. This recipe is one that is very highly rated by us and we enjoyed it immensely. We’re glad to be able to pass it on for your holidays, or everydays, coming right up.


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


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 toothpick 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 allow the cake to cool further.

Glaze Ingredients

Place one tea bag of spices in the 1/4 c hot cider, let it set for 5 min, and let it cool to room temperature before proceeding with glaze.

2 Tbsp. butter
2 Tbsp. heavy cream
4 Tbsp. apple cider, spiced
½ tsp. cinnamon
½ tsp. vanilla
2 pinches salt
1 cup powdered sugar

Melt butter and mix in heavy cream, apple cider, spices, salt and end by mixing in powdered sugar. Glaze over top cooled cake and serve plain or garnish with chopped pecans and cranberries.

A simple cake with endless possibility. 

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