Apple Pumpkin Bundt Cake

Ingredients

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Brown sugar

  ¾ cup unpacked or 109g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ cup or 112g

• Vanilla extract

  1 tsp or 4g

• Pumpkin

  Canned, without salt

  1 cup or 245g

• Wheat flour

  Whole-grain

  2 cup or 240g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Salt

  Table

  ¼ tsp or 2g

• Pumpkin pie spice

  Spices

  1 tbsp or 6g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Apples

  With skin

  3 small or 447g

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.
3. 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.
4. In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
5. Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.
6. Spray the bundt pan with baking spray. Carefully pour the batter into the bundt pan.
7. Bake in the preheated oven at 350 degrees Fahrenheit 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.
8. Recipe by: Julia (source: https://juliasalbum.com/apple-pumpkin-bundt-cake/)

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