The Pumpkin, Walnut, and Apple Bundt Cake has a taste that will surprise you with its delicacy, but also with the hint of freshness given by the apple pieces. Great for breakfast, but also for a tasty snack!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 10 people
- Cuisine: Italian
Ingredients
- 7 oz Cleaned pumpkin
- 1.75 oz Green apples
- 3.4 tbsp Water
- 2.8 oz Brown sugar
- 2 Eggs
- 1 packet Baking powder for cakes
- 5.3 oz All-purpose flour
- 1 pinch Fine salt
- 3.4 tbsp Vegetable oil
- 3.4 fl oz Milk
Preparation
Wash and clean the pumpkin and apples.
Peel both and cut them into small cubes.
In a pan, place 3.4 tbsp of water with a tablespoon of brown sugar, add the pumpkin and diced apples, and cook for about 20 minutes.
When the pumpkin is well cooked, mash it with a fork. The apple will be harder, but I wanted it to remain in pieces and not be reduced to a puree.
Separate the egg whites from the yolks, beat the egg whites with a mixer, adding a pinch of fine salt.
In a bowl, put the eggs with the sugar and beat well with a whisk.
Add the oil, milk, previously chopped walnuts, mashed pumpkin and apples, flour with baking powder and mix well.
Finally, add the beaten egg whites, being careful to mix gently.
Place the batter in a 9-inch diameter bundt pan, bake at 350°F for about 50 minutes.
Always do the toothpick test
Notes
With these proportions, the cake is not particularly sweet. If you prefer, you can add more sugar. The same goes for the apples; if you prefer, you can add a few more apple pieces, but not too many, or the cake will remain moister inside and the cooking times will increase.
If you liked the Pumpkin, Walnut, and Apple Bundt Cake, you can try the other apple desserts:
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