This pumpkin dessert was liked a little more by my family compared to the previous scones or cupcakes/muffins. Thank god because I didn't want to finish the entire bundt myself, even though I halved the recipe (which is why it looks a little funny and short). I really liked the texture of the cake and was glad I omitted the apples. As nice as apples in desserts sound, I find that they add sogginess, which eventually leads to questions like 'eww, why is this cake raw?' and me replying, 'it's not raw, it's apples'. Since there was already so much pumpkin puree in this, I decided that any more moisture would scare my family away. I also used dried instead of fresh cranberries to keep the wetness down. Overall, I really enjoyed this cake, which would have surprised me a year ago when I wasn't exactly open to the idea of pumpkin in desserts... I blame the pumpkin pie!
Thanks to Britin of The Nitty Britty for choosing this recipe!
looks super moist even w/o apples. good call.
ReplyDeleteOh, I blame pumpkin pie for many things - mainly the change in my waist size.
ReplyDeleteYour bundt looks delicious!
You make a good point about apples in a cake. Seems like you didn't need them anyway. Looking forward to baking this myself.
ReplyDeleteIt looks great! I can't wait to make it again. Glad your family liked this one a little more than other pumpkin things.
ReplyDeleteI find that with apples too, although sometimes they just work..depending on the dessert! Love the color of this--so rich looking!
ReplyDeletelol I always wondered if you could make half a bunt cake... love the idea of it hehe
ReplyDeleteLook at that beautiful slice! That's for me right? Because I am taking it!
ReplyDeleteLooks great! I've found if you macerate the apples a bit and leave the liquid behind it helps keep the cake from getting gummy.
ReplyDeleteBeautiful cake.
ReplyDeleteI made the cookies for this week.
It certainly looks like it suffered no ill effects without apples! I chopped mine so small with my Chop Wizard that I can't really even tell they are there.
ReplyDeleteI'm surprised I like pumpkin things as much as I do, too!
Good call on omitting the apples - when I made this I found the texture of them super weird. Apart from that I really enjoyed it.
ReplyDeleteHey Steph, how are you? I hope school is good also. You keep baking and feeding your family, they either eat little bits or hate you for the weight gain. I like pumpkin, not love, like. But every once in a while a dessert comes along that has pumpkin and I could eat the whole thing. Add whipped cream or cream cheese and ooohhh! I plan to make a pumpkin cake soon also.
ReplyDeleteAnd thanks about the lemon cream cheese, it was my favorite part. Did you like my costume?
Your cake looks delicious! I haven't read the recipe...didn't know it had pumpkin in it. I made the other cake, the chestnut one and it was good.
ReplyDeleteWasn't it delicious? I made it too, but for next week. I really liked it, so tender and tasty. Glad it was enjoyed.
ReplyDeleteI love pumpkin desserts, but I hate pumpkin pie! Blech! It looks like a fantastic bundt, and I'm really excited to make this one! I'm glad your family enjoyed it.
ReplyDeleteI just made this one tonight, and didn't taste it yet.
ReplyDeleteI am going to make the maple glaze to go with it... hopefully it'll turn out as nice as yours!
Always love that simplicity you've give your pics!
Mine was really really moist, I should have baked it longer, it stuck to the pan - yours looks fabulous!
ReplyDeleteI have got to try this afer seeing it everywhere. Yours looks so delicious as well!!
ReplyDeletethis looks great!! if you miss the apples, you can always sautee some in sugar cinnamon-y goodness and throw em on top. or on the side :)
ReplyDeletegreat, now i'm hungry!
There is no funny and short in my book- only cute! And of course, delicious, which that cake is :)
ReplyDeleteLokks moist and yummy!
ReplyDeleteIt certainly looks delicious!
ReplyDeletePS: Maybe it's camera tricks, because my crimped edges aren't good at all. I always wish they were better, but they say we're our own worst critics! ;D
Love the way this cake looks and now you have me tempted to omit the apples, too. Might just cut them very small. I love everything pumpkin, so I have high hopes for this recipe - will make it on Saturday. I've found that half a bundt recipe fits well into a loaf pan.
ReplyDeleteTo answer the question you left on my blog about the gingerbread: when you mix the other things into the crumble, the batter just comes together. I usually just stir a bit until it looks evenly mixed. Let me know when you try it!
How exciting that your baking comfort zone is growning.
ReplyDeleteThe cake does look delish! It's interesting seeing everyone's variations... seems like this is a good recipe to personalize.
Nice job!
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ReplyDeletelooks so good - sorry you omitted the baked apples - my favorite part! I don't mind the texture :)
ReplyDeletetesting 2
ReplyDeleteSuch a gorgeous color!
ReplyDeleteMm mm I love pumpkin cake. Looks good!
ReplyDeleteLol I love your posts and the way you describe your experiences with baked goods. Reading about how you explain that sogginess is from apples made me laugh. I agree with you mostly on that one - I'm wary of fruit in general in baking. But apples seem to be good most of the time. It's the berries that are more evil.
ReplyDeletelooks good!
ReplyDeleteLemme guess? You don't like pumpkin pie? :)
ReplyDelete~ingrid
that looks fantastic. Cannot wait to make this tomorrow.
ReplyDeleteThe cake looks delicious! I am so with you on the apple point, I LOVE apples, but in cakes, I tend to move away from them!
ReplyDeleteBundts are always lovely, and this one in no exception!
ReplyDeleteThere's an award on my blog for you! =)
ReplyDeleteLooks fantastic! I haven't made this one yet, but you're making me want to tackle it soon.
ReplyDeleteOOooo Steph. I want a piece. I just made donuts for my daughter's school and cookies for my husband's work, and I still want a piece of this cake!
ReplyDelete