Bready or Not: Pumpkin-Applesauce Bundt Cake

Brace yourself for something awesome.



This bundt cake is probably one of the best things I've made in months. Oh, I shall list the reasons:

- It's a bundt cake, so super-easy to make.
- It has all the tender texture of a pound cake.
- It tastes like a pumpkin pie.
- It's pretty darn healthy, with a can of pumpkin, applesauce, and a wheat flour blend.
- Slice it, freeze it, then bring it out for breakfast. Heat a slice in the microwave at about 30 seconds on both sides. Tastes hot and fresh!

The original version, linked to below, is also totally gluten-free and uses rice flour. I read through the comments to adapt my own recipe using white and wheat flour, and I added a lot more spices because several other testers described it as bland. My version definitely was not that, so I must have done something right!

This is, without question, a recipe I will make again.



Pumpkin-Applesauce Bundt Cake
Modified from original version by allergygrl on Food.com.

Ingredients:
2 cups sugar
1 15-ounce can of pumpkin puree
1 cup applesauce
1/2 cup canola oil
4 eggs, room temperature
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 heaping teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves

1) Preheat oven to 350°F. Grease and flour the bundt pan.

2)Beat eggs till fluffy in a large bowl. Blend in sugar, pumpkin, applesauce and oil by hand or with a mixer on low just until combined. Don't over mix!

3) Add all dry ingredients, one at a time, blending together.

4) Pour batter into the bundt pan and bake for 50-60 minutes. Check with a toothpick/fork to make sure it's done .

5) Let sit in pan for hour and a half, on rack, to cool. Invert onto a serving dish or cake dome and keep at room temperature. If desired, sprinkle with confectioner's sugar for serving presentation.



OM NOM NOM!