Desserts et pâtisseries

Apricot Pumpkin Bundt Cake

Serves

Prep Time

15M

Cook Time

40M

TÉLÉCHARGER LA RECETTE

Végétarien

Pumpkin and apricot are a winning combination in this delicious cake recipe! Apricot Pumpkin Bundt Cake is warm, sweet, and has the perfect balance of fall flavors that welcome you into the season. You’ll love the pairing of fresh pumpkin with our sweet Apricot Fruit Spread and traditional fall spices. Not only is this a tasty recipe, but it makes a beautiful centerpiece on your holiday table—great for Thanksgiving or Halloween. This easy and scrumptious bundt cake recipe is sure to become a family tradition for the fall season, it’s a must try!

Ingredients

                      
                        Crofter's Organic Apricot Premium Fruit Spread 
                      
                      1/2 Cup

Whole Wheat Pastry Flour

2 1/2 Cup

Pumpkin Spice

1/2 Tbsp

Ground Cinnamon

1 Tbsp

Baking Soda

2 Tsp

Kosher Salt

1/2 Tsp

Pumpkin Puree

1 Cup

Coconut Sugar

1/2 Cup

Apple Sauce

1/2 Cup

Maple Syrup

1/4 Cup

Plain Greek Yogurt

1 Cup

Gros œufs

Extrait de vanille

1 c. à thé

Coconut Oil

1/2 Cup

Crofter's Organic Apricot Premium Fruit Spread

1 Tbsp

Powdered Sugar

1 Cup

Milk

2-3 Tbsp

Orange Food Coloring

2-3 Drops

Itinéraire

1. Preheat the oven to 350°F and lightly spray the bundt pan with non-stick spray. *Note: If you have 2 of the same bundt pans, double the recipe ingredients and bake at the same time. If you have 1 bundt pan, make recipe twice and bake individually. *

2. In a medium sized mixing bowl combine all the dry ingredients and whisk together until evenly combined. Set aside. In another medium sized mixing bowl, combine all the wet ingredients and whisk together until smooth. The mixture will be a little thick. Set aside.

3. Combine the dry ingredients with the wet ingredients and loosely bring together with a wooden spatula, careful not to over mix. Transfer the mixture to the prepared bundt pan and place in the oven to bake for 40-50 minutes. (Repeat steps 1-3 to make your second bundt cake.)

4. Once both of the bundt cakes are finished baking, allow to cool for 30 minutes before removing from the bundt pan. The fine detailed edges of the pan can cause the cake to stick when warm so be gentle and remove slowly!

5. When both cakes are out of the pans and cooled, cut off any excess cake on the bottom to create a flat even surface and then flip one cake upside down and
stack them on top of each other. Use some toothpicks to hold the cakes in place if you find they aren’t sitting straight.

6. Next, make the glaze for the cake. Mix together the Crofter’s Organic Premium Apricot Fruit Spread, powdered sugar, milk, and orange food coloring until smooth. Drizzle the cake with the glaze and allow it to set. Serve and enjoy!