Autumn Apple Pumpkin Bundt Cake
With three successful cookbooks in print, includingReal Sweet(HarperCollins),Marshmallow Madness!,andPure Vanilla(Quirk Books);Piece of Cake, an award-winning baking blog; numerous television and radio appearances; and recipes and expert baking tips featured in publications likeO Magazine,USA Weekend,Family Circle,Womans World, Fine Cooking, and more, Shauna is matching her skills and her passion to make baking accessible to everyone.
As a home baking expert, shes appeared on Food Network,Home and Family,Wake Up with Al,Ulive,Better TV,Good Day L.A.,WGN Chicago, and many more. Her baking-related videos for outlets such as CHOW.com, eHowFood, and Kin Eats have attracted more than 1 million YouTube views. She currently pops into more than 20 million homes each week as the host ofCooking LightonPortico TV.
Before pursuing a career in food, Shauna graduated with a degree in Journalism from Bradley University in Peoria, Illinois. After working as a television host and entertainment correspondent for the likes ofExtra, TV Guide Network, and Reelz Channel and interviewing countless celebrities on the red carpet and beyond, she followed her sweet tooth into the world of baking and desserts. Soon after, she launched her blog and became a recipe writer for a Michelin-starred chef, and continued on as a TV host for food-related segments.
When not writing, baking, or spending time with her husband and their little girl and baby boy, Shauna can be found hunting for great pastries and kitchen gadgetry, and running the hills of San Francisco. She covets bowls that nest, cookbooks old and new, hot coffee and cold cocktails, laughing so hard that no sound comes out, and singing loudly to classic rock.
Position an oven rack to the lower third of the oven and preheat it to 325°F. Generously spray a 10-inch Bundt pan with nonstick cooking spray.
To make the cake batter, in a medium bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg and ginger.
In a large bowl, whisk together the pumpkin, oil, organic brown sugar, buttermilk, eggs, and vanilla extract until smooth. Stir in the apple bits. Fold in the flour mixture until well-blended.
To make the streusel, in a medium bowl, whisk together the flour, organic turbinado, and salt. Add the butter bits and work into the flour until the streusel is nubbly in texture and holds together when you grab a small handful in your fist. Fold in the pecans.
To assemble the cake, Pour about a third of the batter into the prepared pan. Layer over half the streusel. Repeat the layering process one more time, and then finish it off with the final third of the batter.
Bake until the cake is begins to pull away from the sides and a toothpick inserted deeply in the center of the cake comes out clean, 80 to 90 minutes. (If at any point the cake comes too brown, cover with aluminum foil.) Let cool completely in the pan set on a wire rack. To serve, invert the cake onto a serving platter and dust with organic powdered sugar. Store at room temperature for up to 3 days.
- For the cake batter:
- 3 cups white whole wheat flour
- 2 1/2 tsp ground cinnamon
- 2 tsp baking soda
- 2 tsp fine sea salt
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground ginger
- 1 cup pure pumpkin puree
- 3/4 cup grapeseed, vegetable, or canola oi
- 1 1/2 cups Wholesome Organic Light Brown Sugar
- 1 cup well-shaken organic buttermilk
- 4 large cage-free, organic eggs
- 2 tsp pure vanilla extract
- 2 medium Honeycrisp apples, peeled, cored, and chopped into 1/4-inch pieces
- For the streusel:
- 1 cup white whole wheat flour (or all-purpose flour)
- 1/3 cup Wholesome Organic Turbinado Raw Cane Sugar
- 1/4 tspfine sea salt
- 6 tbsp unsalted butter, cold and cut into cubes
- 2/3 cup finely chopped pecans
- Wholesome Organic Powdered Sugar, for dusting