For the Glaze (optional but heavenly):
- 1 cup powdered sugar
- 2 tbsp maple syrup or milk
- ½ tsp vanilla extract
- A sprinkle of chopped pecans for garnish
Instructions
1️⃣ Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan (or use baking spray with flour).
2️⃣ Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and all spices.
3️⃣ Mix wet ingredients:
In a large bowl, whisk together pumpkin puree, both sugars, oil, eggs, and vanilla until smooth.
4️⃣ Combine:
Add the dry ingredients to the wet mixture and stir just until combined — don’t overmix.
5️⃣ Fold in apples and pecans.
6️⃣ Pour into the prepared Bundt pan and smooth the top.
7️⃣ Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8️⃣ Cool in the pan for 10 minutes, then invert onto a wire rack and let it cool completely.
🍁 Add the Glaze:
Whisk powdered sugar, maple syrup (or milk), and vanilla until smooth. Drizzle over the cooled cake and sprinkle with chopped pecans.
💡 Tips:
- You can add raisins or cranberries for extra autumn flavor.
- Swap pecans for walnuts if preferred.
- Store covered at room temperature for up to 3 days (or refrigerate for up to 5).
Would you like me to write a blog-style version (with an inviting fall intro, serving ideas, and warm storytelling tone like your other recipes)?
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