Apple Pumpkin Pecan Bundt Cake

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan generously (or use baking spray with flour).

2. Mix dry ingredients:
   In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.

3. Mix wet ingredients:
   In another large bowl, whisk together the pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and well combined.

4. Combine:
   Gradually stir the dry ingredients into the wet mixture. Mix just until combined — don’t overmix.

5. Fold in apples and pecans:
   Gently stir in the chopped apples and pecans until evenly distributed.

6. Pour and bake:
   Pour the batter evenly into the prepared Bundt pan.
   Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool:
   Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

🍯 Optional Glaze or Topping:

Maple or Brown Sugar Glaze:

• 1 cup powdered sugar

• 1–2 tbsp maple syrup (or milk/cream)

• 1–2 tbsp brown sugar (optional)

• Pinch of cinnamon

Mix and drizzle over the cooled cake. Add chopped pecans or a dusting of powdered sugar for garnish.

🍂 Serving Tips:

• Serve warm or at room temp.

• Pairs beautifully with whipped cream, vanilla ice cream, or a hot cup of coffee or chai.

🥶 Storage:

• Store covered at room temp for up to 3 days.

• Refrigerate up to 5 days. Bring to room temp before serving.

• Freezes well (wrap tightly and freeze for up to 3 months).