Harvest Bundt Cake: A Perfect Fall Favorite
Fall is here and we bakers are all looking for festive desserts and dishes to celebrate the bounty of the season. What better recipe to make to go with Sunday morning coffee or an after-dinner treat than this harvest bundt cake.
Fall is the ideal time for a delicious Bundt cake – comforting, tasty, and just like your grandmother used to make! Enjoy these heirloom cakes full of autumnal flavors with a cup of coffee.
A spiced bundt flecked with carrots, zucchini, and apples is the perfect way to ring in the new season! Sweet and spiced, the cake was extremely moist.
This delicious Harvest Bundt Cake combines all your favorite fall flavors. You will not be able to resist this delightful combination of apples, nuts, and caramel. This apple harvest bundt cake takes just 35 minutes to prepare!
Harvest Bundt Cake
Ingredients
For Bundt
- 3-4 carrots peeled & grated
- 1 large or 2 small zucchini, peeled & grated
- 1 large or 2 small apple, peeled & grated
- ¾ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon vanilla
- ½ cup canola oil
- ½ cup whole milk
- 2 cups self-rising flour
For Icing Drizzle
- 2 cups confectioner's sugar
- 1 teaspoon vanilla
- 2-3 tablespoons milk
Instructions
- Preheat oven to 350 degrees F. and grease a bundt pan.
- Place the grated zucchini and apple in a strainer and drain excess juice.
- In a large bowl, whisk together sugars, eggs, spices, vanilla, oil and milk until well combined. Add grated carrots, zucchini and apple.
- Add flour 1/2 cup at a time, folding the batter between each addition.
- Pour batter into bundt pan and bake for about 35 minutes or until cake tester comes clean.
- In a small bowl, whisk ingredients for icing and drizzle liberally over cooled bundt.
- Serve and enjoy with coffee or tea, for breakfast or dessert.
