Subscribe to the LTG Newsletter

Living The Gourmet

Recipes - Wine Features - Interviews

#BundtBakers: Harvest Bundt Cake

0 · · 53 Comments

Harvest Bundt Cake - #BundtBakers

Last month we were introduced to a fun new baking group called Bundt Bakers.

Mom and I have an infinity for bundts, in case you couldn’t already tell. Check out a few of our favorites here, here and here!

We are pleased to be a part of such a group of like-minded bundt lovers. The group gathers once a month, sharing their recipes for that month’s theme.

With Fall quickly on its way, this month’s theme was Autumn Harvest hosted by Tux over at Brooklyn Homemade. What better way to greet the new season with a spiced bundt speckled with carrots, zucchini and apples??! The result was an ultra-moist cake, sweet and spiced.

I have never baked with zucchinis before, but since everyone loves carrot cake, why not? …I cannot express how delicious this cake was. Paired with coffee (or tea), this cake is perfect in the morning and in the evening after dinner. I strongly suggest you give it a try. You cannot even taste the veggies 😉

Serves 12

#BundtBakers: Harvest Bundt Cake

10 minPrep Time

35 minCook Time

45 minTotal Time

Save RecipeSave Recipe
Print Recipe

4 based on 1 review(s)

Recipe Image

Ingredients

    For Bundt:
  • 3-4 carrots, peeled & grated
  • 1 large (or 2 small) zucchini, peeled & grated
  • 1 large (or 2 small) apple, peeled & grated
  • ž 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

  1. Preheat oven to 350 degrees F. and grease a bundt pan.
  2. Place the grated zucchini and apple in a strainer and drain excess juice.
  3. In a large bowl, whisk together sugars, eggs, spices, vanilla, oil and milk until well combined. Add grated carrots, zucchini and apple.
  4. Add flour 1/2 cup at a time, folding the batter between each addition.
  5. Pour batter into bundt pan and bake for about 35 minutes or until cake tester comes clean.
  6. In a small bowl, whisk ingredients for icing and drizzle liberally over cooled bundt.
  7. Serve and enjoy with coffee or tea, for breakfast or dessert.
7.8.1.2
648
https://livingthegourmet.com/2014/09/bundtbakers-harvest-bundt-cake.html

Harvest Bundt Cake - #BundtBakers

Harvest Bundt Cake - #BundtBakers

BundtBakers

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to [email protected]. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

Linkups:
The Pin Junkie Pin Party
Foodie Friends Friday
Foodie Fridays at Rattlebridge Farm
Foodie Friday at Simple Living & Eating
Fridays Unfolded
Friday Favorites
Eat. Create. Party!
The Weekend Retreat
The Weekend Social
Foodie Fridays with the Seaman Mom
Freedom Fridays
Feathered Nest Friday
Fabulous Finds Fridays
Weekend Potluck
Best of the Weekend
Show Stopper Saturday
Weekeend Bloggy Reading
G’Day Saturday
SNF Linky Party
Party Time
Home & Garden Thursday
Full Plate Thursday
Thursday Favorite Things
Showcase Your Talent Thursday
Link Party
Inspire Me Thursday

Also find this recipe here:
Cook Eat Share
Foodista
Key Ingredient
Just A Pinch

More from my site

0

Reader Interactions

Comments

  2. AnnMarie says

    I am not surprised that this cake is so moist! I bake with zucchini all the time...I have a chocolate zucchini cake recipe that is to die for! Pinning this to make soon. Love this kind of recipe for Fall!
    Reply

  5. Louise says

    Sounds like you "guys" have found the perfect venue for sharing bundts, Tammy. Seriously, aren't bunts "the bomb", lol...This one certainly is! I love the combination of flavors here and I know it has to be mosit and delicious because zuchhini and carrots have a way of bringing out those mosit flavors. a touch of apple and ooo la la... Thanks so much for sharing this recipe, Tammy...I'll be pinning it to my bundt board (fyi: Bundt Cake Day is Nov. 15th) Please say Hi to Mom for me. Hope you all are enjoying this last taste of Summer:)
    Reply

  6. Chaya says

    I am partial to veggies in everything and I love that you could incorporate them in this harvest bundt. Bundts have the advantage of looking good also. Beautiful cake, Cathering.
    Reply

  7. Cakelaw says

    This looks and sounds like my kind of cake. I like a bundt, and I also like cakes packed with fruit and veg, so this one would be right up my alley.
    Reply

  8. Big Daddy Dave says

    Tammy, Looks like a great way to start my day! Beautiful bundt cake + dark roast coffee equals = a head start... Take Care, Big Daddy Dave
    Reply

  9. Dottie Sauchelli Balin says

    Dear Tammy, Fantastic post and I also love Bundt cakes. I think they are so pretty to look at instead of just a plain round or square cake. Your recipe looks amazing and I love the photos of this delicious Harvest Bundt Cake. The combo of the carrots, zucchini, and apples must be such a delightful flavor. I adore carrot cake, so I think I would love this one..Thanks for sharing and it is a perfect time of the year to have posted this recipe. Have a blessed weekend with the family...Dottie :)
    Reply

  17. Pam says

    Way to go, Tammy! It looks delicious and is perfect for this time of year. I see why you and mom love them!
    Reply

  20. Katerina says

    Mmm, lots of veggies and fruits! I love it! Thanks for coming and linking up at The Weekend Social. All posts get pinned in our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!
    Reply

  21. Penny says

    I love baking with zucchini. I made a wonderful chocolate zucchini cake once. Your cake looks so moist and delicious. Love the confectioners' sugar drizzle. Thanks for stopping by Catherine.
    Reply

  23. marie says

    had this cake. sooooooo goooood! very moist and flavorful. i will serve this at my next dinner party to impress all. DELICIOUS!!!!!!
    Reply

  28. Terri Truscello Miller says

    This cake has some of my favorite flavors. Definitely pinning and on my to-make list. I have never put zucchini, apple and carrot together and now I am going to have to. Welcome, again, to the group.
    Reply

  34. Stacy says

    I'll bet this smelled fabulous while in was baking, Tammy! What a great combination with the apple and zucchini for flavor and moisture. So glad you could join us this month!
    Reply

  36. Miz Helen says

    What a fun baking group, your cake looks awesome! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday. Come Back Soon! Miz Helen
    Reply

  38. Roxanne says

    I’m making this now and it was still very wet and raw at 35 min. At 45 min the internal temp is still only 145 degrees F so I’ll keep going! It smells amazing and I’m making a caramel glaze since I don’t have any confectioners’ sugar.
    Reply

  39. Roxanne says

    This was delicious, but it took about an hour in my oven at 350. I imagine it varies a bit with the size of the produce. I didn’t have (or like) cloves so I substituted mace and it was excellent. I was out of confectioners’ sugar so I made a caramel glaze and yum! (Melt one stick of butter, stir in a cup of brown sugar and 2oz half n half, bring to a boil, remove from heat and add a tsp vanilla and a pinch of salt if desired.) In retrospect, I think if I do it again w caramel sauce, I’ll cut back on the sugar in the cake a little. Yummy moist cake!
    ★★★★☆
    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.