Thanksgiving Bundt Cake
This warm and spiced Thanksgiving Bundt Cake features cozy fall flavors like cinnamon, nutmeg, and brown sugar, with the perfect moist crumb from applesauce or pumpkin. A beautiful centerpiece for your holiday dessert table!
Equipment
- Bundt Pan
- Mixing Bowls
- Whisk
- Spatula
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- 1 cup unsalted butter softened
- 1 ½ cups brown sugar
- 3 large eggs
- 1 cup unsweetened applesauce or pumpkin puree
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- ½ cup chopped pecans or cranberries optional
Glaze
- 1 cup powdered sugar
- 2–3 tbsp apple cider or milk
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan generously.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in applesauce (or pumpkin), sour cream, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in nuts or cranberries if using.
- Pour batter evenly into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Whisk together glaze ingredients and drizzle over cooled cake.
Notes
To prevent sticking, always grease and flour your Bundt pan thoroughly, especially in the grooves. Don’t overmix your batter to keep the texture tender, and let the cake cool before glazing for the best finish.