Cranberry-Apple-Pumpkin Bundt

By ezunich

Ingredients

• 3/4 cup finely chopped pecans
• 1 1/2 cups peeled and diced Granny Smith apples
• 2 tbs. butter, melted
• 1/2 cup finely chopped sweetened dried cranberries
• 1/2 cup firmly packed light brown sugar
• 3 tbs all-purpose flour
• 2 cups granulated sugar
• 1 cup butter, softened
• 4 large eggs
• 1 (15-oz.) can pumpkin
• 1 tbs vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/2 tsp. baking soda
• Sugared Pecans and Pepitas
• 1 cup pecan halves and pieces
• 1/2 cup roasted, salted shelled pepitas (pumpkin seeds)
• 2 tbs butter, melted
• 2 tbs sugar
• Maple Glaze
• 1/2 cup pure maple syrup
• 2 tbs butter
• 1 tbs milk
• 1 tsp vanilla
• 1 cup powdered sugar

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted, stirring halfway through. Cool 15 minutes.

Reduce oven temperature to 325°.

2. Toss diced apples in 2 tbs melted butter to coat in a medium bowl; add cranberries, next 2 ingredients, and toasted pecans, and toss until well blended.

3. Beat granulated sugar and 1 cup butter at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and vanilla; beat just until blended.

4. Stir together 3 cups flour and next 3 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Spoon half of batter into a greased and floured 10-inch (12-cup) Bundt pan. Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon remaining batter over apple mixture.

5. Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes'out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 2 hours).

6. Meanwhile, prepare Sugared Pecans and Pepitas. Preheat oven to 350°. Stir together 1 cup pecan halves and pieces; 1/2 cup roasted, salted shelled pepitas (pumpkin seeds); and 2 tbs butter, melted. Spread in a single layer in a 13- x 9-inch pan. Bake 12 to 15 minutes or until toasted and fragrant, stirring halfway through.

Remove from oven; toss with 2 tbs sugar. Cool completely in pan on a wire rack (about 30 minutes). Makes 1 1/2 cups


7. Prepare Maple Glaze; immediately spoon onto cooled cake. Arrange pecans and pepitas on cake. Bring 1/2 cup pure maple syrup, 2 tbs butter, and 1 tbs milk to a boil in a small saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat; whisk in 1 tsp vanilla extract. Gradually whisk in 1 cup powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to thicken and cool slightly. Use immediately. Makes about 1 cup.