- 12
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
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.