Cranberry Apple Pumpkin Bundt Cake

By Marylee

Southern Living
NOVEMBER 2012

Ingredients

• Cake
• 3/4 cup finely chopped pecans
• 1 1/2 cups peeled and diced Granny Smith apples
• 2 tablespoons butter, melted
• 1/2 cup finely chopped sweetened dried cranberries
• 1/2 cup firmly packed light brown sugar
• 3 tablespoons all-purpose flour
• 2 cups granulated sugar
• 1 cup butter, softened
• 4 large eggs
• 1 (15-oz.) can pumpkin
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder $
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• Sugared Pecans
• Maple Glaze
• 1/2 cup pure maple syrup
• 2 tablespoons butter
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Details

Adapted from myrecipes.com

Preparation

Step 1

Cake
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 Tbsp. 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.
7. Prepare Maple Glaze; immediately spoon onto cooled cake. Arrange pecans on cake.

Maple Glaze Preparation

Bring maple syrup, butter, and milk to a boil in a small saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat; whisk in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to thicken and cool slightly. Use immediately.