Cranberry-Apple-Pumpkin Bundt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 and pepitas |
maple glaze |
Directions:
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 and pepitas on cake.
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