Bonnie Hoffman's cranberry apple pumpkin bundt cake with maple glaze and sugared pecans

Cranberry apple pumpkin bundt 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, plus 3 cups all-purpose flour 2 cups sugar 1 cup butter, softened 4 large eggs 1 (15-ounce) can pumpkin puree 1 tablespoon vanilla extract 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1/2 teaspoon baking soda Maple glaze (See recipe) Sugared pecans (See recipe) 1 Preheat oven to 350 degrees. Grease and flour at 12-cup bundt pan. Place pecans in a shallow pan and bake 6 to 8 minutes, or until roasted, stirring halfway through. Cool 15 minutes. Reduce heat to 325 degrees. 2 Toss diced apples in melted butter to coat in a medium bowl; add cranberries, brown sugar, 3 tablespoons flour and toasted pecans. Toss until well blended. 3 Beat sugar and softened butter at medium speed in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating just until smooth. Add pumpkin and vanilla, beat just until blended. 4 In another large bowl, stir together remaining 3 cups flour, baking powder, pumpkin pie spice, and baking soda. Gradually add flour mixture to egg mixture, beating at low speed just until blended after each addition. 5 Spoon half the batter into prepared pan. Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon remaining batter over apple mixture. Bake in 325-degree oven for 1 hour and 20 minutes, or until a wooden pick inserted in the center of the cake comes out clean. Cool in a pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely, about 2 hours. 6 Once cake has cooled, spoon cooled Maple glaze over cake. Arrange Sugared pecans on top and serve. Serves 12. Nutrition information per serving: 663 calories, 42% calories from fat, 31 g fat, 14 g saturated fat, 115 mg cholesterol, 92 g carbohydrates, 7 g protein, 145 mg sodium, 3 g fiber Maple glaze 1/2 cup pure maple syrup 2 tablespoons butter 1 tablespoon milk 1 teaspoon vanilla 1 cup confectioners' sugar 1 In a small saucepan, combine maple syrup, butter and milk and bring to a boil over medium-high heat, stirring constantly, about 2 minutes. 2 Remove from heat, whisk in vanilla. Gradually whisk in confectioners' sugar until smooth, 3 to 5 minutes until mixture begins to thicken and cool slightly. Makes about 1 cup. Nutrition information per tablespoon: 69 calories, 18% calories from fat, 1 g fat, 1 g saturated fat, 4 mg cholesterol, 14 g carbohydrates, 0 g protein, 2 mg sodium, 0 g fiber Sugared pecans 1 cup pecan halves and pieces 2 tablespoons butter, melted 2 tablespoons sugar Preheat oven to 350 degrees. Stir together pecans and butter in a small bowl. Spread in a single layer in a 13-by-9-inch baking pan. Bake 12 to 15 minutes, or until toasted, stirring halfway through. Remove from oven, toss with sugar. Cool completely, about 20 minutes. Makes 1 cup. Nutrition information per tablespoon: 66 calories, 86% calories from fat, 6 g fat, 1 g saturated fat, 4 mg cholesterol, 3 g carbohydrates, 1 g protein, 0 mg sodium, 1 g fiber
Ginny Dixon, Correspondent.
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