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Cranberry-Apple-Pumpkin Bundt
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Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ¾ cup finely chopped pecans
  • 1½ cups peeled and diced Granny Smith apples
  • 2 tablespoons butter, melted
  • ½ cup finely chopped sweetened dried cranberries
  • ½ 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
  • ½ teaspoon baking soda
Instructions
  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 ½-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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