Author: Southern Living
- 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
- 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°.
- 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.
- 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.
- 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.
- 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).
- Meanwhile, prepare Sugared Pecans and Pepitas.
- Prepare Maple Glaze; immediately spoon onto cooled cake. Arrange pecans and pepitas on cake.