Are you looking for an alternative to ho-hum pumpkin pie for your Thanksgiving dinner this year? Or perhaps a delicious dessert to bring to a holiday party? You've just got to try this recipe for Cranberry-Apple Pumpkin Bundt Cake!
I know what you are thinking. Bundt cake is what June Cleaver used to make. But seriously, nothing about this dish is old-fashioned except the shape. It's got all the flavors of the holidays, in a delicious, moist cake. Fantastic flavor and texture. The Applejack glaze is an amazing layer of flavor that is definitely worth the bit of extra work. And the whole thing is not that complicated to make. Here's how to do it:
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 cup fresh 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
- Applejack glaze (recipe below)
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. Put cranberries in a small saucepan along with 1/3 cup water. Simmer cranberries for 5 minutes or until the start to split. Turn off the heat. Add diced apples, melted butter and next 2 ingredients, and stir to coat. Add 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.
- 1/2 cup Applejack liquor
- 2 tablespoons butter
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Bring Applejack, 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.