Cake:
1 1/2 C Peeled and diced Granny Smith Apples
2 T Butter, melted
1/2 C Finely chopped sweetened dried cranberries
1/2 C Firmly packed brown sugar
3 T Flour
2 C Sugar
1 C Butter, softened
4 Large eggs
15 oz Canned pumpkin
1 T Vanilla extract
3 C Flour
2 t Baking powder
2 t Pumpkin pie spice
1/2 t Baking soda
Glaze:
1/2 C Pure maple syrup
2 T Butter
1 T Milk
1 t Vanilla extract
1 C Powdered sugar
Directions:
Preheat oven to 325 degrees.
Grease and flour 10-inch bundt pan.
In a small bowl, toss diced apples with melted butter to coat. Add cranberries, brown sugar, and 3T flour.Toss until well-blended. Set aside.
In a large mixing bowl, beat granulated sugar and 1 C butter at medium speed until light and fluffy. Add eggs one at a time beating just until blended after each one. Add pumpkin and vanilla. Beat just until blended.
In a large bowl, combine 3 C flour, baking powder, pumpkin pie spice, and baking soda.
Gradually add flour mixture to mixing bowl beating until just blended after each addition.
Spoon half of batter into bundt pan. Spoon apple mixture over batter leaving 1/2-inch border around outer edge. Spoon in remaining batter on top of apple mixture.
Bake 70-80 minutes or until a long cake tester comes out clean.
Remove from oven and cool on wire rack for 15 minutes.
Remove from pan to wire rack and cool an additional 2 hours until completely cool.
When cake is cool proceed to making glaze.
In a small saucepan, bring maple syrup, butter, and milk to a boil over medium-high heat, stirring constantly. Boil for 2 minutes, stirring constantly.
Remove from heat. Whisk in vanilla.
Gradually whisk in powdered sugar until smooth. Stir gently for 3-5 minutes until mixture begins to thicken and cool slightly.
Immediately pour glaze onto cake.
No comments:
Post a Comment