Happy Early Thanksgiving!!!
I am preparing my list of Thanksgiving recipes and getting ready to grocery shop now that we are one week away from Turkey day. Every year I host the Thanksgiving meal for my family and my in-laws. My kids are very set on traditions around here and really don’t like me to make any changes to our traditional meal, but last year I added this pumpkin, apple, and cranberry cake to our menu and everyone loved it! All the flavors of fall mixed together in one cake…fabulous! Of course I still made my pumpkin pie and pecan pie as well, but I thought why not have cake and eat it too? It was amazing! Give it a try my friends, you will be so happy you did. It also makes a very stunning presentation!
Have a wonderful holiday…and Just Keep Cooking!!!
xo, Jacque
- 3/4 cup chopped pecans
- 1-1/2 cups diced granny smith apples
- 2 Tbls melted butter
- 1/2 cup chopped sweetened dried cranberries
- 1/2 cup brown sugar
- 3 Tbls flour
- 2 cups granulated sugar
- 1 cup butter-softened
- 4 large eggs
- 1 15oz can pumpkin
- 1 Tbls pure vanilla extract
- 3 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- sugared pecans *recipe follows
- dried cranberries for topping
- Maple glaze *recipe follows
- Preheat oven to 350 F. Spread pecans on shallow roasting pan and bake 6-8 minutes, stirring halfway through. Cool pecans. Reduce oven temperature to 325F.
- Toss apples with 2 tablespoons melted butter, then mix in cranberries, brown sugar, and pecans until well combined. Reserve for filling.
- Beat granulated sugar and butter with mixer on medium speed until fluffy. Add in eggs one at a time. Then add in pumpkin and vanilla, just until combined.
- Mix flour, baking soda, baking powder, and pumpkin pie spice until combined. Slowly add flour mixture into butter mixture in a few additions, on low speed; mixing just until blended. Spread half of cake batter into 10-inch greased and floured Bundt pan. Spoon reserved apple mixture on top of batter, leaving a 1/2 inch border around outer edge. Spoon remaining cake batter over apple mixture.
- Bake at 325 F. for 70-80 minutes or until long wooden pick inserted in middle of cake comes out clean. Cool 15 minutes in pan on wire rack and then remove cake and place on plate to cool. Cool cake for 1 hour and them drizzle with maple glaze and top with sugared pecans and cranberries.
- To make sugared pecans(for topping) : Mix 1 cup pecans with 1-1/2 Tablespoons melted butter and spread in single layer in 9x13 pan to roast for 12-15 minutes, stirring halfway through. Remove from oven and toss with 1-1/2 Tablespoons granulated sugar. Set aside to cool.
- To make maple glaze: Mix together in saucepan: 1/2 cup pure maple syrup, 2 Tablespoons butter, and 1 Tablespoon milk. Bring to boil over medium high heat and boil for 1 minute. Remove from heat and whisk in 1 teaspoon vanilla extract and 1 cup powdered sugar until smooth(can use mixer). Cool slightly and drizzle over cake.
Adapted from Southern Living recipe Here
Your pastries and cakes are always so delicious, I miss them with our morning coffee talks!
Thank you my sweet friend! Miss you terribly!! 🙁