Don't be intimidated with the steps in this recipe. It is a delicious fall cake - we had it for brunch but it would be good for breakfast, tea or after dinner.
Filling: Toast ¾ cup finely chopped pecans in 350 degree oven in a single layer in shallow pan for 6-8 minutes. Stir halfway through and then cool 15 minutes when done. Reduce oven temperature to 325 degrees.
Filling: Toast ¾ cup finely chopped pecans in 350 degree oven in a single layer in shallow pan for 6-8 minutes. Stir halfway through and then cool 15 minutes when done. Reduce oven temperature to 325 degrees.
Toss 1-1/2 cups of peeled and diced apples with 2 T melted
butter. Add ½ cup of finely chopped
dried cranberries. Add cooled pecans, ½
cup firmly packed light brown sugar and 3 T flour. Set aside.
Cake:
Cake:
Beat 2 cups sugar and 1 cup butter until light and
fluffy. Add 4 eggs, one at a time,
beating until just blended and add 1 can (15 oz) pumpkin and 1 T vanilla. Stir
until blended.
Stir together 3 cups flour and 2 tsp. baking powder, 2 tsp.
pumpkin pie spice and ½ tsp. baking soda.
Gradually add this dry mixture to the wet and beat on low
speed until just blended.
Spoon half this batter into a bundt pan greased and
floured. Spoon the filling onto the
batter but scrape it away from the edges (about ½ inch). Spoon the remaining
batter on top and even off. Bake 325 degrees for 1 hour 10 minutes or until a
wooden pick inserted in the center of the cake (not filling) comes out
clean. Cook in pan on a wire rack 15
min. and then remove from the pan to cool on a wire rack about two hours.
Maple Glaze:
Bring ½ cup of pure maple syrup, 2 T butter, 1 T. milk to a
boil and cook, stirring constantly, for 2 minutes. Remove from heat and add 1 tsp. vanilla
extract and 1 cup powdered sugar and stir for 3-5 minutes until thickened. Pour over cake and sprinkle on sugared pecans
and pepitas.
Sugared Pecans and Pepitas
