3/4 cup finely chopped pecans 1 1/2 cups peeled and diced Granny Smith apples 2 tablespoons butter, melted 1/2 cup finely chopped sweetened dried 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 Sugared Pecans and Pepitas Maple Glaze
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. 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.
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.
5. 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).
6. Meanwhile, prepare Sugared Pecans and Pepitas.
7. Prepare Maple Glaze; immediately spoon onto cooled cake. Arrange pecans and pepitas on cake.
Sugared Pecans and Pepitas
1 cup pecan halves and pieces 1/2 cup roasted, salted shelled pepitas (pumpkin seeds) 2 tablespoons butter, melted 2 tablespoons sugar
Preheat oven to 350°. Stir together pecan halves and pieces, pepitas, and melted butter. Spread in a single layer in a 13- x 9-inch pan. Bake 12 to 15 minutes or until toasted and fragrant, stirring halfway through. Remove from oven; toss with sugar. Cool completely in pan on a wire rack (about 30 minutes).
1/2 cup pure maple syrup 2 tablespoons butter 1 tablespoon milk 1 teaspoon vanilla extract 1 cup powdered sugar
Bring maple syrup, 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.
The only changes I would make next time is to reduce the amount of sugar in the maple glaze~ I thought it was too sweet, but I am a not a big dessert eater (potato eater, yes :) so it may be right for you.
A beautiful and moist cake, perfect for your Thanksgiving table! You can find a printable recipe from Southern Living, here.