It wasn't in me to waste the pumpkin that was left from yesterday's bundt cake. I only had a large can on hand and was determined to bake so I had quite a bit leftover. The Pumpkin Buttermilk Bundt didn't last long so I could see no reason that I shouldn't make another!
I found a recipe for an All-In-One Holiday Bundt Cake! Wow...pumpkin, apples, pecans, cranberries, maple glaze...what's not to like? Those ingredients are the highlight of fall from my point of view. The recipe was in Dorie Greenspan's cookbook, Baking From My Home to Yours. It is a fabulous collection of great things to bake. If it is not in your library, you might want to take a look. If it is in your library you have probably already made this delicious cake.
All-In-One Holiday Bundt Cake
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Pinch of salt
1 1/2 tsp grated fresh ginger (or 1 tsp ground ginger)
1 1/4 sticks (10 tbsp) unsalted butter, at room temperature
1 cup sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved or coarsely chopped (I used Craisins instead for extra sweetness)
1 cup pecans, coarsely chopped
Confectioners’ sugar, for dusting
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9- to 10- inch (12 cup) Bundt pan. Don’t place the pan on a baking sheet-you want the oven’s heat to circulate freely through the Bundt’s inner tube.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger, if you’re using it (not the grated ginger).
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the pumpkin, chopped apple and grated ginger, if you’re using it-don’t be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack.
Just before bringing the cake to the table, dust it with confectioners’ sugar.
Dorie suggests that whipping cream flavored with maple or a maple glaze might be nice. She is right. I made a maple glaze and it was a wonderful touch.
This was delightful. I love the little crunch of the pecans and the surprise of the cranberry or apple!