Cranberry-Apple-Pumpkin Cake

     Since I've only ever posted one copycat recipe before, I think it's pretty clear that I like to be original whenever possible. However, when I saw the picture of this beautiful bundt cake on the cover of Southern Living's fall recipes edition, I couldn't resist. I had to recreate it exactly as it was. So that's what I did, and somehow, mine actually turned out looking just like the original. I had actually never baked a bundt cake before, so I was concerned about weather or not the shape would be right in the end. While I did go a little overboard buttering the pan, I'd still call it a success. Unfortunately, I don't have the name of the person who first came up with this recipe, but whoever you are, thank you for all of the pumpkiny, mapley goodness you've brought into my life.

INGREDIENTS: (serves 12)

For filling:
3/4 cup chopped pecans
2 Granny Smith apples, peeled and diced
2 tablespoons melted butter
1/2 cup dried cranberries
1/3 cup brown sugar
3 tablespoons flour

For cake:
2 cups granulated sugar
2 sticks of butter, softened
4 eggs
1 15oz can of pumpkin
1 tablespoon vanilla
3 cups flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon baking soda

For glaze:
1/2 cup maple syrup
2 tablespoons butter
1 tablespoon heavy cream
1 teaspoon vanilla
1 cup powdered sugar

DIRECTIONS:
1. Toast the pecans: Preheat the oven to 350, spread them out on a cookie sheet, and bake for 7 minutes. Meanwhile, generously butter and flour a 10in. bundt pan. Then take the pecans out and lower the oven to 325.
2. In a small bowl, mix all of the filling ingredients together. (Diced apples, toasted pecans, dried cranberries, melted butter, brown sugar, and flour)

3. In a large bowl, use an electric mixer to beat the butter and sugar until fluffy. Then add the eggs, one at a time. Next, add the pumpkin and vanilla and mix until smooth.
4. In a separate bowl, mix the 3 cups of flour with the baking soda, baking powder, and pumpkin pie spice. Then gradually mix the dry ingredients into the wet ingredients until smooth.

5. Spoon about half of the cake batter into the bottom of the bundt pan, creating an even layer. Then, spoon the filling mixture in another layer on top. If you want to be super fancy and not have the filling layer show on the outside of the cake, do what I didn't and leave some of the first layer of cake batter showing on both sides of the filling layer.

6. Now, spoon the rest of the cake batter into the pan, making sure to cover all of the filling.
7. Bake at 325 for 1 hour and 15 minutes. Then, let it cool in the pan for 15 minutes. Carefully run a knife here and there along the edge, but don't drag it all the way around. Finally, hold your platter on top of the bundt pan, flip it, and carefully lift the pan off.

Unfortunately, my camera batteries died at this point, so little cell phone pictures will have to suffice.

8. To make the glaze, bring the syrup, butter, and cream to a boil in a small saucepan over medium heat. Boil and stir for 2 minutes.
9. Turn off the heat, add the vanilla, then gradually whisk in the powdered sugar, and stir for about 5 more minutes until it starts to thicken. Then pour it all over the cake and serve.

I really wish I had the time to do some food styling for this beauty, but cooking for the whole dorm is always a race against the clock, so you'll just have to make one yourselves to really admire it!