This week is going to be very busy so I don't think I will be able to post this Tuesday. But I do have a lot of recipes to put up on the blog! This Tuesdays with Dorie recipe was chosen by Britin of The Nitty Britty (I love that title). This is supposed to be a beautiful bundt cake but I only made half the recipe and used a loaf pan. With all the baking going on I think it's best to keep things smaller, I don't think I have had a good run for about a week. But this cake was wonderful in the form of a loaf. Because of the pumpkin puree, it is moist and sticks nicely to the bottom of a fork. It is loaded with cranberries, apples, and pecans so you always have an interesting flavour combination with every bite. The maple syrup icing is optional and not necessary but I love maple, especially this time of year. It adds a nice sticky, sweet balance to the tart cranberries. This is easy and ideal for anyone who needs a perfect Thanksgiving dessert that won't take too much time.
All-In-One Holiday Bundt Cake
(Dorie Greenspan's Baking From My Home to Yours)
(makes one 9- to 10-inch Bundt cake)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves (optional)
Pinch of salt
1 1/4 sticks (10 tablespoon/5 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree (not pumpkin pie mix)
1 large apple, peeled, cored and finely chopped
1 cup fresh cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
Optional: Maple syrup icing (see recipe below)
To make the cake:
Center a rack in the oven and preheat the oven to 350F. Butter a 9- to 10-inch (about 12-cup) Bundt pan. Do not place the pan on a baking sheet - you want the oven's heat to come up through the Bundt pan's open core.
Put the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, cloves (if using) and salt in a bowl and whisk to combine. Set aside dry ingredients.
Working with a stand mixer (using a paddle attachment, if you have one), 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 and apples - don't be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until the flour is just barely incorporated. Working with a rubber spatula or wooden spoon, stir in the cranberries and pecans.
Scrape the batter into the pan and smooth the top with the spatula. Slide the pan into the oven and bake 60 to 70 minutes at 350F, or until a knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding. Cool to room temperature on the rack. Drizzle with maple syrup icing (if using) or simply dust the top lightly with confectioners' sugar.
Maple syrup icing:
Sift 6 tablespoons confectioners' sugar into a bowl. Stir in 2 tablespoons pure maple syrup. Add more maple syrup little by little, until you have an icing that runs nicely off the tip of a spoon - you might need another 1/2 tablespoon to get the right consistency. Put the cooled on a sheet of parchment or waxed paper and drizzle the icing over the cake. Let the icing set for a few minutes before serving.