Originally uploaded by aviva_hadas
Yesterday was sew-n-tell Sunday & this was my contribution.
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.
(There was no mention of greasing the pan - I planned on doing it, but forgot since I did not see that instruction. Also mine colled in the pan overnight - I was up baking too late.)
Don't fret cookie monster, I made the pumpkin cookie batter last night & I purchased the missing ingredients for the chocolate cinnamon peanut butter cookies. I just wasn't in the mood to make cookies. I wanted to dump the batter into the pan, bake it & be done...