Thursday, October 14, 2010

Pumpkin-Apple Bundt Cake

Here is how you make my new invention, the Pumpkin-Apple Bundt Cake...with left over maple glaze. This pumpkin bread is good alone, with or without dried cranberries and pecans. I think a bundt looks nice for dessert and I love saying "bundt" like the Greek Mama from My Big Fat Greek Wedding.

1. Occupy baby girl with blobs of yesterday's oatmeal for a snack and keep the packet of yeast she found on the counter.

2. Solicit labor from your eldest who enjoys cooking and baking. You need the help since baby girl wouldn't nap and you need to be out the door in 90 minutes.

3. Make Pumpkin-Apple Bundt Cake and drizzle with left over maple glaze from the cinnamon roll recipe you made earlier in the week. It was a late-night brainstorm.

4. Let your kids eat cake at 9pm after they get home from choir practice. Its a really good way for them to shower and get ready for bed in a flash.

Pumpkin Bread Recipe (really its cake-like as it has more sugar than most breads)
3 c. flour
2 c. sugar
2 t. baking soda
1 1/2 t. cinnamon
1/2 t. ground ginger
1/4 t. cloves
1/4 t. nutmeg
1 t. salt
1 1/2 t. baking powder
3 eggs, beaten
2/3 c. oil (I use canola)
2 c. pumpkin puree (fresh if you have the time and want to be like Martha)

Apple Filling
1 apple finely chopped
1/4 cup of finely chopped pecans
2 T. brown sugar
1 t. cinnamon

Maple Drizzle (this is half the recipe and you'll still have left overs)
1 box of powdered sugar
1 t. maple extract
1/8 c. of coffee
1/8 c. of milk
2 T of melted butter

Preheat oven to 350. Grease the big bundt pan or 2 large loaf pans if you just want bread. Mix dry ingredients in one bowl, wet in another bowl and combine with dry. Pour half of batter in bundt pan, add apple filling and top with the other half of batter. Bake for about 1 hr and 15 minutes. Cool on a wire rack for 15 minutes before drizzling with maple glaze.

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