Pumpkin-Cranberry-Pecan Bundt Cake
- Number of Servings: 18
Ingredients
Pure Pumpkin Cake1 c. brown sugar2 eggs2 Tbsp. melted butter3/4 c. pumpkin puree1/3 c. milk1/2 tsp. baking powder(add an additional 1/2 tsp if baking at low altitude)dash salt1 c. flourPecan Topping3 T. butter, melted3 T. brown sugar3 T. maple pancake syrup1 1/2 c. pecans, choppedCranberry Compote1/4 c. brown sugar2 Tbsp. butter1 tsp. vanilla1-3 tsp. McCormick Chai Spice blend1 1/2 c. fresh cranberriesWarm Vanilla Cream Syrup1 1/2 c. sugar2 Tbsp. butter1/3 c. water1/4 c. cream1 tsp. pure vanilla extract1 tsp. imitation vanilla extract
Pecan Topping
A gooey delight to top a perfect pastry. Be sure to use chopped pecans to get the most bang in your bite.
3 T. butter, melted
3 T. brown sugar
3 T. maple pancake syrup
1 1/2 c. pecans, chopped
Stir all ingredients together in a medium bowl. Spoon into 6 well-greased and floured mini-bundt tins.
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Cranberry Compote
These fresh cranberries, melted in a chai-spiced sugar sauce until they pop, then stirred into the pumpkin batter? Oh.my.gosh. There.are.no.words.
If you really like the Chai spice, use it generously. If not, just go easy on it. I really like it. A lot.
1/4 c. brown sugar
2 Tbsp. butter
1 tsp. vanilla
1-3 tsp. McCormick Chai Spice blend
1 1/2 c. fresh cranberries
Place all ingredients in a medium saucepan, over medium heat. Cook until cranberries begin to pop, about 7-10 minutes. Set aside.
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Pure Pumpkin Cake
Simple, fluffy, the perfect canvas for a bright red cranberry mix-in.
1 c. brown sugar
2 eggs
2 Tbsp. melted butter
3/4 c. pumpkin puree
1/3 c. milk
1/2 tsp. baking powder
(add an additional 1/2 tsp if baking at low altitude)
dash salt
1 c. flour
Mix all ingredients into a large bowl. Once well mixed, pour cranberry compote into batter and stir until fully incorporated. Spoon atop pecan mixture in greased & floured mini bundt tins. Bake 350 degrees for 24-27 minutes, or until cake springs back to a light touch. Once you've removed them from the oven, be sure to turn them over while the cakes are still very warm, lest the pecan topping gets stuck to the pan.
*
Warm Vanilla Cream Syrup
Using both pure and imitation vanilla extracts in this syrup adds a richness flavor that you're going to adore.
1 1/2 c. sugar
2 Tbsp. butter
1/3 c. water
1/4 c. cream
1 tsp. pure vanilla extract
1 tsp. imitation vanilla extract
In a medium saucepan, melt butter and sugar together over medium heat. Add water and stir until sugar is dissolved. Add cream and vanilla's. Continue stirring just until syrup reaches the boiling point. Remove from heat and serve immediately. If the syrup is still grainy, simply add a few tablespoons of water and het until sugar dissolves. Serve warm over bundt cakes.
Number of Servings: 18
Recipe submitted by SparkPeople user COVERMEYER.
A gooey delight to top a perfect pastry. Be sure to use chopped pecans to get the most bang in your bite.
3 T. butter, melted
3 T. brown sugar
3 T. maple pancake syrup
1 1/2 c. pecans, chopped
Stir all ingredients together in a medium bowl. Spoon into 6 well-greased and floured mini-bundt tins.
*
Cranberry Compote
These fresh cranberries, melted in a chai-spiced sugar sauce until they pop, then stirred into the pumpkin batter? Oh.my.gosh. There.are.no.words.
If you really like the Chai spice, use it generously. If not, just go easy on it. I really like it. A lot.
1/4 c. brown sugar
2 Tbsp. butter
1 tsp. vanilla
1-3 tsp. McCormick Chai Spice blend
1 1/2 c. fresh cranberries
Place all ingredients in a medium saucepan, over medium heat. Cook until cranberries begin to pop, about 7-10 minutes. Set aside.
*
Pure Pumpkin Cake
Simple, fluffy, the perfect canvas for a bright red cranberry mix-in.
1 c. brown sugar
2 eggs
2 Tbsp. melted butter
3/4 c. pumpkin puree
1/3 c. milk
1/2 tsp. baking powder
(add an additional 1/2 tsp if baking at low altitude)
dash salt
1 c. flour
Mix all ingredients into a large bowl. Once well mixed, pour cranberry compote into batter and stir until fully incorporated. Spoon atop pecan mixture in greased & floured mini bundt tins. Bake 350 degrees for 24-27 minutes, or until cake springs back to a light touch. Once you've removed them from the oven, be sure to turn them over while the cakes are still very warm, lest the pecan topping gets stuck to the pan.
*
Warm Vanilla Cream Syrup
Using both pure and imitation vanilla extracts in this syrup adds a richness flavor that you're going to adore.
1 1/2 c. sugar
2 Tbsp. butter
1/3 c. water
1/4 c. cream
1 tsp. pure vanilla extract
1 tsp. imitation vanilla extract
In a medium saucepan, melt butter and sugar together over medium heat. Add water and stir until sugar is dissolved. Add cream and vanilla's. Continue stirring just until syrup reaches the boiling point. Remove from heat and serve immediately. If the syrup is still grainy, simply add a few tablespoons of water and het until sugar dissolves. Serve warm over bundt cakes.
Number of Servings: 18
Recipe submitted by SparkPeople user COVERMEYER.
Nutritional Info Amount Per Serving
- Calories: 272.9
- Total Fat: 15.8 g
- Cholesterol: 57.6 mg
- Sodium: 89.8 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 1.8 g
- Protein: 3.5 g
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