Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted, stirring halfway through. Cool 15 minutes. Reduce oven temperature to 325°.
Toss diced apples in 2 Tbsp. melted butter to coat in a medium bowl; add cranberries, next 2 ingredients, and toasted pecans, and toss until well blended.
Beat granulated sugar and 1 cup butter at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and vanilla; beat just until blended.
Stir together 3 cups flour and next 3 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Spoon half of batter into a greased and floured 10-inch (12-cup) Bundt pan. Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon remaining batter over apple mixture.
Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 2 hours).
Meanwhile, prepare Sugared Pecans and Pepitas.
Prepare Maple Glaze; immediately spoon onto cooled cake. Arrange pecans and pepitas on cake.
This cake is outstanding, very moist, and semi-healthy with the pumpkin, apples, cranberries and nuts. The first time I made it, I made it to the T. The second time I made it after cooling the cake, I arranged pecans along the top of the cake and poured the glaze over them, eliminating the candied nuts altogether. I did not care for the pumpkin seeds on the top. Even candied they were dry and the cake is so yummy and moist. I like t call it my Thanksgiving cake because it has so many items in it.
Made this cake with a couple of modifications. Did not use cranberries or pecans in the filling. Increased diced apples to 2 cups and added 1/2 tsp cinnamon to filling. I cooked it on the stove for 5 minutes or so and let cool before using. I had to let the glaze cool for at least 10 minutes and kept stirring, then it thickened enough to stay on the cake. It is very moist and not overly spicy.
I just cut me a slice, then had to have a second. Really scrumptious. I agree with the previous review that the glaze does not look like the picture. It is much darker and thinner -- but good. I wonder if the recipe listed the amount of powdered sugar as less than was used for the recipe in the picture. Could my syrup have been darker? I was happy with the amount of apple filling, and it worked out perfect for me. I added a teaspoon of salt to the cake recipe to bring out the favors, and I sprinkled a little bit of salt on the sugared pecans. Entirely personal preference.
Really good cake. Received plenty of compliments. I didn't do the glaze because I served it sliced on a platter as part of a dessert buffet and I was afraid the glaze would make it too messy. Would also suggest slightly less of the filling (apples, cranberries, nuts) as it didn't all fit with keeping them 1/2" from the edge of the cake.
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