Pumpkin-Cranberry Coffee Cake: a seasonal treat

If, like us at SWEETTABLESCAPES,  you are already thinking of your Thanksgiving menu, you might want to consider this cake for your dessert buffet. All the seasonal ingredients are married in this moist and spicy bundt cake and  the extra tang of  fresh cranberries is the perfect bonus. Since it is also a large cake, you’ll be able to serve a crowd!

The recipe is from Coastal Living,(Oct. 2012 issue).


You’ll need:

1 cup walnut halves
2 cups fresh or frozen cranberries
3/4 cup butter, softened
2 cups packed light brown sugar
3 large eggs
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 tablespoon vanilla extract
1 (15-ounce) can pumpkin (not pumpkin pie filling)
1 cup powdered sugar
1/2 cup maple syrup


1. Preheat oven to 350°. Place walnuts in a single layer on a baking sheet, and bake 6 to 8 minutes or until lightly toasted. Transfer to a plate to cool; chop.IMG_8258

2. Place cranberries in food processor and process until coarsely chopped. Set aside.IMG_8259 IMG_8260

3. Beat butter at medium speed with an electric mixer until fluffy; gradually add brown sugar, beating well. IMG_8261 IMG_8263Add eggs, 1 at a time, beating until blended after each addition.IMG_8265 IMG_8266

4. Combine flour and next 6 ingredients; IMG_8268 IMG_8264 IMG_8269add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed until blended after each addition. IMG_8270 Stir in vanilla extract, pumpkin and reserved walnuts and cranberries.IMG_8271IMG_8272Spoon batter into a greased 12-cup Bundt pan, smoothing top.IMG_8273

5. Bake 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan, and cool completely on rackIMG_8274 IMG_8275

6. Stir together powdered sugar and 1/4 cup maple syrup in a small bowl until smooth. Stir in remaining maple syrup, 1 teaspoon at a time, until glaze is pourable but not too thin. Drizzle glaze over cooled cake.

(we skipped the glaze but it ‘s a little extra decoration and sweetener if you wish!)






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