Pumpkin-Cranberry Coffee Cake: a seasonal treat
October 28, 2014 § Leave a comment
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).
4. Combine flour and next 6 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed until blended after each addition. Stir in vanilla extract, pumpkin and reserved walnuts and cranberries.Spoon batter into a greased 12-cup Bundt pan, smoothing top.
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!)