This recipe comes from Dorie Greenspan who has several wonderful books including Baking With Dorie. A perfect cake for breakfast or dessert!
1 1/4 sticks unsalted butter, at room temp., plus a bit more for the pan
2 cups all purpose flour
2 t. baking powder
1/2 t. baking soda
2 t. cinnamon
1/4 t. nutmeg
pinch of salt
1 1/2 t. grated fresh ginger, or 1 t. ground ginger
1 cup sugar
1/2 cup light brown sugar, packed
2 large eggs, room temp.
1 t. pure vanilla extract
1 1/4 cups pumpkin puree, unsweetened
1 large apple, peeled, cored and diced
1 cup cranberries, roughly chopped
1 cup pecans, coarsely chopped
Maple Icing -optional, but delicious! see Note below
Butter a 9-10″ bundt pan. Preheat oven to 350 degrees with rack in the center.
Whisk together the flour, b.p.,b.s.,cinnamon, nutmeg, salt and ginger powder, if using instead of grated ginger.
Working with a stand mixer with paddle attachment, beat the butter with the sugars for 3 minutes, until light and fluffy. Add eggs one at time and beat 1 minute after each addition. Beat in vanilla.
Reduce speed to low and add the pumpkin, apple and grated ginger, if using. Batter may look curdled, don’t worry! Add dry ingredients, mixing only until incorporated. Fold in cranberries and pecans with a spatulat. Scrape into bundt pan and smooth the top.
Bake 60-70 minutes or until a thin knife inserted into the center comes out clean. Cool 10 minutes before unmolding.
Note: Maple Icing-sift 6 T. powdered sugar into a bowl. Stir in 2+ T. maple syrup, a little at a time. Drizzle over cake.