Cranberry-Apple-Pumpkin Bundt

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup brown sugar light packed
• 1 cup butter softened
• 2 tablespoons butter melted
• 15 oz pumpkin puree canned
• 4 large eggs 
• 3 cups flour all-purpose
• 3 tablespoons flour all-purpose
• 1.5 cups apples i use 2 granny smith apples diced peeled
• 2 cups granulated sugar 
• 12 servings maple syrup 
• 0.8 cup pecans finely chopped
• 12 servings pecans 
• 2 teaspoons pumpkin pie spice 
• 0.5 cup cranberries dried sweetened finely chopped
• 1 tablespoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• wire rack
• hand mixer
• kugelhopf pan

Directions

1. Preheat oven to 35
2. 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 32
3. 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.
4. Beat granulated sugar and 1 cup butter at medium speed with an electric mixer until light and fluffy.
5. Add eggs, 1 at a time, beating just until blended after each addition.
6. Add pumpkin and vanilla; beat just until blended.
7. 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.
8. 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.
9. Remove from pan to wire rack; cool completely (about 2 hours).
10. Meanwhile, prepare Sugared Pecans and Pepitas.
11. Prepare Maple Glaze; immediately spoon onto cooled cake. Arrange pecans and pepitas on cake.