Ingredients
2 eggs
3/4 cup regular white sugar
1/2 cup brown sugar
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup pumpkin puree
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon cinnamon
4 cups apples, cored, peeled and diced
Maple Glaze
Pecan Bacon Crumble
Preheat oven to 350 degrees. Make Pecan Bacon Crumble. Set aside. Keep oven temp at 350 degrees.
In a medium bowl, using electric mixer, beat eggs, white
sugar and brown sugar until light in color and creamy, about 4-5 minutes.
Add oil and vanilla extract and beat for 1-2 minutes more
to blend in the ingredients. Add pumpkin puree and continue beating for 1 more
minute to combine.
In a separate medium bowl, combine the flour, baking
soda, baking powder, salt, and cinnamon.
Add dry ingredients to wet ingredients and mix just until
combined. Do not over mix. Fold in the apples.
Spray the bundt pan with baking spray. Carefully pour the
batter into the bundt pan.
Bake at 350 degrees for about 50 or 60 minutes or until a
tooth pick inserted in the cake comes out clean. Let the cake cool on a wire
rack for about 40 minutes. Invert the bundt pan onto the serving platter and
let the cake to cool further.
Drizzle cool cake with Maple Glaze and Top with Pecan Bacon Crumble.
Maple Glaze: Whisk together 1 c confectioners' sugar, 1/4 c pure maple syrup, 1 T very soft butter, 1/2 tsp. vanilla, If too thick add more syrup; too thin, add more confectioner's sugar.
Pecan Bacon Crumble: Line a baking sheet with a silicon mat or parchment. In a medium bowl beat 1 egg white. Add pinch of salt, 1/4 c pure maple syrup, 4 strips of crisp cooked bacon, chopped fine and 1/2 c toasted pecans, chopped. Spread out on prepared baking sheet and bake for 15 minutes. Remove from oven and stir. Mixture should be moist and sticky with no liquid. If liquid still remains, return to oven for another 5-10 minutes or until no liquid remains. Stir and set aside to cool.
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