Here’s an oldie but a goodie–feel like doing a little baking this weekend? Try this! I made this one up a few years ago for the Topsfield Fair and came home with a blue ribbon from the King Arthur baking contest! The deadline is approaching quickly if you are thinking about entering any goodies into the fair–get those forms in!
Here’s a link to the form–print it out and enter something–it’s so fun!!! http://www.topsfieldfair.org/handbook/2012/foodentry.pdf
Taste of Autumn Bundt Cake
For the Filling:
8 oz cream cheese, softened
1 egg yolk
2 tablespoon cornstarch
1/4 cup Vermont maple syrup
1/4 cup brown sugar
2 tablespoons butter, softened
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons Cape Cod whole berry cranberry sauce
1/3 cup dried Cape Cod cranberries, chopped
For the Cake:
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
3/4 teaspoon nutmeg, freshly grated
3/4 teaspoon powdered ginger
1/2 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
1 cup butter, softened
1 cup butternut squash or pumpkin puree
1 cup sour cream
1 teaspoon vanilla extract
For the Topping:
1/2 cup Macintosh, Granny Smith or other tart New England apple sauce
1 cup confectioner’s sugar
1/4 teaspoon cinnamon
1 tablespoons apple brandy
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1/4 cup New England hazelnuts, toasted and chopped
1/4 cup dried Cape Cod cranberries chopped
Preheat oven to 350 degrees. Grease bundt pan and set aside.
In a medium bowl sift together flour, baking soda, cinnamon, nutmeg, ginger and salt and set aside.
In a medium bowl prepare the filling. Beat together cream cheese, egg, cornstarch and maple syrup. Add brown sugar, butter, salt and cinnamon, cranberries and cranberry sauce until combined. Set aside.
In a large bowl beat granulated sugar, brown sugar and butter until light and fluffy. Add eggs one at time until blended. Beat in squash, sour cream and vanilla until well combined. Beat in the flour mixture until just combined.
Spoon one half of the batter into the pan. Spoon filling on top of batter in a ring but do not allow filling to touch the edge of the pan. Top with remaining batter. Bake for 60 minutes.
Remove from oven and place on cooling rack for 15 minutes. Turn out on to rack to cool completely.
When cake is cool, place on serving plate. Combine apple sauce, confectioner’s sugar, cinnamon, brandy, heavy cream and vanilla extract in a small bowl. Drizzle glaze over cake and sprinkle with hazelnuts and cranberries.