If you are feeling like you want to stretch your baking muscles this lovely fall day, try this recipe. In 2008 I competed in NECN new’s TV Diner Bake Off and this was the winning recipe. Other than the Topsfield Fair, this was my first head to head competition and after I won, I realized I was totally hooked on contesting!
Here’s the link to the judging portion of the show:
This is a filled bundt cake with a glaze. There is a lot of batter and this recipe requires a large bundt pan (like the Nordic Ware original pan) that can hold 10-15 cups of batter plus the filling. If you have a basic tube cake pan it will work as well. Check your pan and often times they are marked with the measurement. If all else fails, fill a one cup measuring cup with water and see how many cups your pan holds. Make sure to grease your pan well. I use a canola oil baking spray and go over it twice. As always, you can email me with any questions about the cake (or any recipe I have) before you get started. This one is worth the effort, believe me!
Taste of New England Harvest 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 teaspoon 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 (canned is fine)
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 confectioners sugar
1/4 teaspoon cinnamon
2 tablespoons apple brandy
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1/4 cup New England hazelnuts, toasted and chopped ( may substitute walnuts)
1/4 cup sweetened dried Cape Cod cranberries chopped
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. Refrigerate until ready to use but for at least one hour.
Preheat oven to 350 degrees. Heavily grease a 12 cup Bundt pan and set aside.
In another bowl sift together flour, baking soda, cinnamon, nutmeg, ginger and salt and set aside.
In a large bowl beat granulated sugar, brown sugar and butter until light and fluffy. With mixer running, add eggs one at time and mix until blended. Beat in squash, sour cream and vanilla until well combined. Beat in the flour mixture until just combined.
Spoon one third of the batter into the pan. Spoon filling in a circle on top of batter but do not allow filling to touch the edge of the pan (a tiny ice cream scoop is perfect for this). Top with remaining batter.
Bake for 55-65 minutes until golden brown and cake tester comes out clean.
Remove from oven and place on cooling rack for 15 minutes. Turn out on to serving plate to cool completely.
Before serving, make the glaze. Whisk together apple sauce, confectioners sugar, cinnamon, brandy, heavy cream and vanilla extract in a small bowl. Drizzle glaze over cake and sprinkle with hazelnuts and cranberries. Enjoy!