Dessert: Maple-Glazed Pumpkin-Cranberry Coffee Cake Recipe | MyRecipes

Recipe by Jackie Mills, R.D. This moist, pretty cake features your favorite fall flavors--warm spices, tangy cranberries, and sweet maple syrup.

This recipe includes fertility superfoods such as:

Cinnamon, Cranberries

Health and fertility benefits of Maple-Glazed Pumpkin-Cranberry Coffee Cake Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.

Ingredients

1 cup walnut halves
2 cups fresh or frozen cranberries
3/4 cup butter, softened
2 cups packed light brown sugar
3 large eggs
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 tablespoon vanilla extract
1 (15-ounce) can pumpkin (not pumpkin pie filling)
1 cup powdered sugar
1/2 cup maple syrup

Instructions

Preheat oven to 350 °. Place walnuts in a single layer on a baking sheet, and bake 6 to 8 minutes or until lightly toasted. Transfer to a plate to cool; chop.
Place cranberries in food processor and process until coarsely chopped. Set aside.
Beat butter at medium speed with an electric mixer until fluffy; gradually add brown sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour and next 6 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed until blended after each addition. Stir in vanilla extract, pumpkin and reserved walnuts and cranberries. Spoon batter into a greased 12-cup Bundt pan, smoothing top.
Bake 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan, and cool completely on rack.
Stir together powdered sugar and 1/4 cup maple syrup in a small bowl until smooth. Stir in remaining maple syrup, 1 teaspoon at a time, until glaze is pourable but not too thin. Drizzle glaze over cooled cake.

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