Farm to Table Fall Baking





One thing I absolutely love about fall time is the farmers markets. Where I live the markets are still thriving and full of colorful fruits (mainly apples) and vegetables. Today, I walked through and enjoyed the array of local produce . .

IMG_4776 IMG_4779 IMG_4781 IMG_4783

IMG_4788 IMG_4791 IMG_4794 IMG_4798 IMG_4800

I was inspired by the beautiful crimson red cranberries. With these, I decided to make a simple pumpkin cranberry bundt cake with a vanilla glaze. Here’s how I did it –

IMG_4811Mix  together 3 cups of all purpose flour, 2tsp baking soda, 1/4 teaspoon all spice, 1 tsp cinnamon, and 1/8 teaspoon salt.

IMG_4812In a separate bowl, I combined 3 cups of sugar, 1 15oz can pumpkin puree, 4 eggs, 1 cup vegetable oil, and 1/2 cup water or orange juice.

IMG_4816Next, slowly incorporate your dry ingredients into your wet mixture.

IMG_4822Lastly, add one cup of fresh or frozen cranberries.

Grease your bundt pan and bake at 325 degrees for about 1 hour and 10 minutes (depending on your oven it could be a little more or a little less)

While that is baking whisk together the glaze.

IMG_4827You will need 1 cup of confectioners sugar, 1 tbs vanilla extract, and 1 tbs milk (I used almond).

IMG_4828 IMG_4833Once a toothpick can be inserted and removed without any residue, allow the cake to cool for about 15 minutes. Then, cover with glaze and enjoy!!

-Tips-

To make this recipe vegan friendly replace the eggs with apple sauce or bananas and the milk with an alternative such as almond!

I think adding orange zest to either the cake batter or even the glaze would also be a delicious touch!


Ingredients

3 cups flour

2 tsp baking soda

1/4 tsp allspice

1 tsp cinnamon

3 cups sugar

4 eggs

1 cup vegetable oil

1/2 cup water or orange juice

Icing-

1 cup confectioners sugar

1 tbs vanilla extract

1 tbs milk

 

Enjoy! (:

-Sophia Tatiana