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!!


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!


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


1 cup confectioners sugar

1 tbs vanilla extract

1 tbs milk


Enjoy! (:

-Sophia Tatiana