Happy Fall, Y’all!

This recipe was an inspiration for fall recipes soon to come. We hope you enjoy it!

3 cups all-purpose flour
2 cups sugar
1.5 Tb ground cinnamon and 2 Tb cinnamon, divided
1 tsp apple pie spice
1 tsp ground nutmeg
1 tsp baking soda
1 tsp salt
1/2 tsp ground allspice
1 stick butter, divided in half
1 cup brown sugar, divided
3 eggs, beaten
1 Tb vanilla extract
1 cup chopped pecans
1 24oz jar applesauce
10 oz dried cranberries

For Icing:
16 oz confectioners sugar
1/2 tsp vanilla extract
5 Tb water

Preheat oven to 350.

Mix dry ingredients into a large mixing bowl.

Add eggs, applesauce, 1.5 Tb cinnamon, allspice, nutmeg and apple pie spice to bowl. Fold in nuts and cranberries. Mix well.

In bundt pan, add 1/2 stick butter. Place in oven until melted. Remove from heat. Add 1/2 cup brown sugar and 1/2 Tb cinnamon to sugar mix. Stir well in bundt pan. Set adide.

Melt 1/2 stick butter. Add 1/2 cup brown sugar and 1/2 Tb cinnamon. Stir well. Set aside.

Add 1/2 batter to bundt pan with butter/sugar mix.

Gradually pour other reserved butter/sugar mix around the center. Top with cake mix in increments.

Top with leftover cake batter. Bake in oven for 50 minutes or until an inserted knife or toothpick comes out clean.

Remove from heat and rest 5-10 minutes. Invert onto platter, tapping on pan with a spoon to loosen.

Let sit for 10-15 minutes.

For icing, mix 16 oz confectioners sugar, 1 tsp vanilla extract and 5 Tb water in a bowl. Stir well. Drizzle over cake.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet