FIRST PLACE WINNER
Taste of New England-Harvest Bundt Cake By Laurie Lufkin
For the Filling:
8 oz cream cheese, softened 1 egg 1 tablespoon cornstarch 1/4 cup Vermont maple syrup 1/3 cup New England hazelnuts, toasted and chopped 1/3 cup chopped Cape Cod dried cranberries 1/3 cup old fashioned oats 1/4 cup brown sugar 2 tablespoons butter, melted 1/4 teaspoon salt 1/2 teaspoon cinnamon
For the Cake:
3 cups all purpose flour 2 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon nutmeg, freshly grated 1/2 teaspoon powdered ginger 1 teaspoon salt 1 cup granulated sugar 1 cup brown sugar 1 cup butter, softened 4 eggs 1 cup butternut or other winter squash puree 1 cup sour cream 1 teaspoon vanilla extract
For the Topping:
1/2 cup Macintosh, Granny Smith or other tart New England applesauce 3/4 cup confectioners sugar 1/4 cup cinnamon 1/4 cup New England hazelnuts, toasted and chopped 1/4 cup dried Cape Cod cranberries chopped
Preheat oven to 350 degrees. Grease Nordic Ware Anniversary Bundt Cake Pan and set aside.
In a medium bowl prepare the filling. Beat together cream cheese, egg, cornstarch and maple syrup. Add hazelnuts, cranberries, oats, brown sugar, melted butter, salt and cinnamon and beat again until well mixed. Set aside.
In another bowl whisk 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. Add eggs one at time until blended. Beat in squash, sour cream and vanilla until well combined. Beat in the flour mixture until just combined. Do not over-mix.
Spoon one half of the batter into the pan. Spoon filling on top of batter but do not allow filling to touch the edge of the pan. Top with remaining batter.
Bake for 60 minutes.
Remove from oven and place on cooling rack for 15 minutes. Turn out on to rack to cool completely.
When cake is cool, place on serving plate. Combine apple sauce, confectioners sugar and cinnamon in a small bowl. Drizzle glaze over cake and sprinkles with hazelnuts and cranberries. Enjoy!
