The pairing of fennel and pine nuts give a Mediterranean flavor twist to a classic apple bundt cake, to suit my Italian family's tastes. This cake has been a huge hit with family, friends, and coworkers.
2In a bowl, sift together flour, baking soda, & salt. Set aside.
3In large bowl, beat together eggs and sugar, then add yogurt, oil, ground fennel, vanilla, & orange zest. Mix well.
4Slowly add dry ingredients to wet mixture. Mix until thoroughly combined. Fold in apples, cranberries, and pine nuts until fully incorporated and evenly distributed.
5Thoroughly coat 10" bundt pan with non-stick spray(or grease and flour pan well). Spread batter into pan evenly. Bake at 350 degrees for 55-60 minutes, or until toothpick or knife comes out clean. Let cool in pan for a few minutes, remove from pan and let cool completely on a rack.
6To make icing: sift together powdered sugar and cinnamon. Whisk in vanilla then whisk in water, 1 tablespoon at a time, until desired thickness/consistency and lump free. Pour over cake and let drizzle down sides.
7* Ground fennel is difficult to find in stores. Buy whole fennel seeds and grind finely in a spice grinder.
** To toast pine nuts, put nuts in a dry skillet and toast on medium heat for a few minutes until slightly golden brown. Stir often and watch closely as they can turn too brown/burn quickly.