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–+ servings

Cranberry Apple Pecan Bundt Cake

A delicious bundt cake combining the tartness of cranberries, sweetness of apples, and crunch of pecans, perfect for autumn gatherings or family desserts.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American, Bakery
Servings 10 servings
Calories 320 kcal

Ingredients
  

Dry Ingredients

  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1 teaspoon Cinnamon

Wet Ingredients

  • 1/2 cup Unsalted butter, softened
  • 3 large Eggs Add one at a time
  • 1 teaspoon Vanilla extract
  • 1/2 cup Buttermilk Can be substituted with milk and vinegar

Fruits and Nuts

  • 1 cup Chopped apples, peeled Fresh apples recommended
  • 1 cup Cranberries, fresh or frozen Frozen cranberries work well in this recipe
  • 1/2 cup Chopped pecans Can substitute with walnuts or almonds

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • Grease your bundt pan well with butter.
  • In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, baking powder, and cinnamon.
  • In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs, one at a time, mixing well after each addition, and then stir in the vanilla extract.
  • Gradually mix in the buttermilk until well combined.
  • Slowly add your dry mix to the wet mix, stirring gently.
  • Gently fold in the chopped apples, cranberries, and chopped pecans.
  • Pour the batter into the prepared bundt pan, smoothing the top.

Baking

  • Place the pan in the preheated oven and bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.

Cooling and Serving

  • Once done, remove from the oven and let cool in the pan for about 10 minutes.
  • Gently turn it out onto a wire rack to cool completely.
  • Optional: Make a glaze with powdered sugar and a splash of milk to drizzle over the top once cooled.

Notes

This cake tastes better the next day as the flavors meld together. Use fresh, crisp apples for the best flavor. Adjust nuts and fruits according to preference.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 20g
Keyword Apple, Bundt Cake, Cranberry, Fall Dessert, Pecan
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