Cranberry Apple Pecan Bundt Cake

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

  • Festive Flavors: The combination of cranberries, apples, and pecans brings together classic holiday tastes that are both comforting and celebratory.
  • Moist and Tender: The use of buttermilk ensures a soft texture, keeping the cake light and moist with a subtle tang.
  • Visually Appealing: Baked in a bundt pan, this cake boasts an elegant shape, making it a stunning centerpiece for any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter, softened
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Buttermilk
  • Dried cranberries
  • Fuji apple, cored, peeled, and cubed
  • Pecans, chopped
  • Powdered sugar (optional, for decoration)

Directions

  1. Preheat the Oven: Set your oven to 350°F (177°C).
  2. Prepare the Cranberries: Soak the dried cranberries in a cup of boiling water, covered, to plump them up.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar with an electric mixer on high speed until light and fluffy, about 3 minutes.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
  6. Combine Dry and Wet Mixtures: Gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  7. Incorporate Fruits and Nuts: Drain the cranberries and gently fold them into the batter along with the chopped apple and pecans.
  8. Prepare the Bundt Pan: Thoroughly grease a 9-inch bundt pan with baking spray that contains flour, ensuring all crevices are coated.
  9. Fill and Bake: Pour the batter evenly into the prepared bundt pan. Place the pan on a baking sheet and bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Allow the cake to cool in the pan on a wire rack for 40 minutes. Carefully invert the cake onto a serving plate. Once completely cooled, dust with powdered sugar if desired.

Servings and Timing

  • Servings: Approximately 12 slices
  • Preparation Time: 30 minutes
  • Cooking Time: 60 minutes
  • Total Time: 1 hour 30 minutes

Variations

  • Fruit Substitutions: Swap dried cranberries with fresh cranberries or other dried fruits like cherries or raisins.
  • Nut Alternatives: Replace pecans with walnuts or almonds for a different nutty flavor.
  • Spice It Up: Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm spice note.

Storage/Reheating

  • Storage: Keep the cake covered at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week.
  • Freezing: Wrap the cake or individual slices in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
  • Reheating: Warm slices in the microwave for 10-15 seconds or in a preheated 300°F (150°C) oven for 10 minutes.

FAQs

What type of apples work best for this cake?

Fuji apples are recommended for their sweetness and firmness, but other varieties like Granny Smith or Honeycrisp can also be used.

Can I use fresh cranberries instead of dried?

Yes, fresh cranberries can be used. If using fresh, there’s no need to soak them; simply fold them into the batter as is.

Is there a substitute for buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

How do I prevent the cake from sticking to the bundt pan?

Ensure the bundt pan is thoroughly greased with baking spray that contains flour, reaching all the intricate details of the pan.

Can I add spices to the cake?

Absolutely! Adding spices like cinnamon or nutmeg can enhance the flavor profile of the cake.

How should I decorate the cake?

A simple dusting of powdered sugar adds elegance. You can also drizzle a glaze made from powdered sugar and milk for added sweetness.

Can I make this cake in advance?

Yes, this cake can be made a day ahead. Store it covered at room temperature, and add any decorative toppings like powdered sugar just before serving.

What should I serve with this cake?

This cake pairs well with a cup of coffee or tea. For a decadent touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean, and the top is golden brown.

Can I use a different type of pan?

While a bundt pan gives the cake its characteristic shape, you can use a tube pan or two loaf pans. Adjust baking times accordingly and monitor for doneness.

Conclusion

This Cranberry Apple Pecan Bundt Cake is a delightful addition to any holiday table or family gathering. Its harmonious blend of flavors and moist texture make it a crowd-pleaser that’s both easy to make and impressive to serve. Enjoy baking and sharing this delicious cake with your loved ones!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Apple Pecan Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices
  • Diet: Vegetarian
Print Recipe

Description

This Cranberry Apple Pecan Bundt Cake combines tart cranberries, sweet apples, and crunchy pecans in a moist buttermilk cake, perfect for fall and winter holidays. Its festive flavors and elegant bundt shape make it a standout dessert for any gathering.

 

Ingredients

  • 2 ¾ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • 1 cup dried cranberries
  • 1 large Fuji apple, cored, peeled, and cubed
  • 1 cup chopped pecans
  • Powdered sugar (optional, for decoration)

Instructions

  • Preheat Oven: Preheat to 350°F (177°C).
  • Prep Cranberries: Soak dried cranberries in boiling water, covered, for 10 minutes. Drain and set aside.
  • Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, and salt.
  • Cream Butter & Sugar: Beat butter and sugar until light and fluffy, about 3 minutes.
  • Add Wet Ingredients: Mix in eggs one at a time, followed by vanilla extract.
  • Combine Wet & Dry: Alternate adding dry ingredients and buttermilk, starting and ending with the dry mix.
  • Incorporate Fruits & Nuts: Fold in cranberries, apple cubes, and pecans.
  • Prepare Pan: Grease a 9-inch bundt pan with baking spray containing flour.
  • Bake: Pour batter into pan, level, and bake for 60 minutes or until a toothpick comes out clean.
  • Cool: Cool in pan for 40 minutes before inverting onto a wire rack.
  • Decorate & Serve: Once cool, dust with powdered sugar if desired.

Notes

  • Substitute dried cranberries with fresh for a tangier flavor.
  • Add 1 tsp cinnamon or nutmeg to enhance holiday spice.
  • Store at room temperature for 3 days or refrigerate for a week.
  • Freezes well for up to 3 months.
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star