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
