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Cranberry Apple Pecan Bundt Cake


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

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