Cranberry Apple Pecan Bundt Cake

Hi, I’m Asmaa. I’m 29 years old, and some of my happiest memories are from the kitchen, standing beside my mom as she showed me how to stir, season, and taste with care.
The other day, I watched a reel for a Cranberry Apple Pecan Bundt Cake, and instantly, it felt like stepping back into my childhood kitchen. The rich scent of butter and vanilla, the sparkle of red cranberries, and the soft golden crumb reminded me of the cakes my mom baked on crisp winter mornings. I could almost hear her humming as the oven door closed and the sweet aroma filled the house. Make it, share it, and tag me — I’d love to see your cozy kitchen moments too.

Why You’ll Love This Recipe

This bundt cake is the perfect balance of comforting and celebratory. You’ll love how the buttermilk keeps it soft and moist even days after baking. The mix of tart cranberries, sweet apples, and buttery pecans creates layers of flavor in every bite. It’s festive without being fussy — a reliable favorite that looks impressive but feels easy to make. Perfect for cozy mornings, gifting, or serving alongside coffee after dinner.

Ingredients

Dry Ingredients

• 2 ½ cups all-purpose flour – for a tender, structured crumb.
• 2 teaspoons baking powder – gives the cake its gentle lift.
• ¼ teaspoon salt – a subtle balance to enhance sweetness.

Wet Ingredients

• ¾ cup unsalted butter, softened – brings richness and that classic buttery flavor.
• 1 ¾ cups granulated sugar – sweetens and caramelizes beautifully.
• 3 eggs – adds structure and moisture.
• 2 teaspoons vanilla extract – gives warmth and depth to every bite.
• 1 cup buttermilk – keeps the cake soft, light, and perfectly moist.

Add-ins

• 1 cup dried cranberries – little bursts of tart fruitiness.
• 1 Fuji apple, peeled and cubed – juicy sweetness with a bit of texture.
• 1 cup chopped pecans – adds crunch and a nutty richness.
• Powdered sugar – for a pretty, snowy finish.

Directions (Step-by-Step Cooking Guide)

Step 1: Prepare Your Pan and Cranberries

Preheat your oven to 350°F. Generously spray your bundt pan with baking spray that includes flour, making sure to coat every curve and edge. Soak the dried cranberries in hot water until plump, then drain them and set aside.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. This keeps the leavening even and prevents clumps.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until pale and fluffy. This step takes a few minutes but is worth it — the mixture should look creamy and almost whipped.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. The batter will look silky and smooth at this point.

Step 5: Combine with Buttermilk and Flour

Reduce your mixer speed to low. Alternate adding the flour mixture and buttermilk in three parts, starting and ending with the flour. Mix only until combined — overmixing can make the cake dense instead of light and airy.

Step 6: Fold in the Add-ins

Using a spatula, gently fold in the plumped cranberries, cubed apple, and chopped pecans. You’ll see flecks of red, bits of apple, and crunchy nuts evenly scattered through the batter.

Step 7: Fill and Bake

Pour the batter into your prepared bundt pan, smoothing the top lightly. Set the pan on a baking sheet for stability, then bake for about one hour or until a toothpick comes out clean. The top should be golden and your kitchen filled with the scent of baked apples and butter.

Step 8: Cool and Release

Let the cake cool in the pan for 40 minutes. Then place the pan in the freezer for about 20 minutes before inverting it onto a serving plate. Be patient — gravity will do the work. Once released, dust with powdered sugar and admire your beautiful creation.

Cultural or Technique Note

Bundt cakes hold a special place in American baking — inspired by European traditions yet uniquely homey and versatile. Their signature pans transform simple batters into stunning desserts with sculpted details and golden crusts. This version captures that timeless charm, combining the gentle tang of buttermilk with the cozy flavors of apples and cranberries for a classic yet fresh holiday twist.

Serving Suggestions

• Serve warm with coffee or tea for a cozy breakfast.
• Add a dollop of whipped cream or vanilla ice cream for dessert.
• Pair with spiced cider or mulled wine on a cold evening.
• Gift it to a neighbor or friend wrapped in parchment for a sweet holiday gesture.

Pro Tips for Success

• Use baking spray with flour to guarantee an easy release.
• Soak the cranberries before baking for plump, juicy bites.
• Don’t overmix once flour is added — it keeps the texture tender.
• Let the cake cool properly before removing from the pan to prevent breakage.
• Dust with powdered sugar right before serving for the prettiest finish.
• Use fresh apples like Fuji or Honeycrisp for the best flavor balance.

Common Mistakes to Avoid

Skipping the baking spray: Even “non-stick” pans need coating — otherwise, you risk tearing the cake.
Overbaking: The cake dries out quickly — test early with a toothpick.
Rushing the release: Let it cool as directed so the cake holds its shape.
Overmixing: Too much mixing creates a dense texture instead of tender crumb.
Using old baking powder: Fresh leavening makes all the difference in rise and fluffiness.

Storage & Reheating

Fridge: Store airtight for 3–4 days.
Freezer: Freeze for up to 2 months, well wrapped.
Reheat: Warm slices gently in the oven or microwave with a touch of butter or a splash of milk for moisture.

Frequently Asked Questions

Q1: Can I use fresh cranberries instead of dried?
Yes, but reduce the amount slightly and toss them in a bit of flour first to keep them evenly distributed.

Q2: What type of apples work best?
Fuji, Honeycrisp, or Gala apples hold their shape and add natural sweetness.

Q3: Can I make this cake ahead of time?
: Absolutely! It keeps beautifully for several days, and the flavors deepen as it rests.

: Always use a baking spray with flour and coat every detail of your pan before adding the batter.

Q5: Can I add glaze instead of powdered sugar?
Yes, a simple vanilla or orange glaze would add a lovely finishing touch.

Closing Paragraph

Every bite of this Cranberry Apple Pecan Bundt Cake tastes like a hug from the holidays — tender, fruity, and delightfully buttery. It’s simple enough for a Sunday afternoon but beautiful enough to grace your holiday table. Enjoy it as is, or make it your own with a drizzle of glaze or extra pecans on top. However you serve it, this cake will bring smiles, warmth, and just the right amount of sweetness to your season.

Final Thoughts

When I first baked this cake, I couldn’t believe how effortlessly it turned out — golden, fragrant, and perfectly shaped. There’s something so comforting about the mix of cranberries and apples, like a quiet moment of joy in the middle of a busy holiday week. I hope it brings that same warmth to your kitchen, too. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.