Cranberry Apple Pecan Bundt Cake
This cozy Cranberry Apple Pecan Bundt Cake is full of warm holiday flavor — with tart cranberries, sweet apples, and buttery pecans in every moist, golden slice.
Equipment
- Bundt Pan
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Spatula
- Cooling Rack
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
Add-ins
- 1 cup dried cranberries soaked and drained
- 1 Fuji apple peeled and cubed
- 1 cup chopped pecans
- powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease bundt pan thoroughly with baking spray that contains flour.
- Soak dried cranberries in hot water for 10 minutes. Drain and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar until pale and fluffy, about 3–5 minutes.
- Beat in eggs one at a time, then mix in vanilla extract.
- Alternate adding flour mixture and buttermilk in three parts, beginning and ending with flour. Mix just until combined.
- Fold in cranberries, cubed apple, and chopped pecans with a spatula.
- Pour batter into prepared bundt pan and smooth the top. Bake for about 60 minutes or until a toothpick comes out clean.
- Cool cake in pan for 40 minutes, then place in freezer for 20 minutes before inverting onto a serving plate.
- Dust with powdered sugar before serving.
Notes
To prevent sticking, always use baking spray with flour and cool the cake completely before removing. For added flair, top with a vanilla or orange glaze instead of powdered sugar.