Cranberry Apple Pecan Bundt Cake

Today, I want to share a delightful dessert that brings together the warm flavors of autumn: Cranberry Apple Pecan Bundt Cake. This cake is moist and full of fruity goodness, making it perfect for any gathering or cozy family dinner. With a crumbly texture and a hint of sweetness from the sugar and fresh fruits, it’s sure to please everyone.

Why Make This Recipe

Cranberry Apple Pecan Bundt Cake is a wonderful way to celebrate seasonal flavors. It combines tart cranberries with sweet apples and crunchy pecans, offering a delicious contrast in every bite. This cake is not only tasty, but it’s also visually appealing with its beautiful Bundt shape. It’s a lovely centerpiece for your dessert table!

How to Make Cranberry Apple Pecan Bundt Cake

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
4 large eggs
1 cup buttermilk
1 tsp vanilla extract
2 cups diced apples (peeled and cored)
1 cup fresh cranberries
1 cup chopped pecans

Directions:

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to ensure the cake comes out easily.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later.
Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each one. Then, mix in the vanilla extract until everything is combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Alternate adding the buttermilk with the flour mixture. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
Fold in Fruits and Nuts: Gently fold in the diced apples, fresh cranberries, and chopped pecans. Make sure they are evenly distributed in the batter.
Pour Batter: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Bake: Bake the cake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
Cool Cake: Allow the cake to cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Serve: You can dust the cooled cake with powdered sugar or drizzle it with a glaze, if you like.

How to Serve Cranberry Apple Pecan Bundt Cake

Serve the cake at room temperature. It goes wonderfully with a cup of tea or coffee. If you have guests over, you can cut it into slices and offer it with whipped cream or vanilla ice cream.

How to Store Cranberry Apple Pecan Bundt Cake

If you have leftovers (though they might be hard to resist!), store the cake in an airtight container. You can keep it at room temperature for up to 3 days, or in the fridge for about a week. If you need to store it longer, wrap it well in plastic wrap and freeze it for up to 3 months.

Tips to Make Cranberry Apple Pecan Bundt Cake

Make sure your butter is softened to room temperature for easier mixing.
Use fresh cranberries for the best flavor, or you can use frozen cranberries if fresh ones are not available.
Don’t overmix the batter after adding the flour; this helps keep the cake light and fluffy.

Variation

You can change things up by adding spices like cinnamon or nutmeg for extra warmth. You can also substitute the pecans with walnuts or omit the nuts altogether for a nut-free version.

FAQs

Can I use dried cranberries instead of fresh?
Yes, but the texture and flavor will be different. Fresh cranberries give a nice tartness.

What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

Can I make this cake ahead of time?
Absolutely! This cake tastes even better after a day or two, so you can bake it ahead and store it for later.