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Cranberry Apple Pecan Bundt Cake


  • Author: Grace Riley
  • Total Time: 1 hour 15 minutes
  • Yield: 10 people

Description

Cranberry Apple Pecan Bundt Cake is the quintessential fall dessert, combining the tartness of fresh cranberries, the sweetness of apples, and the crunch of pecans into a moist, tender cake. Perfect for holiday gatherings or cozy afternoons, this delightful bundt cake captures the essence of autumn in every bite. With its beautiful presentation and irresistible flavor, it’s bound to impress your family and friends, making it a must-try recipe.


Ingredients

– 2 cups all-purpose flour

– 1 cup granulated sugar

– 1/2 cup unsalted butter, softened

– 2 large eggs

– 2 cups fresh apples, peeled and diced

– 1 cup fresh cranberries

– 1/2 cup chopped pecans

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1 tsp cinnamon

– 1/2 tsp salt


Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or non-stick spray.

2. In a mixing bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.

3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Gradually mix into the wet ingredients until just combined.

4. Fold in apples, cranberries, and pecans gently.

5. Pour batter into the prepared pan and bake for 50–60 minutes or until a toothpick comes out clean.

6. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

– For added flavor, consider incorporating spices like nutmeg or orange zest.

– Ensure all ingredients are at room temperature for better mixing.

– Leftover cake can be stored in an airtight container for up to one week or frozen for three months.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes

Nutrition

  • Calories: 250
  • Carbohydrates: 36g
  • Protein: 4g