Here’s a festive and moist Cranberry Apple Pecan Bundt Cake—perfect for fall or holiday gatherings 🍎🍒🌰
🍰 Cranberry Apple Pecan Bundt Cake
Ingredients (12 servings)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 cup finely chopped apple (peeled, tart varieties work best)
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped pecans
- Optional glaze: 1 cup powdered sugar + 2–3 tablespoons apple cider or milk
Instructions
- Preheat oven
- 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Mix dry ingredients
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream butter and sugars
- In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Combine wet and dry
- Alternately add dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Fold in fruit and nuts
- Gently fold in chopped apple, cranberries, and pecans.
- Bake
- Pour batter into prepared bundt pan.
- Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool 10 minutes in the pan, then invert onto a wire rack to cool completely.
- Optional glaze
- Mix powdered sugar with apple cider or milk until smooth.
- Drizzle over cooled cake for extra sweetness and shine.
💡 Tips
- Toss cranberries in 1–2 tablespoons of flour before adding to the batter to prevent sinking.
- For extra flavor, add a teaspoon of orange zest to the batter.
- Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
I can also give a maple glaze version or a mini bundt cake version for single servings if you want a festive presentation.
