PREP TIME: 30 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 30 MINS | SERVINGS: 15
This cake is light and moist with the perfect combination of vanilla, cranberries, apples, and pecans! Enjoy the amazing flavour and texture of this impressive treat that you can serve on every occasion.
Ingredients
3 Eggs
2 ½ c. all-purpose flour
¾ c. unsalted butter room temperature softened
2 tsp baking powder
¼ tsp salt
1 c. buttermilk
1 ¾ c. granulated sugar or cane sugar
1 Fuji apple cored, peeled, and cubed
2 tsp vanilla extract
1 c. dried cranberries
1 c. pecans chopped
powdered sugar for decorating
How to make Apple Cranberry Pecan Bundt Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a cup of boiling-hot water, soak 1 cup of dried cranberries, covered.
Step 3: To make the cake batter, start by whisking 2 and ½ cups flour, baking powder, and salt in a medium bowl. Then, add the softened butter and sugar to another large bowl. Mix well using a mixer for about 3 minutes on a high setting until you have an even consistency. To the butter-sugar mixture, add 3 eggs and 2 tsp vanilla extract and beat well until blended and light in colour.
Step 4: Into the butter-sugar mixture, add the flour mixture in 3 gradual steps. Add 1/3 of the flour mixture to the butter-sugar mixture while mixing at low speed until well incorporated. Then, add 1/3 cup of buttermilk. Now, add the second 1/3 flour mixture, beating continuously until just mixed. Add the second 1/3 cup of buttermilk, mixing until just combined. Lastly, add the third 1/3 flour mixture, then the final 1/3 cup of buttermilk, beating until just incorporated.
Step 5: Drain the cranberries and wring out the water. Fold in the cranberries to the batter along with the chopped apple, and chopped pecans using a spatula.
Step 6: Using a baking spray, grease the bundt cake, then sprinkle with flour.
Step 7: Into the prepared pan, gently pour the batter. Bake the cake in the preheated oven for about an hour or until the toothpick inserted in the centre of the cake comes out clean. When done, take the cake out of the oven and place it on a wire rack for about 40 minutes.
Nutrition Facts:
Amount per Serving: Calories 348, Fat 15g 23%, Saturated Fat 6g 38%, Cholesterol 58mg 19%, Sodium 70mg 3%, Potassium 155mg 4%, Carbohydrates 49g 16%, Fiber 1g 4%, Sugar 31g 34%, Protein 4g 8%, Vitamin A 370IU 7%, Vitamin C 0.7mg 1%, Calcium 58mg 6%, Iron 1.4mg 8%
Ingredients
- 3 Eggs
- 2 ½ c. all-purpose flour
- ¾ c. unsalted butter room temperature softened
- 2 tsp baking powder
- ¼ tsp salt
- 1 c. buttermilk
- 1 ¾ c. granulated sugar or cane sugar
- 1 Fuji apple cored, peeled, and cubed
- 2 tsp vanilla extract
- 1 c. dried cranberries
- 1 c. pecans chopped
- powdered sugar for decorating
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a cup of boiling-hot water, soak 1 cup of dried cranberries, covered.
Step 3: To make the cake batter, start by whisking 2 and ½ cups flour, baking powder, and salt in a medium bowl. Then, add the softened butter and sugar to another large bowl. Mix well using a mixer for about 3 minutes on a high setting until you have an even consistency. To the butter-sugar mixture, add 3 eggs and 2 tsp vanilla extract and beat well until blended and light in colour.
Step 4: Into the butter-sugar mixture, add the flour mixture in 3 gradual steps. Add 1/3 of the flour mixture to the butter-sugar mixture while mixing at low speed until well incorporated. Then, add 1/3 cup of buttermilk. Now, add the second 1/3 flour mixture, beating continuously until just mixed. Add the second 1/3 cup of buttermilk, mixing until just combined. Lastly, add the third 1/3 flour mixture, then the final 1/3 cup of buttermilk, beating until just incorporated.
Step 5: Drain the cranberries and wring out the water. Fold in the cranberries to the batter along with the chopped apple, and chopped pecans using a spatula.
Step 6: Using a baking spray, grease the bundt cake, then sprinkle with flour.
Step 7: Into the prepared pan, gently pour the batter. Bake the cake in the preheated oven for about an hour or until the toothpick inserted in the centre of the cake comes out clean. When done, take the cake out of the oven and place it on a wire rack for about 40 minutes.
Notes
Nutrition Facts: Amount per Serving: Calories 348, Fat 15g 23%, Saturated Fat 6g 38%, Cholesterol 58mg 19%, Sodium 70mg 3%, Potassium 155mg 4%, Carbohydrates 49g 16%, Fiber 1g 4%, Sugar 31g 34%, Protein 4g 8%, Vitamin A 370IU 7%, Vitamin C 0.7mg 1%, Calcium 58mg 6%, Iron 1.4mg 8%
