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Apple Cranberry Pecan Bundt Cake

Delicious Apple Cranberry Pecan Bundt Cake for Cozy Gatherings

This Apple Cranberry Pecan Bundt Cake is a delightful fusion of sweet apples, tart cranberries, and crunchy pecans, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour substitute with gluten-free blend for a gluten-free version
  • 1 tbsp Baking Powder ensure it's fresh
  • 1 tsp Baking Soda check expiration date
  • 1 tsp Salt use fine salt for even distribution
  • 1 tsp Ground Cinnamon freshly ground is best
  • 0.5 tsp Ground Nutmeg adjust to taste
  • 1 cup Granulated Sugar brown sugar could enhance moisture
  • 0.5 cup Brown Sugar substitute with granulated sugar if needed
  • 0.5 cup Vegetable Oil melted butter can be used for richness
  • 3 large Large Eggs room temperature for better mixing
  • 1 tbsp Vanilla Extract almond extract can be a twist
  • 2 cups Peeled, Cored, and Chopped Apples mix of sweet and tart works best
  • 1 cup Fresh or Dried Cranberries reduce sugar if using dried
  • 1 cup Chopped Pecans substitute with walnuts or almonds if preferred
For Dusting & Glazing
  • 1 cup Optional: Powdered Sugar mix with orange juice for glaze

Equipment

  • Bundt pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and generously grease a bundt pan with vegetable oil or butter.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
  3. In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Gradually add the eggs, mixing well after each.
  4. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
  5. Fold in the chopped apples, cranberries, and pecans into the batter with a spatula.
  6. Pour the batter into the prepared bundt pan and smooth the top.
  7. Bake for 45-50 minutes, checking for doneness with a toothpick.
  8. Remove from the oven and let cool in the pan for 10 minutes before inverting onto a wire rack.
  9. Dust with powdered sugar or glaze before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 56gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 200mgPotassium: 175mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure ingredients are at room temperature for a smoother batter. Grease the bundt pan well to prevent sticking. Store leftovers in an airtight container at room temperature for up to three days.

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