The Cranberry Apple Pecan Bundt Cake is a delightful dessert that perfectly captures the flavors of fall. With the tartness of fresh cranberries, the sweetness of apples, and the crunch of pecans, this cake is a festive treat that’s perfect for holiday gatherings or a cozy autumn evening. Topped with a luscious maple glaze, this cake is as beautiful as it is delicious.
Why You’ll Love This Recipe
- Flavorful Combination: The blend of cranberries, apples, and pecans creates a perfect harmony of tart, sweet, and nutty flavors.
- Festive and Seasonal: This cake is ideal for the fall and winter months, especially during holiday celebrations.
- Moist and Tender: The addition of sour cream ensures a moist and tender crumb, making each bite a delight.
- Beautiful Presentation: The Bundt shape, along with the maple glaze, makes this cake an impressive dessert to serve to guests.
Ingredients You’ll Need
- All-Purpose Flour: 2 1/2 cups, providing structure to the cake.
- Baking Powder and Baking Soda: 1 teaspoon baking powder and 1/2 teaspoon baking soda for leavening, giving the cake a nice rise.
- Spices: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves for warm, aromatic flavors.
- Butter and Vegetable Oil: 1/2 cup of unsalted butter (softened) and 1/2 cup of vegetable oil for richness and moisture.
- Granulated Sugar: 1 1/4 cups, adding sweetness to the cake.
- Eggs: 3 large eggs, providing structure and richness.
- Vanilla Extract: 1 teaspoon, enhancing the flavor of the cake.
- Sour Cream: 1/2 cup, for a moist and tender crumb.
- Fresh Cranberries: 1 cup, chopped, adding a tart contrast to the sweet apples and pecans.
- Apples: 1 cup, peeled and chopped (Granny Smith recommended for a tart flavor).
- Pecans: 1 cup, chopped, adding a crunchy texture.
- Maple Syrup, Powdered Sugar, and Milk: For the glaze, 1/2 cup maple syrup, 1 cup powdered sugar, and 1-2 tablespoons milk (as needed).
Step-by-Step Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, ensuring all crevices are covered to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing just until combined.
- Fold in the Additions: Gently fold in the chopped cranberries, apples, and pecans until evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Prepare the Maple Glaze: While the cake is cooling, whisk together the maple syrup, powdered sugar, and milk in a small bowl until smooth and pourable.
- Glaze and Serve: Once the cake has cooled, drizzle the maple glaze over the top. Let the glaze set before slicing and serving.
Cooking Tips
- Room Temperature Ingredients: Ensure that your butter, eggs, and sour cream are at room temperature for a smoother batter and better texture.
- Even Baking: Check the cake after 50 minutes, as oven temperatures can vary. If the top is browning too quickly, cover it loosely with aluminum foil.
- Mixing: Be careful not to overmix the batter once the flour is added. Overmixing can result in a denser cake.
Storage Tips
- Storing: Store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, it’s best to store it in the refrigerator.
- Freezing: The cake can be frozen (without glaze) for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator, and glaze before serving.
- Reheating: If you prefer your cake warm, individual slices can be reheated in the microwave for about 10-15 seconds.
Benefits of this Recipe
- Rich in Fiber: The apples and cranberries add fiber to the cake, which is beneficial for digestion.
- Packed with Antioxidants: Cranberries are known for their high antioxidant content, which helps protect your cells from damage.
- Festive and Nourishing: This cake provides a delicious way to enjoy seasonal fruits and nuts, making it a nourishing treat for the holidays.
Nutrition Information (per serving)
- Calories: 450 kcal
- Protein: 5g
- Carbohydrates: 50g
- Fat: 25g
- Fiber: 3g
- Sugar: 30g
- Sodium: 220mg
Note: Nutritional values are approximate and can vary based on exact ingredients used and portion sizes.
What to Serve with Cranberry Apple Pecan Bundt Cake
This cake pairs beautifully with a hot cup of coffee or tea. For a special touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion
The Cranberry Apple Pecan Bundt Cake is a perfect dessert for the fall season, blending warm spices with tart cranberries, sweet apples, and crunchy pecans. The addition of a maple glaze takes it to the next level, making it a stunning centerpiece for any holiday table. Whether you’re serving it at a gathering or enjoying a slice with your morning coffee, this cake is sure to impress.
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
This recipe offers a perfect blend of flavors and textures, making it a delightful treat for any occasion. Enjoy baking and savoring each bite!
