Description
This Apple Pecan Cranberry Bundt Cake is a perfect fall treat, featuring a moist, spiced batter filled with fresh apples, crunchy pecans, and tart dried cranberries. It’s a delightful combination of flavors and textures, perfect for any celebration or cozy afternoon tea.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups chopped apples
- 1 cup chopped pecans
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mix together the vegetable oil, granulated sugar, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped apples, pecans, and dried cranberries until evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For extra flavor, consider drizzling the cake with a simple glaze made of powdered sugar and milk or a cream cheese frosting.
- You can use any type of apples you prefer, such as Granny Smith or Honeycrisp, to vary the flavor profile.
- This cake can be stored at room temperature in an airtight container for up to 3 days or refrigerated for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes