Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 15 Servings
This Apple Cranberry Pecan Bundt Cake is perfect to go with a nice hot coffee! You will surely love the amazing texture of this cake. Enjoy!
Ingredients:
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1 Fuji apple, cored, peeled, and cubed
1 c buttermilk
3 Eggs
2 ½ c all-purpose flour
¼ tsp salt
1 c pecans, chopped
powdered sugar for decorating
1 ¾ c granulated sugar or cane sugar
¾ c unsalted butter at room temperature softened
2 tsp vanilla extract
2 tsp baking powder
1 c dried cranberries
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
In a cup with boiling water, add 1 cup of dried cranberries and soak them.
Add baking powder, salt, and 2 1/2 cups of flour into a mixing bowl. Whisk everything until well incorporated.
In another mixing bowl, add sugar and softened butter. Beat for about 3 minutes or until well blended. Add 2 tsp vanilla extract and 3 eggs, then beat to combine.
Gradually transfer the flour mixture into the bowl with the butter mixture, then beat on a low speed every addition until well blended.
Drain the cranberries and use paper towels to pat them dry. Add them into the batter together with the pecans, and apples. Stir to combine.
Apply cooking spray and sprinkle flour on the inside of a Bundt cake pan.
Transfer the batter to the prepared pan and spread it evenly.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place the pan in the preheated oven and bake the batter for an hour or until done.
Remove the cake from the oven and let it rest for at least 40 minutes at room temperature.
Dust the cake with powdered sugar.
Serve and enjoy!
Nutrition Facts:
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
- 1 Fuji apple, cored, peeled, and cubed
- 1 c buttermilk
- 3 Eggs
- 2 ½ c all-purpose flour
- ¼ tsp salt
- 1 c pecans, chopped
- powdered sugar for decorating
- 1 ¾ c granulated sugar or cane sugar
- ¾ c unsalted butter at room temperature softened
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 c dried cranberries
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
In a cup with boiling water, add 1 cup of dried cranberries and soak them.
Add baking powder, salt, and 2 1/2 cups of flour into a mixing bowl. Whisk everything until well incorporated.
In another mixing bowl, add sugar and softened butter. Beat for about 3 minutes or until well blended. Add 2 tsp vanilla extract and 3 eggs, then beat to combine.
Gradually transfer the flour mixture into the bowl with the butter mixture, then beat on a low speed every addition until well blended.
Drain the cranberries and use paper towels to pat them dry. Add them into the batter together with the pecans, and apples. Stir to combine.
Apply cooking spray and sprinkle flour on the inside of a Bundt cake pan.
Transfer the batter to the prepared pan and spread it evenly.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place the pan in the preheated oven and bake the batter for an hour or until done.
Remove the cake from the oven and let it rest for at least 40 minutes at room temperature.
Dust the cake with powdered sugar.
Serve and enjoy!
