Apple Pecan Cranberry Bundt Cake.

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with butter or non-stick spray, then dust it with flour to prevent sticking.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3: Cream the Butter and Sugars

1. In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredient mixture to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined.

Step 5: Fold in the Apples, Cranberries, and Pecans

1. Gently fold in the chopped apples, cranberries, and pecans. If using dried cranberries, soak them in hot water for 10 minutes before adding them to the batter.

Step 6: Bake the Cake

1. Spoon the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

Step 7: Prepare the Glaze

1. In a small bowl, whisk together the powdered sugar, apple cider (or milk), and vanilla extract until smooth. If the glaze is too thick, add a bit more liquid, one teaspoon at a time. Drizzle the glaze over the cooled cake and sprinkle with chopped pecans.

Tips for the Best Apple Pecan Cranberry Bundt Cake

• Use Fresh Ingredients: Fresh apples and cranberries provide the best flavor and texture. If fresh cranberries are not available, dried cranberries work well too.
• Don’t Overmix the Batter: Overmixing can result in a dense cake. Mix just until the ingredients are combined.
• Let It Cool Completely Before Glazing: The glaze will set nicely on a cooled cake, while a warm cake will cause the glaze to melt and run off.
• Add Extra Flavor with Apple Cider: Using apple cider in the glaze and the batter enhances the apple flavor, making the cake even more delicious.

Why This Cake is Perfect for Fall

The Apple Pecan Cranberry Bundt Cake embodies all the comforting flavors associated with fall. The combination of sweet apples, tart cranberries, and warm spices creates a delightful balance, while the pecans add a satisfying crunch. It’s not only a dessert but also a great addition to brunch tables or afternoon coffee breaks. Its festive appearance and rich flavors make it a go-to recipe for Thanksgiving, holiday dinners, or any fall celebration.

Variations and Substitutions

• Make It Dairy-Free: Substitute the butter with a dairy-free spread and use a dairy-free yogurt in place of sour cream.
• Swap the Pecans: If you’re not a fan of pecans, try walnuts or almonds instead.
• Add a Streusel Topping: Before baking, sprinkle a mixture of brown sugar, cinnamon, and chopped nuts over the batter for an extra layer of flavor.

Storage and Make-Ahead Tips

• Store at Room Temperature: Keep the cake covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
• Freeze for Later: Wrap the cooled cake (without glaze) tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature and glaze before serving.
• Make It a Day Ahead: This cake tastes even better the next day as the flavors have time to meld. Prepare it a day in advance and store it in an airtight container.

Conclusion

The Apple Pecan Cranberry Bundt Cake is an easy-to-make dessert that packs in all the best flavors of fall. Its moist texture and delightful blend of sweet and tart make it an irresistible treat for any occasion. Whether you’re baking for a special holiday or just to enjoy the cozy flavors of the season, this Bundt cake is sure to impress and satisfy.