Every November I end up with the same pile on my counter: a bag of cranberries I always buy in a burst of optimism, and a few apples that I have found in the fridge. This cake is what I make with them. It's a buttery, tender Bundt full of diced apple, tart cranberries, and pecans, with a cinnamon pecan layer hiding in the center.
That center layer is my favorite part. You slice the cake and find a brown sugar crumble that nobody saw coming. Then there's the maple vanilla glaze, which runs down the grooves and collects in the ridges, plus extra pecans and dried cranberries on top. It looks like you worked much harder than you did. It's also a good one for the dessert table, because it sits happily at room temperature while the pies get all the attention.
🦃 Planning a Thanksgiving dessert table? Pair this with my Apple Pecan Bundt Cake with Salted Bourbon Caramel. It's the one to bake if you want a second apple cake with a caramel finish.
🎃 Need a pumpkin option too? Try the Pumpkin Bundt Cake with Maple Glaze. It uses a maple glaze like this cake does, so the two look good side by side.
Quick Facts
- Prep time: 25 minutes
- Cook time: 55-65 minutes
- Total time: 1 hour 30 minutes
- Servings: 12-14
- Pan: 10-inch Bundt
Recipe Summary
- 🍎 Fold diced firm apples, cranberries, and pecans into a sour cream batter
- 🥜 Layer a cinnamon pecan crumble through the middle, away from the pan walls
- 🔥 Bake at 350°F for 55-65 minutes, until a toothpick shows a few moist crumbs
- 🧈 Grease and flour every crease of the pan. If your Bundt cakes stick, see why Bundt cake sticks to the pan.
- ⏳ Cool 10 minutes in the pan, flip, and let it cool completely before glazing
- 🍁 Drizzle with maple vanilla glaze, then top with pecans and dried cranberries
- ❄️ Freeze unglazed for up to 3 months
- 🗓️ Make-ahead friendly: bake 1 day ahead and glaze before serving
Jump to:
Ingredient Notes
- Apples: Use firm ones like Granny Smith, Honeycrisp, Pink Lady, or Braeburn. Soft apples turn to mush in the oven, and you want small pieces you can still bite into. Dice them small so they spread evenly through every slice.
- Cranberries: Fresh ones give you the brightest, tartest bite. Frozen work just as well. Toss them in straight from the freezer, because thawed berries bleed pink into the batter.
- Pecans: Toast them first if you have 5 extra minutes. The flavor gets deeper and nuttier, and it shows in both the cake and the filling.
- Sour cream: This keeps the crumb tender and moist, which matters because the apples and cranberries add a lot of bulk.
- Brown sugar: It goes in both the cake and the filling. It adds a caramel note that granulated sugar can't.
- Maple syrup: Use real maple syrup in the glaze. Pancake syrup tastes flat next to the cinnamon and nutmeg.
How to Make It
Start by greasing your Bundt pan. Butter or Crisco works best. Get into every crease and groove, then dust with flour. I know it's tedious, but this step decides whether your cake comes out whole or in pieces.
Mix the filling first so it's ready to go. Stir the chopped pecans, brown sugar, flour, cinnamon, and melted butter together in a small bowl until crumbly. Set it aside.
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
In a large bowl, beat the butter, granulated sugar, and brown sugar for 3-4 minutes, until light and fluffy.
Add the eggs one at a time, then the vanilla.
Add the dry ingredients in three additions, alternating with the sour cream. Stop mixing as soon as the batter comes together.
Fold in the apples, cranberries, and pecans with a spatula.
Spoon half the batter into the pan and spread it evenly. Sprinkle the pecan filling over the middle of the batter, keeping it away from the outer and inner edges.
If the filling touches the pan walls, it can stick and tear the cake when you flip it. Spoon the rest of the batter on top and smooth it so the filling is fully covered.
Bake at 350°F for 55-65 minutes. A toothpick in the thickest part should come out with a few moist crumbs.
Let the cake cool in the pan for 10 minutes. Gently shake the pan to loosen the sides. Place a plate or cooling rack over the pan, flip it, and lift the pan off. Let the cake cool completely.
Two Ways to Finish It
Start with the same cake, then pick your finish. Go glazed for the dessert table, or dust it with powdered sugar when you need something quick.
🍁 Maple Vanilla Glaze
Best for: holiday tables, gifting, and photos
How to finish:
- Cool the cake completely.
- Whisk powdered sugar, cream or milk, maple syrup, and vanilla until smooth.
- Drizzle it over the cake and top with pecans and dried cranberries.
Texture tip: Thin the glaze with a splash of milk for a looser drizzle.
Make-ahead: Bake the cake a day ahead and glaze it shortly before serving.
❄️ Powdered Sugar Dusting
Best for: weeknights, lunchboxes, and when you're short on time
How to finish:
- Cool the cake completely.
- Dust it with powdered sugar just before serving.
Make-ahead: The cake keeps covered at room temperature for 2 days.
✅ Quick chooser
- Want a showpiece? Go glazed.
- Want it fast? Go dusted.
Cranberry Apple Pecan Bundt Cake
Equipment
- 10-inch bundt pan
- large mixing bowl
- medium mixing bowl
- Small mixing bowl
- Electric mixer
- Whisk
- Rubber spatula
- measuring cups and spoons
- Wire cooling rack
Ingredients
For the Cinnamon Pecan Filling
- ⅔ cup chopped pecans
- ⅓ cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons melted unsalted butter
- 1 ½ teaspoons ground cinnamon
For the Cake
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup sour cream
- 2 cups peeled and finely diced apples
- 1 ¼ cups fresh or frozen cranberries
- 1 cup chopped pecans
For the Maple Vanilla Glaze
- 1 ¼ cups powdered sugar
- 3 tablespoons heavy cream or milk
- 1 ½ tablespoons maple syrup
- 1 teaspoon vanilla extract
- For the Garnish
- ¼ cup chopped pecans
- ¼ cup dried cranberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Thoroughly grease and flour a 10-inch Bundt pan, making sure the butter and flour reach all the grooves.
- Make the cinnamon pecan filling by combining the chopped pecans, brown sugar, flour, cinnamon, and melted butter in a small bowl. Stir until crumbly and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar for 3-4 minutes, until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- Add the dry ingredients in 3 additions, alternating with the sour cream. Mix just until the batter comes together.
- Fold the diced apples, cranberries, and chopped pecans into the batter with a rubber spatula.
- Spoon about half of the batter into the prepared Bundt pan and spread it evenly.
- Sprinkle the cinnamon pecan filling over the center of the batter, keeping it away from the outside and inside edges of the pan.
- Carefully spoon the remaining batter over the filling and smooth the top so the filling is completely covered.
- Bake for 55-65 minutes, or until a toothpick inserted into the thickest part of the cake comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes. Gently shake the cake to help it release from the side of the pan. Place a place or cooling rack over the pan, then carefully invert it onto a wire cooling rack and allow it to cool completely.
- For the glaze, whisk together the powdered sugar, heavy cream or milk, maple syrup, and vanilla until smooth and thick enough to drizzle. Add a small amount of milk if needed to thin it.
- Drizzle the glaze over the cooled cake, allowing it to naturally run down the sides.
- Sprinkle the chopped pecans and dried cranberries over the glaze. Finish with a light dusting of powdered sugar if desired.
Tips and Questions
- Can I use frozen cranberries? Yes. Add them to the batter while still frozen.
- What are the best apples? Granny Smith, Honeycrisp, Pink Lady, and Braeburn all hold their shape.
- Can I use walnuts instead of pecans? Yes. Swap them one for one in both the cake and the filling.
- Can I make it ahead? Yes. Bake it up to a day ahead, keep it covered, and glaze it shortly before serving.
- Can I skip the filling? You can, but you'd lose the cinnamon pecan layer, which is the best part of the cake.
- Why did my glaze melt off? The cake was still warm. Let it cool completely first.
- For a festive finish: Tuck a few extra pecans and dried cranberries around the base of the cake on the platter.
Storage
Keep the covered cake at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, leave off the glaze and wrap the cake tightly. It keeps for up to 3 months. Thaw it completely and glaze it before serving.
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