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Cranberry Apple Pecan Bundt Cake
This Cranberry Apple Pecan Bundt Cake has a tender, buttery crumb filled with juicy apples, tart cranberries, and crunchy pecans. A cinnamon pecan layer runs through the center, adding a sweet, crumbly surprise to every slice. The cake is finished with a maple vanilla glaze, extra pecans, and dried cranberries for a beautiful holiday-style dessert.
Servings: 12 slices
slices
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.
Nutrition Facts
Cranberry Apple Pecan Bundt Cake
Amount per Serving
Calories
662
% Daily Value*
Fat
34
g
52
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
13
g
Cholesterol
109
mg
36
%
Sodium
177
mg
8
%
Potassium
274
mg
8
%
Carbohydrates
86
g
29
%
Fiber
4
g
17
%
Sugar
59
g
66
%
Protein
7
g
14
%
Vitamin A
729
IU
15
%
Vitamin C
3
mg
4
%
Calcium
97
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
