Description
Baking Apple Cranberry Bundt Cake always brings warmth to my kitchen, filling the space with incredible autumn aromas. Moist cake layers studded with tart cranberries and sweet apples create a delightful dessert perfect for sharing with family and friends.
Ingredients
Scale
Primary Ingredients:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup sour cream or Greek yogurt
- 4 large eggs
Fruit and Nuts:
- 2 cups fresh cranberries (coarsely chopped)
- 2 cups peeled, diced apples (Granny Smith or Honeycrisp)
- ½ cup chopped pecans or walnuts (optional)
Spices and Leavening Agents:
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
Instructions
- Prepare your fruit station by dicing 2 cups (480ml) Granny Smith apples and chopping 2 cups (480ml) fresh cranberries. Sprinkle 1 teaspoon cinnamon and ¼ teaspoon nutmeg over the fruit, gently tossing to distribute seasonings evenly.
- Preheat your oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter, then dust with flour to prevent sticking.
- Combine 2 ½ cups (300g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium mixing bowl. Whisk thoroughly to eliminate any lumps.
- In a separate large bowl, cream 1 cup (226g) softened unsalted butter with 2 cups (400g) granulated sugar until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Incorporate 4 large eggs into the butter mixture one at a time, ensuring each egg is fully integrated before adding the next. Pour in 1 teaspoon vanilla extract and mix.
- Alternate adding your dry flour mixture and 1 cup (240ml) sour cream to the butter mixture. Stir gently until ingredients are just combined, avoiding overmixing.
- Gently fold seasoned apples, cranberries, and optional ½ cup (60g) chopped pecans into the batter, distributing fruit evenly.
- Transfer batter into prepared bundt pan, spreading it smoothly and tapping the pan on the counter to release any air bubbles.
- Bake at 350°F (175°C) for 55-65 minutes. Check doneness by inserting a toothpick into the center – it should emerge clean with no wet batter.
- Remove cake from oven and allow it to cool inside the pan for 15 minutes. Carefully invert onto a wire rack to cool completely.
- Once cooled, dust the cake generously with powdered sugar using a fine-mesh sieve for an elegant finish.
Notes
- Coat the chopped fruit in a bit of flour before folding into the batter to prevent them from sinking to the bottom during baking.
- Let the cake cool completely before dusting with powdered sugar to ensure a clean, crisp finish.
- For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking blend and add an extra egg for moisture.
- To make this cake extra moist, replace half the sour cream with applesauce and reduce the sugar by 2 tablespoons.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Bundt Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 334 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 2.5 g
- Protein: 4.5 g
- Cholesterol: 85 mg