My Favorite Fall Cake
This cake is my happy place in the autumn. It fills the whole house with a sweet, cozy smell. I love the mix of soft apples and tart cranberries. Doesn’t that sound wonderful?
I first made it for my book club years ago. They loved it so much, they asked for the recipe. I still laugh at that. Now it’s my most requested cake. That feels so good.
A Little Kitchen Secret
Soaking the cranberries is my secret step. It makes them juicy and sweet instead of chewy. Just cover them with hot water for a few minutes. Then drain them well.
This little trick matters. It keeps every single bite of cake moist. It also stops the cranberries from soaking up all the cake’s moisture. Your cake will thank you for it.
Mixing With Love
When you mix the butter and sugar, beat it until it’s fluffy. This puts tiny air bubbles in the batter. Those bubbles help the cake rise beautifully in the oven.
Then, add the flour and buttermilk slowly. Mix just until you can’t see flour anymore. This matters because overmixing makes a tough cake. We want a soft, tender cake.
What’s your favorite smell when you’re baking? Is it the vanilla or the brown sugar? Tell me about it.
The Grand Finale
Folding in the apples, cranberries, and pecans is the best part. I do this by hand with a big spoon. You get to see all the colorful bits mix in.
Fun fact: The word “bundt” just describes the pan’s shape. It doesn’t mean a special kind of cake! My grandson thought it was a magic word for a long time.
A Trick to Get It Out
Let the cake cool for a while after baking. Then, put the whole pan in the freezer. Just for twenty minutes. This helps the cake pull away from the pan.
When you flip it over, it should slide right out. I always do a little happy dance when it comes out clean. It feels like a small victory in the kitchen.
Do you have a cake that sometimes sticks to the pan? Or one that always comes out perfectly for you?
Time to Share
A little dusting of powdered sugar makes it look so pretty. It’s like a light snowfall on top of your cake. Then, just slice and serve.
This cake is perfect for sharing. Food tastes better when we eat it with people we love. That’s a truth I hold in my heart.
If you make it, will you share it with family or friends? I’d love to hear who you share your baking with.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 ½ cups | |
| Baking powder | 2 tsp | |
| Salt | ¼ tsp | |
| Unsalted butter | ¾ cup | softened |
| Granulated sugar (or cane sugar) | 1 ¾ cups | |
| Eggs | 3 large | |
| Vanilla extract | 2 tsp | |
| Buttermilk | 1 cup | |
| Dried cranberries | 1 cup | soaked in boiling water to plump |
| Fuji apple | 1 | peeled, cored, and cubed |
| Pecans | 1 cup | chopped |
| Powdered sugar | for garnish |
My Cozy Apple Cranberry Bundt Cake
Hello, my dear! Come sit with me for a minute. I want to tell you about my favorite cake. It’s the one I make when the leaves start to turn. The smell of apples and cinnamon fills the whole house. It feels like a big, warm hug. I love how the cranberries pop with a little tartness. Doesn’t that sound lovely?
This recipe is very special to me. My own grandma taught me how to make it. We would pick the apples from her old tree. I still laugh at that. I was always so impatient to taste it. Now, let’s bake it together. I will walk you through every single step.
Step 1: Prepare the Oven and Pan
First, turn your oven on to 350°F. Get your bundt pan ready. Make sure you grease every little nook and cranny. A flour-based baking spray works wonders here. We don’t want our beautiful cake to stick. (My hard-learned tip: Really get your fingers in there to feel the pan is coated!).
Step 2: Prepare the Cranberries
Now, let’s wake up the cranberries. Pour boiling water over them in a little bowl. Watch them get all plump and juicy. It only takes about ten minutes. Then drain them and give a gentle squeeze. This makes them so soft and sweet in the cake.
Step 3: Combine Dry Ingredients
Grab a medium bowl for your dry things. Whisk the flour, baking powder, and salt together. This just makes sure everything is friendly. No one wants a big pocket of salt. Doing this now makes the batter come together so smoothly later.
Step 4: Cream Butter and Sugar
Time for the fun part! In a big bowl, beat the soft butter and sugar. Keep mixing until it looks pale and fluffy. It reminds me of a soft, yellow cloud. Then add the eggs and vanilla. Mix it until it’s all one happy family. What’s your favorite smell from the kitchen? Share below!
Step 5: Combine Wet and Dry
Turn your mixer down to low. Add the flour mix and the buttermilk. Do it in three parts, starting and ending with flour. Mix it only until you can’t see dry spots. A few lumps are just fine, I promise. Overmixing makes a tough cake.
Step 6: Fold in Fruits and Nuts
Put the mixer away. Get a big spatula instead. Gently fold in the cranberries, apple, and pecans. I love the sound the nuts make. It’s a soft, rustling sound. Be gentle so you keep all that air in the batter.
Step 7: Bake the Cake
Spoon the batter into your prepared pan. Smooth the top nicely. For a steady bake, place the pan on a baking sheet. Bake for about an hour. It’s done when a toothpick poked in the center comes out clean.
Step 8: Cool and Unmold
Let the cake cool in the pan for 40 minutes. This part takes patience. Then, for the magic trick, put the warm pan in the freezer. Just for 20 minutes. This helps the cake let go of the pan. Then flip it onto a plate. It should slide right out!
Step 9: Serve and Enjoy
Just before serving, dust it with powdered sugar. It looks like a light snowfall on top. Then slice a big piece for yourself. You’ve earned it. Enjoy every single bite.
Cook Time: 60 minutes
Total Time: 2 hours (with cooling)
Yield: 15 slices
Category: Dessert, Cake
Let’s Mix It Up!
This cake is wonderful as it is. But sometimes, it’s fun to play with your food. You can change it to match the season. Or just use what you have in your pantry. Here are a few of my favorite twists on our classic cake.
- Orange Zest Zing: Add the zest from one orange to the batter. It makes the whole cake smell like sunshine.
- Ginger Snap: Swap the cranberries for chopped candied ginger. It gives you a lovely little spicy kick.
- Winter Spice: Add a teaspoon of cardamom with the dry ingredients. It feels so warm and festive.
Which one would you try first? Comment below!
Serving Your Masterpiece
This cake is perfect all on its own. But a little extra love never hurts. For a real treat, warm a slice slightly. The smell will make everyone gather in the kitchen. Then, add a simple dollop of freshly whipped cream. Or a small scoop of vanilla bean ice cream. It melts into the warm cake so nicely.
What should we drink with it? A hot cup of chai tea is my go-to. The spices are such a good friend to the apples. For a special evening, a small glass of sweet dessert wine is lovely. It sips like honey. Which would you choose tonight?
Keeping Your Bundt Cake Fresh
This cake stays moist for days. Just wrap it tightly in plastic wrap. You can keep it on the counter for three days.
For longer storage, freeze it. Wrap the whole cake or slices in foil. Then place them in a freezer bag. It will be good for three months.
I once forgot to wrap a cake. It dried out by the next afternoon. Now I never skip that step. Thaw frozen cake on the counter overnight.
This matters because a good cake should last. You can make it ahead for guests. It saves you time on a busy day.
Have you ever tried storing it this way? Share below!
Easy Fixes for Common Bundt Problems
Is your cake stuck in the pan? Let it cool for 40 minutes first. Then put the warm pan in the freezer for 20 minutes. This helps it shrink away from the sides.
I remember when my first cake broke. I was too impatient to let it cool. Getting a clean release builds your cooking confidence.
Are the fruits and nuts sinking? Toss them in a little flour first. This simple trick helps them stay put in the batter. Your slices will look much prettier.
Is the cake too dense? Do not overmix the batter. Mix just until you see no more dry flour. A lighter mix makes a lighter cake. This matters for the best flavor and texture.
Which of these problems have you run into before?
Your Bundt Cake Questions Answered
Q: Can I make this gluten-free?
A: Yes. Use a good gluten-free flour blend. It should work just fine.
Q: Can I make it ahead?
A: Absolutely. Bake it a day or two before. The flavors get even better.
Q: What if I do not have buttermilk?
A: Make your own. Add one tablespoon of lemon juice to one cup of milk. Let it sit for five minutes.
Q: Can I make a smaller cake?
A: You can halve the recipe. Use a loaf pan instead. Just watch the baking time.
Q: Is the powdered sugar necessary?
A: No, it is just for looks. The cake is delicious without it.
Fun fact: Bundt pans get their shape from a classic German cake mold.
Which tip will you try first?
Bake Some Happy Memories
I hope you love baking this cake. It always makes my kitchen smell wonderful. I love sharing these recipes with you.
It is a treat for a cozy afternoon. Share a slice with someone you love. I would love to see your beautiful creation.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Apple Cranberry Pecan Bundt Cake Recipe
Description
A delightful bundt cake featuring sweet apples, tart cranberries, and crunchy pecans, perfect for any occasion.
Ingredients
Instructions
- Begin by heating your oven to 350°F (175°C). Thoroughly grease a 9-inch bundt pan using a flour-based baking spray, ensuring all the intricate details are coated.
- Place the dried cranberries in a bowl and cover them with one cup of boiling water. Allow them to soak for 5-10 minutes to plump up, then drain well and gently squeeze out any extra water.
- In a separate, medium-sized bowl, whisk the all-purpose flour, baking powder, and salt together until well combined.
- In a large mixing bowl, beat the softened butter and granulated sugar together on high speed for approximately 3 minutes, until the mixture is pale and fluffy. Blend in the eggs and vanilla extract until fully incorporated.
- Reduce the mixer speed to low. Add the dry flour mixture and the buttermilk to the creamed butter mixture in three separate additions, alternating between them and mixing only until the ingredients are just combined. Be careful not to overmix the batter.
- Using a spatula, gently fold the plumped cranberries, cubed apple, and chopped pecans into the batter until they are evenly distributed.
- Transfer the batter to the prepared bundt pan and smooth the top. For stability, place the pan on a baking sheet and bake for about 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in its pan on a wire rack for 40 minutes. To ensure a clean release, carefully place the warm pan in the freezer for 20 minutes. Then, invert the pan onto a serving plate and allow the cake to drop out naturally before gently lifting the pan away.
- Just before serving, give the cake a generous dusting of powdered sugar. Slice and enjoy.
Notes
- For best results, ensure all ingredients are at room temperature before beginning. The freezing step is crucial for a clean release from the bundt pan.
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