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Apple Cranberry Pecan Bundt Cake

Moist, spiced bundt cake filled with fresh apples, tart cranberries, and crunchy toasted pecans. Perfect for fall, brunch, or holiday desserts.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 0.5 cup vegetable oil
  • 0.5 cup applesauce
  • 2 eggs large
  • 1 tsp vanilla extract
Add-ins
  • 1.5 cups chopped apples peeled
  • 1 cup fresh or frozen cranberries
  • 3/4 cup toasted pecans chopped
Optional Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk or plant-based milk
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • 10-inch bundt pan
  • Wire rack
  • Whisk or hand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, mix brown sugar, granulated sugar, vegetable oil, applesauce, eggs, and vanilla extract until smooth.
  4. Gradually fold dry ingredients into wet ingredients. Gently fold in chopped apples, cranberries, and toasted pecans.
  5. Pour batter into prepared bundt pan and smooth the top.
  6. Bake 50-60 minutes, or until a toothpick inserted in center comes out clean.
  7. Cool cake in pan 10-15 minutes, then invert onto wire rack to cool completely.
  8. Optional: whisk powdered sugar with milk and vanilla and drizzle over cooled cake.

Notes

Store at room temperature for 2-3 days or refrigerate up to 1 week. Perfect for holiday gifting or brunch spreads.