Description
This moist and flavorful bundt cake combines the sweetness of apples, the crunch of pecans, and the tartness of cranberries. Spiced with cinnamon and baked to perfection, it makes for an irresistible dessert that’s perfect for fall gatherings or any occasion.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups chopped apples
- 1 cup chopped pecans
- 1 cup dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, mix together oil, sugar, eggs, and vanilla until well combined.
- Gradually stir in the flour mixture until just combined.
- Fold in the apples, pecans, and cranberries.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a lighter version, you can substitute half of the vegetable oil with applesauce.
- Make sure to use firm apples that hold their shape during baking, such as Granny Smith or Honeycrisp.
- You can drizzle the cooled cake with a simple glaze made of powdered sugar and milk, if desired.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes