When it comes to baking, nothing beats the aroma of freshly baked cakes filling up your home. If you’re looking for a recipe that’s sure to impress your guests and satisfy your sweet tooth, then look no further than this apple cranberry bundt cake recipe. Bursting with juicy apples and tangy cranberries, this cake is perfect for any occasion – from a cozy evening in to a weekend brunch with friends. So, grab your apron and get ready to whip up something truly special!
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 1/2 cups diced apples
- 1 cup fresh or frozen cranberries
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan with cooking spray or butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and white sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add in the dry ingredients to the wet ingredients, alternating with the sour cream, and mixing well after each addition.
- In a small bowl, toss the diced apples and cranberries with the brown sugar and cinnamon until coated.
- Stir the apple and cranberry mixture into the cake batter, mixing until just combined.
- If desired, fold in the chopped walnuts.
- Pour the batter into the prepared bundt pan and smooth out the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
- Serve the cake with a dollop of whipped cream or a drizzle of caramel sauce, if desired.
Nutritional Information
Serving Size: 1 slice (1/12th of the cake)
Calories: 436
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 97mg
Sodium: 209mg
Total Carbohydrates: 60g
Dietary Fiber: 1g
Sugars: 38g
Protein: 5g
Cooking Time
Preparation Time: 20 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 20 minutes
Equipment
- 10-inch bundt pan
- Medium bowl
- Large bowl
- Mixer (hand or stand)
- Wire rack
Serving Suggestions
This apple cranberry bundt cake is perfect for any occasion – from a cozy evening in to a weekend brunch with friends. Serve it with a dollop of whipped cream or a drizzle of caramel sauce for an extra decadent treat.
Variations
There are many ways to customize this recipe to suit your taste preferences. Here are a few ideas to get you started:
- Try using different types of apples, such as Granny Smith or Honeycrisp, for a unique flavor profile.
- Swap out the cranberries for fresh or frozen raspberries, blueberries, or blackberries.
- For an extra indulgent twist, add a layer of cream cheese filling to the center of the cake batter before baking.
Substitutions
If you don’t have all of the ingredients on hand, don’t worry – there are plenty of substitutions you can make. Here are a few ideas:
- Replace the sour cream with Greek yogurt or buttermilk.
- Use brown sugar instead of white sugar for a deeper, more caramelized flavor.
- If you don’t have fresh cranberries, you can use dried cranberries or raisins instead.
Storage
This cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze it for up to 3 months – just be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Tips
- Be sure to dice the apples and cranberries into small, bite-sized pieces to ensure they cook evenly throughout the cake.
- If you’re using frozen cranberries, be sure to thaw them completely and drain any excess liquid before using them in the recipe.
- To prevent the cake from sticking to the pan, be sure to grease it thoroughly with cooking spray or butter before pouring in the batter.
Notes
This recipe yields 12 servings, but can easily be doubled if you’re feeding a crowd.
Frequently Asked Questions
- Can I use frozen apples instead of fresh?
Yes, you can use frozen apples in this recipe. Just be sure to thaw them completely and drain any excess liquid before using them in the recipe. - Can I make this cake ahead of time?
Yes, you can make this cake ahead of time and store it in the refrigerator or freezer until ready to serve. Just be sure to wrap it tightly in plastic wrap and aluminum foil to prevent it from drying out or getting freezer burn. - Can I substitute the cranberries for another fruit?
Yes, you can use any type of fruit you like in this recipe. Just be sure to adjust the sugar and cinnamon quantities accordingly to suit the sweetness and tartness of the fruit you’re using.
Personal Thoughts
This apple cranberry bundt cake is one of my favorite dessert recipes to make. It’s simple, yet elegant, and always impresses my guests. The combination of sweet apples and tart cranberries is a match made in heaven, and the brown sugar and cinnamon topping adds an extra layer of flavor and texture that’s hard to resist. Plus, it’s easy to customize with your favorite fruits and toppings, making it a versatile recipe that you can make again and again. So, if you’re looking for a delicious and impressive dessert that’s sure to wow your friends and family, give this recipe a try – you won’t be disappointed!
