Apple Cranberry Pecan Bundt Cake
, Serves 15
A buttermilk bundt cake studded with plumped cranberries, fresh apple and pecans, finished with powdered sugar.
| prepPreheat oven to 350°F / 175°C | |||||||
| prepSpray 10–12 cup bundt pan with baking spray with flour | |||||||
| prepSoak cranberries in 1 cup / 240 ml boiling water, covered | |||||||
| 315 g all-purpose flour | Whisk flour, baking powder, salt | Add flour & buttermilk in 3 rounds, low speed | Fold in cranberries, apple, pecans | Pour into pan; bake 350°F / 175°C, 60 min | Cool 40 min, freeze 20 min, invert | Dust with powdered sugar | |
| 2 tsp baking powder | |||||||
| 1/4 tsp salt | |||||||
| 170 g unsalted butter, softened | Beat butter & sugar 3 min | Beat in eggs & vanilla | |||||
| 350 g granulated sugar | |||||||
| 3 eggs | |||||||
| 2 tsp vanilla extract | |||||||
| 240 ml buttermilk | |||||||
| 120 g dried cranberries | Soak cranberries, drain & wring | ||||||
| 240 ml boiling water (for soaking cranberries) | |||||||
| 1 Fuji apple, peeled, cored, cubed | |||||||
| 110 g pecans, chopped | |||||||
| powdered sugar, for dusting | |||||||
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