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Cranberry-Apple Vanilla Buttermilk Cake with Pecans

Cranberry-Apple Vanilla Buttermilk Cake with Pecans

Ingredients

  • 2 and 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, room temperature softened
  • 1 and 3/4 cups granulated sugar or cane sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup fresh cranberries
  • 1 Fuji apple, cored, peeled, and cubed
  • 1 cup pecans, chopped
  • powdered sugar (for decorating)

Recipe

 

Preheat oven to 350 F.

In a medium bowl, combine 2 and 1/2 cups flour, baking powder and salt.

In a separate large bowl, add together the softened butter and sugar and mix, using mixer, on high setting for about 3 minutes until even consistency is reached.

Add 3 eggs and 2 teaspoons of vanilla extract to the butter-sugar mixture and continue beating until well-incorporated and light in color.

With your mixer on low speed, add 1/3 of flour mixture to butter-sugar mixture, beating just a little until all is well combined. Then follow by 1/3 cup of buttermilk. Add the second 1/3 of flour mixture, beating with mixer just to combine. Follow by the second 1/3 cup of buttermilk, beating just to combine. Finally, add the third 1/3 of flour mixture, followed by the final 1/3 cup of buttermilk. Beat just enough to combine.

Make sure to have your mixer on low speed while adding flour, otherwise flour might fly around your kitchen. Make sure to not overmix or overbeat, use mixer just to combine the ingredients.

Using spatula, fold in cranberries, chopped apple, and chopped pecans into the cake batter.

Grease a 9 inch bundt pan.

Pour batter gently into prepared bundt pan. Place the baking sheet in the preheated oven, and put the bundt pan on top.

Bake at 350 F for about 1 hour, until toothpick comes out clear. Remove the pan from the oven, let it cool for 40 minutes on wire rack.

 

After your bundt cake is done baking, and the bundt pan cooled off for 40 minutes on the counter, place the bundt pan in the freezer for 20 minutes - it will still be quite hot to the touch (even after 40 minutes of cooling), so use kitchen gloves to handle the pan.

Remove the pan from the freezer after 20 minutes, invert the bundt pan onto a serving plate, and let it sit inverted for a bit to let the gravity do the work (it could take as little as half a minute or as long as 20 or even 30 minutes, depending on your bundt pan). Then, gently lift bundt pan and your cake should be released. Sometimes, you will actually hear your cake release. Be patient.

Sprinkle the cake with powdered sugar before serving

 

Adapted from Julia's Album