Easy Apple Cranberry Nut Cake
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Recipe type: Dessert
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Cook time: 
Total time: 
 
A delicious and slightly sweet Apple-Cranberry-Nut Cake that is beautifully made in a Bundt pan and is a perfect dessert or breakfast cake, too.
Ingredients
  • 2½ Cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • 3 Eggs
  • ¼ teaspoon salt
  • ¾ cup butter, room temperature
  • 1¾ Cup Sugar
  • 1 teaspoons pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 teaspoon lemon zest
  • 1 Cup Buttermilk
  • 1 Cup dried fruit (raisins, cranberries, figs, etc), soaked in 1 cup boiling water
  • 1 Whole Apple, peeled, cored, and cubed
  • 1 cup toasted pecans *toast on a baking sheet in over for about 6-7 minutes.
Instructions
  1. Preheat oven to 350 F.
  2. Using a sifter, sift together flour, baking powder and salt in a medium sized bowl.
  3. In a separate larger bowl, combine the butter and sugar and using a mixer on a high setting, mix the butter and sugar for about 3 minutes until even consistency is reached. Add the eggs and vanilla and almond extracts to the butter-sugar mixture and continue beating until well-incorporated. Mixture will be light in color.
  4. The flour mixture needs to be incorporated into the butter-sugar mixture in 3 parts instead of dumping all of flour at one time so it is not so difficult to stir and you will also create a smoother texture of cake. Using your mixer on low speed, add ⅓ of flour mixture to butter-sugar mixture, beating just a little until all is well combined. Then follow by ⅓ cup of buttermilk. Add the second ⅓ of flour mixture, beating with mixer just to combine. Follow by the second ⅓ cup of buttermilk, beating just to combine. Finally, add the third ⅓ of flour mixture, followed by the final ⅓ cup of buttermilk. Again, beat just enough to combine.
  5. Do not overmix or overbeat, but mix just to combine the ingredients.
  6. Drain the soaking dried fruit and squeeze all of the excess water from them as much as possible.
  7. Using a spatula, gently fold in the reconstituted dried fruit cranberries, chopped apple, and chopped pecans into the cake batter.
  8. Spray your Bundt pan with a Baking Spray, preferable with Flour making sure all the nooks and crannies of the pan are completely covered. Pour the batter gently into prepared bundt pan. Use a baking sheet to create a level layer for the Pan, if needed.
  9. Bake at 350 F for about 1 hour, until toothpick comes out clear. Remove the cake from the oven and allow to cool for 40 minutes on wire rack.
  10. Tips for getting your Bundt Cake to release from the pan:
  11. ) Make sure you use a Cooking Spray with Flour added and cover the pan generously.
  12. ) Allow the cake to rest from the oven for about 40 minutes.
  13. ) If cake does not release easily after cooling for 40 minutes, place in the freezer for 15-20 minutes, remove, and allow to sit on a cake plate upside down until it releases.
Recipe by The Everyday Home at https://everydayhomeblog.com/apple-cake.html