Maple Pecan Cranberry Bundt Cake
Indulge in the cozy flavors of fall with this irresistible Maple Pecan Cranberry Bundt Cake, a show-stopping dessert that’s as beautiful as it is delicious. This moist and tender cake combines the rich sweetness of pure maple syrup with tart bursts of dried cranberries and the satisfying crunch of chopped pecans, making it a perfect centerpiece for holiday gatherings or anytime you crave something special. With its aromatic blend of vanilla and buttery brown sugar, this Bundt cake is a warm and inviting treat that’s easy to prepare yet decadent enough to impress. Topped with a light dusting of powdered sugar, it’s a simple yet elegant dessert that everyone will adore. Ready in just over an hour and serving 12, this cake is bound to become a seasonal favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 3 Large eggs
- 0.5 cups Pure maple syrup
- 1 cup Sour cream
- 1.5 teaspoons Vanilla extract
- 1 cup Dried cranberries
- 1 cup Chopped pecans
- 0.25 cups Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously butter and flour a 10-cup Bundt pan or use a non-stick baking spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the pure maple syrup, sour cream, and vanilla extract, and mix until smooth.
Gradually add the dry ingredients from the medium bowl to the wet ingredients, mixing on low speed just until combined. Avoid over-mixing.
Gently fold in the dried cranberries and chopped pecans using a spatula to evenly distribute them throughout the batter.
Pour the batter into the prepared Bundt pan, spreading it evenly and lightly tapping the pan on the counter to remove air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan on a wire rack for about 15-20 minutes. Then, invert the cake onto a serving plate and let it cool completely.
Optional: Dust the cooled cake with powdered sugar before serving for a decorative touch.
Nutrition Facts
Calories |
5880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.5 g | 371% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1060 mg | 354% | |
| Sodium | 2601 mg | 113% | |
| Total Carbohydrate | 784.4 g | 285% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 515.8 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 722 mg | 56% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
