Cranberry Pecan Bundt Cake is a delicate, sweet crumb cake studded with crunchy pecans and tart cranberries.
I am one of those people who doesn't want much for the holidays or my birthday so when I actually ask for something I usually end up getting up. I've had the same Bundt pan for about 20 years and recently it has begun sticking. I asked my husband for a new one and I got a beautiful NordicWare one that I just couldn't wait to use!
There were so many different recipes I wanted to try in my new Bundt pan but when I was at the store the other day I saw that they had fresh cranberries so I picked up a bag. They only have them out around the holidays so I knew I had to buy a bag and bake something soon. When I got home and starting looking through my cupboards the bag of Millican pecans practically jumped out at me.
I thought that a Cranberry Pecan Bundt Cake would be the perfect treat to bake in my new pan. The tartness of the fresh cranberries with the sweetness of brown sugar and crunch from the pecans sounded really good. I started looking online for a recipe but I couldn't find one that I like so I decided to just make one on my own.
Since I make so many cakes it wasn't much of a stretch to pull together the ingredients I needed to make this cake. The only thing I wasn't quite sure about was the amount of the ingredients because I didn't want too much batter and have the pan overflow but I didn't want a skimpy cake either. I played around with the ingredients and came up with this final cake.
Now I'm not trying to brag but this cake was awesome! The crumb was tender and sweet but the cranberry really added a tartness that I love in my baked goods. The pecans both in the batter and on top added crunch to the dish. I drizzled white chocolate and sprinkles on op but you could drizzle dark chocolate or caramel if you prefer.
I served this cake up as is but I thought it would be good with either cinnamon whipped cream or vanilla bean ice cream if you wanted to go a little more decadent. Either way, this cake should be on your holiday to bake list because it's delicious!
- 12 T. butter softened
- 1 c. brown sugar
- ½ c. sugar
- 3 eggs
- 1 T. fresh ginger, grated (or 1 t. ground ginger)
- 1 t. vanilla
- 2 ¼ c. flour
- 2 t. baking powder
- 1 t. cinnamon
- ½ t. salt
- ½ c. sour cream
- ½ c. milk
- 1 c. fresh cranberries
- ½ c. chopped pecans
- 4 oz. white chocolate (optional)
- Preheat the oven to 350 degrees.
- Spray a Bundt pan with a floured baking spray or butter and flour.
- In a large bowl cream together the butter, brown sugar, and sugar.
- Add in the eggs, fresh ginger, and vanilla and mix until well combined. Set aside.
- In a medium bowl combine the flour, baking powder, cinnamon, and salt. Mix well.
- Add half the flour mixture to the butter mixture and mix well. Add in the sour cream and milk and mix until combined. Add remaining flour mixture and mix until smooth.
- Fold in the cranberries and pecans.
- Pour bater into prepared pan.
- Bake for 45-50 minutes.
- Remove from oven and cool 20 minutes. Run a butter knife around the edges and turn onto a wire rack. Cool completely.
- If desired, melt the white chocolate and drizzle over cake. Sprinkle with holiday sprinkles.
A Hezzi-D original recipe
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Amount Per Serving: Calories: 305Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 64mgSodium: 232mgCarbohydrates: 37gFiber: 1gSugar: 22gProtein: 4g
Beyond the Pie - Pecan Recipes
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