Cranberry Apple Pecan Bundt Cake
This is a really tasty cake that gets even better over a couple of days. It's great with our Butter Olive Oil, but Unflavored, Blood Orange, Lemon or Persian Lime also work.
2 1/2 cup all-purpose flour, plus more for flouring the pan
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup Butter or Unflavored Olive Oil
1 1/4 cups granulated sugar or cane sugar
2 teaspoons vanilla extract
1 cup buttermilk
1 cup dried cranberries
1 crisp apple cored, peeled, and cubed
1 cup pecans, chopped
Powdered sugar for decorating
Preheat oven to 350 degrees. Generously oil or spray a 9 inch bundt pan that holds 10-12 cups of batter, making sure you coat all the surfaces; then flour the pan, tapping out the excess. Soap the cranberries in a cup of very hot water while preparing the batter.
In a medium bowl, combine the flour, baking powder and salt. In a separate large bowl (or stand mixer bowl), add the olive oil and sugar and beat on high for about 3 minutes. And the eggs and vanilla and continue beating until well incorporated and light in color.
Alternately, add the flour mixture and buttermilk in three additions, stirring to combine. Don't overmix; stir just until everything is combined.
Drain the cranberries and gently squeeze out most of the remaining water, retaining the plumpness of the cranberries. Gently stir the cranberries, apples and nuts into the cake batter.
Pour the batter into the well-oiled and floured pan. Place the pan on a baking sheet to keep stable and place in the oven. Bake for about 1 hour or until a toothpick comes out clean.
Remove the pan from the oven and let cool for an hour. Then invert the pan over a serving plate and let gravity release the cake. This can take from 3-30 minutes. Be patient.
Sprinkle cake with powdered sugar and serve.