Ingredients for Maple Pecan Cranberry Bundt Cake
- 1 cup (2 sticks) softened butter
- 1 ¾ cups granulated sugar
- 2 large eggs
- 2 teaspoons pure maple extract
- Baking Powder
- Baking Soda
- Flour
- Salt
- 1 cup sour cream
- ½ cup cranberry sauce
- Pecans
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How to Make Maple Pecan Cranberry Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 2 teaspoons pure maple extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently stir in 1 cup chopped pecans.
- In a small bowl, gently warm ½ cup cranberry sauce (to soften it).
- Fold the cranberry sauce into the batter, swirling gently with a knife to create a marbled effect.
- Sprinkle the remaining ½ cup chopped pecans into the bottom of the prepared bundt pan.
- Pour half of the batter over the pecans in the pan.
- Pour the remaining batter over the first layer. Gently swirl with a knife or toothpick to create a marbled design.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
97g
Fat
39g
Carbs
13g
