Apple Cranberry Bundt Cake
photo by Outta Here
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
16
ingredients
- 709.77 ml flour
- 4.92 ml baking powder
- 4.92 ml salt
- 2 eggs, beaten
- 473.18 ml apples, peeled & sliced
- 236.59 ml canola oil
- 236.59 ml fresh cranberries, chopped
- 236.59 ml nuts, chopped
- 473.18 ml sugar or 236.59 ml Splenda Sugar Blend for Baking
- 4.92 ml vanilla
-
TOPPING
- 118.29 ml melted butter
- 59.14 ml sugar
- 14.79 ml corn syrup
- 4.92 ml vanilla
- powdered sugar, for dusting (opitional)
directions
- Preheat oven to 350 degrees; prepare bundt or tube pan by greasing & flouring.
- Mix together flour. salt & baking powder.
- Add the rest of the ingredients and mix together until blended, batter will be stiff.
- Spread into the prepared pan and bake for 1 hour and 15 minutes.
- Topping: Mix all ingredients together; EXCEPT powdered sugar; until well blended.
- Pour topping over and down sides of hot cake while still in pan.
- Let cool for 30 minutes before removing from pan.
- Optional; dust top with powdered sugar before serving.
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Reviews
-
Barb, you've done it again! Great recipe. I used Splenda in the cake and in the topping. I didn't want to buy a whole bottle of corn syrup, which I shouldn't have anyway, so I used a tablespoon of Lite pancake syrup in the topping. Gave it a slight maple flavor, which went well with the apple and cranberry. I was also lazy, and instead of slicing apples, I cored them and chopped them in the food processor. Each bite had little pieces of apple and cranberry. Thanks for posting this!
RECIPE SUBMITTED BY
Barb G.
Sonora, California