Wednesday, September 6, 2017

Buttermilk Cranberry Apple Vanilla Cake with Pecans

Jenna helped me make this for Sunday School treats.  We followed the recipe to a 'T' and this was delicious!  I used GOOP(see the link below in the recipe) and had no issues with the cake coming out of the pan.

Buttermilk Cranberry Apple Vanilla Cake with Pecans

2 and 1/2 cups all purpose flour 
2 teaspoons baking powder 
1/4 teaspoon salt 
3/4 cup unsalted butter, room temperature softened 
1 and 3/4 cups granulated sugar or cane sugar 
3 large eggs 
2 teaspoons vanilla extract 
1 cup buttermilk 
1 cup dried cranberries 
1 apple, cored, peeled, and cubed 
1 cup pecans, chopped 
powdered sugar (for decorating)

Special equipment: Use a bundt pan that measures 9 inches in diameter and holds 10 to 12 cups.

Preheat oven to 350 F.

Soak 1 cup of dried cranberries in 1 cup of boiling-hot water, covered.   In a medium bowl, combine 2 and 1/2 cups flour, baking powder and salt.  In a separate large bowl, add together the softened butter and sugar and mix, using mixer, on high setting for about 3 minutes until even consistency is reached.

Add 3 eggs and 2 teaspoons of vanilla extract to the butter-sugar mixture and continue beating until well-incorporated and light in color. 

With the mixer on low speed, add 1/3 of flour mixture to butter-sugar mixture, beating just a little until all is well combined. Then follow by 1/3 cup of buttermilk. Continue until all combined.

Drain the dried cranberries that you soaked in hot water.

Using a spatula, fold in these dried cranberries, chopped apple, and chopped pecans into the cake batter.

Spray the cake pan with a Baking Spray with Flour. Beth used GOOP Pour batter gently into prepared bundt pan. Place the baking sheet in the preheated oven, and put the bundt pan on top. This ensures that if you have a bundt pan with edges like mine, the pan doesn't slant. 

Bake at 350 F for about 1 hour, until toothpick comes out clear. Remove the pan from the oven, let it cool for 40 minutes on wire rack. 

And here are the tips on releasing the cake from the bundt pan: From original poster:

After your bundt cake is done baking, and the bundt pan cooled off for 40 minutes on the counter, place the bundt pan in the freezer for 20 minutes - it will still be quite hot to the touch (even after 40 minutes of cooling), so use kitchen gloves to handle the pan.

Remove the pan from the freezer after 20 minutes, invert the bundt pan onto a serving plate, and let it sit inverted for a bit to let the gravity do the work (it could take as little as half a minute or as long as 20 or even 30 minutes, depending on your bundt pan). Then, gently lift bundt pan and your cake should be released. Sometimes, you will actually hear your cake release. Be patient.

Sprinkle the cake with powdered sugar before serving.


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