Maple Pecan Cranberry Bundt Cake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Even for a lazy baker like me this is easy and has a wonderful blend of flavors, which gets raves every time I make it. Ingredients:
1/4 lb butter |
1 cup sugar |
2 eggs |
1 teaspoon maple extract |
1 teaspoon baking powder |
1 teaspoon baking soda |
2 cups flour |
1/2 teaspoon salt (use 1/4 tsp. salt if using salted butter) |
1/2 pint sour cream |
8 ounces whole cranberry sauce |
1/2 cup chopped pecans |
Directions:
1. Cream butter and sugar together. Add maple extract and unbeaten eggs and mix.
2. Add sifted dry ingredients, alternating with sour cream until blended.
3. Spray cooking spray into bundt pan.
4. Sprinkle bottom of the pan with 1/4 cup of the nuts, adding 1/2 of the batter on top of the nuts.
5. Pour the cranberry sauce into a bowl and mix it up to soften it.
6. Add cranberry sauce to batter and swirl it through batter with a table knife.
7. Add remaining nuts and the rest of the batter.
8. Bake in a preheated 350 degree oven for 50 minutes or until toothpick comes out dry.
9. Cool completely in pan before inverting on a cake platter.
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