Step 1: Prepare the Bundt Pan

Preheat your oven to 350°F (175°C).

Generously grease a 10- to 12-cup Bundt pan with softened butter or nonstick baking spray. Make sure to coat the decorative grooves and center tube thoroughly because Bundt cakes can stick if the pan is not properly prepared.

For extra insurance, lightly dust the greased pan with flour and shake out any excess.

Place the prepared Bundt pan aside while you make the cake batter.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Whisking the ingredients together helps distribute the leavening agents and spices evenly throughout the flour. Set the bowl aside.

Step 3: Prepare the Apples, Cranberries, and Pecans

Peel, core, and finely dice the apples.

Choose apples that hold their shape well during baking. Granny Smith, Honeycrisp, Braeburn, Pink Lady, or a combination of sweet and tart apples can work beautifully.

If using large cranberries, you can leave them whole, but roughly chopped cranberries can distribute their flavor more evenly throughout the cake.

Place the diced apples, cranberries, and chopped pecans in a bowl. Sprinkle with 1 tablespoon of flour and gently toss until everything is lightly coated.

This small step helps keep the fruit and nuts more evenly distributed throughout the batter instead of allowing them to sink toward the bottom of the cake.

Step 4: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light, fluffy, and creamy.

This usually takes about 3–4 minutes with an electric mixer.

Properly creaming the butter and sugar helps incorporate air into the batter and contributes to a lighter, more tender cake.

Step 5: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition.

Scrape down the sides and bottom of the bowl as needed so everything mixes evenly.

Add the vanilla extract and beat briefly until combined.

The mixture should look smooth and creamy at this stage.

Step 6: Add the Dry Ingredients and Sour Cream

Add about one-third of the dry ingredients to the butter mixture and mix on low speed.

Add half of the sour cream and mix gently.

Continue alternating the remaining dry ingredients and sour cream, finishing with the dry ingredients.

Do not overmix the batter. Mix just until the flour disappears.

Overmixing can develop too much gluten and make the finished apple pecan Bundt cake heavier and less tender.

Step 7: Fold in the Fruit and Pecans

Gently fold the flour-coated apples, cranberries, and pecans into the batter using a rubber spatula.

Fold carefully until the ingredients are evenly distributed.

The batter will be thick, which is exactly what you want for a fruit-filled Bundt cake.

Step 8: Fill the Bundt Pan

Spoon the batter evenly into the prepared Bundt pan.

Use a spatula to spread the batter around the pan and gently smooth the surface.

Tap the pan lightly against the counter once or twice to help remove any large air pockets.

Do not fill the Bundt pan beyond approximately two-thirds to three-quarters full.

Step 9: Bake the Cake

Place the Bundt pan in the center of the preheated oven.

Bake for approximately 55–70 minutes, depending on your oven and the size and shape of your Bundt pan.

Begin checking around the 55-minute mark.

The cake is ready when a wooden toothpick or cake tester inserted into the thickest part comes out clean or with a few moist crumbs attached.

The top should be golden brown and the cake should feel firm and spring back lightly when gently pressed.

Step 10: Cool the Bundt Cake

Remove the cake from the oven and allow it to cool in the pan for approximately 15–20 minutes.

Do not attempt to remove it immediately because the cake is still delicate and may break.

After cooling, carefully loosen the edges with a thin spatula if necessary.

Place a serving plate over the Bundt pan and carefully invert the cake.

Allow the cake to cool completely before adding the glaze.

Step 11: Prepare the Glaze

In a small bowl, whisk together the powdered sugar, milk or heavy cream, vanilla extract, and a small pinch of salt.

Add the liquid gradually until you reach your desired consistency.

For a thicker glaze, use less liquid. For a thinner drizzle, add a little more milk or cream.

Step 12: Glaze and Garnish

Once the cake is completely cool, drizzle the glaze generously over the top.

Allow some of the glaze to naturally run down the sides of the cake.

For a beautiful seasonal presentation, sprinkle chopped pecans over the glaze and add a few fresh cranberries around the serving plate.

Slice and serve.