Cranberry Apple Pecan Bundt Cake

How to fill bundt pan with cake batter:

• Spray your bundt cake pan with a Baking Spray with Flour (it’s a special spray that already has flour in it). The proper way to do it is to hold the spray vertically, and spray your clean and dried bundt pan along the top edges of the pan, going all the way to the bottom. Spray every single little detail, especially if your bundt pan has lots of fine detail.
• 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.

How to bake bundt cake:

• 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.

Tips on releasing the cake from the bundt pan:

• First of all, you should always use the Baking Spray with Flour and generously spray it all over inside your bundt pan before pouring the batter.
• 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.

Notes

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