Spray bundt pan with cooking spray. Preheat oven to350 degrees.
Ingredients:
1 tablespoon butter or marganine
1 Granny Smith apple, diced
2/3 cup dried cranberries (soak them in hot water for about 10 minutes first - then drain and pat dry)
1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
3 eggs
2 cups plus 2 tablespoons sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
6 tablespoons soft butter or margarine
1 cup firly packed brown sugar
2 teaspoons cinnamon
1 cup pecans, chopped
Instructions:
Melt 1 tablespoon butter in sauce pan, add apple and cranberries. Saute until tender (about 5 minutes). Set aside.
Cream shortening, sugar and vanilla. Add eggs, beating after each addition. Sift flour, baking powder, salt and soda together. Add to creamed mixture alternately with sour cream. Spread 1/2 batter in prepared 10 inch bundt pan.
Cream 1/2 cup butter or margarine, brown sugar and cinnamon together. Add nuts and apple-cranberry saute and mix well. Dot batter in pan evely with half of nut mixture. Cover with remaining batter and top with remaining nut mixture. Bake at 350 degrees about 45 minutes or until toothpick comes out clean. Do not overbake.
Remove from oven and let cool for 10 minutes then invert onto plate then carefully invert one more time onto serving platter so the nut side is on top.