Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Fold in the diced apples, chopped pecans, and dried cranberries until evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk or cream, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
Once the cake has cooled completely, drizzle the glaze over the top of the cake.
Slice and serve the apple pecan cranberry Bundt cake, and enjoy the delicious flavors of fall!
