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Moist Apple Cider Bundt Cake

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A moist, dense, and tender bundt cake made with reduced apple cider and warm spices, finished with a homemade salty-sweet caramel drizzle. This forgiving recipe captures the essence of autumn and stays fresh for days.

Ingredients

Scale
  • 3 cups (375g) All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup (226g) Unsalted Butter, softened
  • 1 1/2 cups (300g) Granulated Sugar
  • 1/2 cup (100g) Brown Sugar, packed
  • 3 large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 2 cups Apple Cider (to be reduced to 1 cup)
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Allspice
  • 1/2 cup Heavy Cream (for caramel)
  • 1/2 cup Brown Sugar (for caramel)
  • 2 tablespoons Butter (for caramel)
  • Pinch of Sea Salt (for caramel)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer for 15-20 minutes until reduced to exactly 1 cup. Let cool completely.
  3. Generously grease a 10-12 cup Bundt pan with butter or non-stick spray. Dust with flour, tapping out excess.
  4. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
  5. In another large bowl, cream softened butter with granulated and brown sugars using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  6. Add eggs one at a time, beating well after each addition. Scrape down sides of the bowl. Stir in vanilla extract.
  7. Alternate adding dry ingredients and reduced apple cider to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined. Do not overmix.
  8. Pour batter into prepared Bundt pan and smooth top.
  9. Bake for 50-60 minutes. Test for doneness with a wooden skewer; it should come out clean or with moist crumbs.
  10. Let cake cool in pan for 10 minutes, then invert onto a cooling rack to cool completely.
  11. For the caramel drizzle: In a small saucepan, combine brown sugar, heavy cream, and butter. Heat over medium heat, stirring constantly, until sugar dissolves and mixture bubbles. Simmer for 2 minutes. Remove from heat and stir in sea salt. Let cool for 5 minutes.
  12. Drizzle caramel over the completely cooled cake. Slice and serve.

Notes

Ensure apple cider is reduced to half its volume for concentrated flavor. Room temperature ingredients are crucial for proper emulsion. Do not overmix the batter to avoid a tough texture. The cake stays moist for up to 3 days at room temperature or 5 days in the fridge. Can be frozen for up to 3 months.

Nutrition

Keywords: apple cider bundt cake, fall dessert, autumn baking, moist cake, caramel drizzle, easy bundt cake, holiday baking

Find it online: https://livelybite.com/moist-apple-cider-bundt-cake-easy-perfect-recipe/