Print

Perfect Apple Cider Bundt Cake with Salted Caramel Glaze

apple cider bundt cake - featured image
Print Recipe

This Perfect Apple Cider Bundt Cake with Salted Caramel Drizzle is everything you want in a fall dessert—deeply flavorful, beautifully moist, and impressive enough for any gathering. The apple cider reduction gives you concentrated apple taste without any fussy peeling or chopping, and the salted caramel drizzle creates a sweet-salty contrast that makes this cake absolutely addictive.

Ingredients

Scale
  • 2 cups fresh apple cider
  • 1 cinnamon stick (optional)
  • 3 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • ½ cup apple cider reduction (cooled)
  • ½ cup unsalted butter (for caramel)
  • 1 cup light brown sugar, packed (for caramel)
  • ½ cup heavy cream (for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • ½ teaspoon flaky sea salt (for caramel, plus more for sprinkling)

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a small saucepan. Add the cinnamon stick if using. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer gently until reduced to about ½ cup of concentrated syrup (about 20-25 minutes). Remove cinnamon stick and let cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan thoroughly with softened butter or baking spray containing flour. Dust with flour, tap out excess, and set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat softened butter, granulated sugar, and brown sugar together on medium speed for 3-4 minutes until light and fluffy. Scrape down sides and bottom of bowl at least once.
  5. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
  6. With mixer on low speed, add about one-third of the flour mixture and mix until just combined. Add half of the buttermilk and mix. Repeat with another third of flour, remaining buttermilk, and final third of flour. Stop mixing as soon as no streaks of flour remain.
  7. Gently fold in the cooled apple cider reduction with a spatula until fully incorporated.
  8. Pour batter into prepared bundt pan and spread evenly. Tap pan gently on counter a few times to release air bubbles. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  9. Let cake cool in pan on a wire rack for 15 minutes. Carefully invert onto rack to cool completely.
  10. While cake cools, make the salted caramel: In a medium saucepan over medium heat, melt the butter. Add brown sugar and whisk until combined. Slowly pour in heavy cream while whisking continuously. Bring to a gentle boil, then reduce heat and simmer for 3-4 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in vanilla extract and flaky sea salt. Let cool for about 10 minutes (it will thicken more as it cools).
  11. Once cake is completely cool, place on serving plate. Slowly pour salted caramel over the top, letting it drip down the sides. Sprinkle extra flaky sea salt on top.

Notes

Don’t rush the cider reduction—low and slow prevents burning. Room temperature ingredients are crucial for best texture. Grease the bundt pan thoroughly with a pastry brush to ensure clean release. Let cake cool completely before glazing to prevent caramel from sliding off. Cake tastes even better the next day; can be baked a day ahead and stored tightly wrapped at room temperature. For gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter and plant-based milk with lemon juice.

Nutrition

Keywords: apple cider bundt cake, salted caramel bundt cake, fall dessert, apple cake, bundt cake recipe, apple cider reduction, salted caramel glaze

Find it online: https://livelybite.com/perfect-apple-cider-bundt-cake-with-salted-caramel-glaze/