As the leaves turn golden and the air becomes crisp, there’s nothing quite like the comforting aroma of spices and apples wafting from the kitchen. Enter the Apple Cider Bundt Cake, a delightful treat that embodies the essence of fall in every bite. This cake celebrates seasonal flavors, blending the rich sweetness of apple cider with warm spices like cinnamon and nutmeg. Whether baking for a cozy gathering or simply indulging in a moment of autumnal bliss, this recipe will surely delight your senses and warm your heart.
Apple Cider Bundt Cake Recipe
Equipment
- Stand Mixer
- Bundt Cake Pan
- Mixing bowl
- Whisk
- Wire Rack
- Oven mitts
Ingredients
- 2 1/4 cups Flour
- 1/2 cup unsweetened Cocoa Powder
- 1 1/2 teaspoons Baking Soda
- 1/2 cup Shortening
- 1 3/4 cups Sugar
- 1 teaspoon Vanilla
- 3 Eggs
- 1 1/2 cup cold Apple Cider
- 4 tablespoons Butter
- 2 Granny Smith Apple peeled and diced
- 4 tablespoons Brown Sugar
- 2 teaspoon Cinnamon
- 1 teaspoon Ground Nutmeg
- 2/3 cup Apple Juice
Instructions
- Preheat oven to 350 degrees.
- Grease and flour the mini bundt pan, or a large bundt pan. Mix the flour, cocoa powder, and baking soda in a bowl, and set aside.
- In a mixing bowl, beat shortening for 30 seconds. Add sugar and vanilla to the shortening and mix. Add eggs, one at a time.
- Add flour mix, alternating mix, and cider until combined. Pour batter into your pan.
- Bake for 15-20 minutes. Cool on the wire rack.
- While your cakes are baking, melt the butter for cooking the apples in a medium skillet on medium heat. Add the apples and the brown sugar, cinnamon and nutmeg.
- Cook for 10 minutes, or until the apples soften. Remove the apple pieces and just the sauce that comes with it. Don’t scrape the sauce out of the pan. Place the apples in a bowl.
- Add the apple juice to the pan. You should use a wooden spoon for this, but mine has disappeared to be used in a mysterious project somewhere in this house, by people unknown, so you can also use a rubber spatula. Boil the juice for 3 minutes. During that time, scrape the bottom and sides of the pan, loosening the caramelized pieces.
- Decorate your plate with some of the juice. add your bundt and some apples. Enjoy!
Notes
- Store the cake tightly covered at room temperature for up to 3 days.Â
- To freeze the cake, cool it completely and freeze before adding the glaze.
- For a gluten free cake, substitute your favorite gluten free flour blend for the all-purpose flour. Do not over bake or the cake may be dry.Â
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 349Calories |
| Carbohydrates | 52g |
| Protein | 4g |
| Fat | 14g |
| Saturated Fat | 3g |
| Sodium | 559mg |
| Iron | 2mg |
| Calcium | 92mg |
| Vitamin A | 71IU |
| Potassium | 108mg |
What Does Apple Cider Vinegar Do in Cake?
The rise of our baked goods is aided by vinegar. Carbon dioxide bubbles, which are leavening agents, are produced when vinegar and baking soda combine. Because of the expansion of these tiny bubbles in the batter during baking, the cake rises and gets that beloved light and airy quality.
What’s the Difference Between a Bundt Cake and A Regular Cake?
A round fluted tube pan with a hole in the center is used to bake Bundt cakes. It’s kind of like a doughnut. Regular cakes are not as deep as bundt cakes. Because the Bundt cake form heats up faster than a traditional round or square cake pan, it requires more moisture than a standard cake.
