Apple Cider Bundt Cake Recipe
The Apple Cider Bundt Cake is a delicious twist on the classic bundt cake, infused with the flavors of fall. Made with apple cider for a moist and flavorful crumb, this cake is a celebration of seasonal ingredients. The addition of warm spices like cinnamon, nutmeg, and cloves adds depth and complexity to the flavor profile, while a simple glaze drizzle adds a touch of sweetness. Whether enjoyed with a cup of hot cider on a chilly evening or served as a festive dessert for a gathering, this Apple Cider Bundt Cake is sure to be a hit.
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.
- 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.