September marks the beginning of back to school, crisper air and Pumpkin Spice Lattes LOL! I am on an apple kick right now and this Apple Cider Bundt Cake is one of those cakes that you’ll make over and over, for potlucks, special occasions, holidays, and just at home to eat for dessert or with coffee or tea at breakfast.
It’s so easy to make and it just screams fall in cake form!
Apple Cider Bundt Cake
- 3 C sugar
- 1 1/2 C unsalted butter softened
- 6 eggs large
- 3 C flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 C apple cider
- 1 tsp vanilla
- 1 C apple cider
- 1/2 – 3/4 C powdered sugar
- 2 TBSP butter
- 1 tsp cinnamon
- Dash of salt
- 1 bottle of caramel sauce
Preheat oven to 325 degrees.
Prep a bundt pan with baking spray
Using your electric mixer combine sugar and butter beating until it is light and fluffy. Slowly add one egg at a time beating after each addition. Make sure all ingredients are blended before working with the dry ingredients.
Combine the dry ingredients with a whisk (flour, salt, baking powder, ground cinnamon, ground nutmeg, and ground cloves.)
In a small bowl mix the apple cider and the vanilla.
Alternately begin to add the dry ingredients and the cider vanilla mixture in small amounts to the butter, sugar, and egg bowl. Continue to mix until blended.
Pour the cake batter into the prepped bundt cake pan.
Bake at 325 degrees for 70 minutes.
Check by inserting a toothpick in the center of the cake to make sure that the cake is done.
Remove from the oven.
Allow the cake to cool in the cake pan for about 20 minutes.
Transfer to cooled cake to either a plate or a cake stand.
Pour the apple cider into a saucepan bringing it to a boil over medium heat. Once it reaches a boil reduce the heat to low allowing it to simmer for 10 minutes. (Or the amount of cider has been reduced in half.) Carefully and slowly add the butter, cinnamon, salt and half (1/2 cuof the powdered sugar stirring to blend all the ingredients. Continue to add more powdered sugar to thicken the glaze to degree that you prefer.
Pour over the bundt cake and drizzle caramel sauce all around
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