Fall officially arrived today, and I couldn’t be happier. It's like nature's grand symphony, playing its most enchanting overture. As the leaves begin their graceful descent from the trees, and that crisp, invigorating breeze fills the air, there's an undeniable magic in the atmosphere. It's a time when the world transforms into a breathtaking tapestry of warm, earthy tones, a painter's dream come true. But it's not just about the stunning visuals; it's the feeling of cozy sweaters, crackling fires, and the comforting aroma of freshly baked comfort food wafting from kitchens. And this cake - the Apple Cider Bundt cake - is fall personified.
I’ve never lived in a place where there are apple orchards that come alive in the fall. While my daughter lives on the East Coast in a small town that is all about fall apple orchard season (think fairs, picking, cider, tours, you name it), that’s not done here. As a result, I try to recreate as much of that goodness as I can through incredible apple-focused recipes.
And this Apple Cider Bundt Cake does not disappoint. I’ve made apple cider donuts in the past, but I was looking to create something that could be served for a recent dinner party and thought I’d try to elevate the donut. The result? This rich, moist bundt cake. Fall perfection.
This cake is easy to make and cooks in a low, slow oven. Baking this cake at a lower temperature for a longer period of time ensures the cake cooks completely without burning around the edges. It keeps well (a few days in an airtight container), can be frozen, and was a hit. Every single person who tasted it - young and old - loved it. Whip up some cinnamon whipped cream to place on top of each slice if you want to take it to the next level.
Apple Cider Bundt Cake
Ingredients
- 3 cups all-purpose flour
- 3 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 1/2 tbsp baking powder
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 3 eggs at room temperature
- 1 1/2 cups applesauce (I love using chunkier)
- 1 cup apple cider at room temperature
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- 3 tsp cinnamon
Instructions
- Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.
- In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.
- In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.
- Add the eggs to the sugar mixture and mix on medium speed for about two minutes.
- Add the applesauce and vanilla. Mix to combine.
- With the mixer on low speed, add 1/3 of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.
- Pour the batter into the bundt pan and bake for 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
- Let the cake cool for 15 minutes in the bundt pan before turning it over onto a cake plate or cooling rack. If the cake is stuck, use a steamer to loosen it up while inverted onto the cake plate or cooling rack.
- Combine the 1/2 cup sugar and 2 teaspoons cinnamon and then dust it onto the top and sides of the cake using a flour sifter.
