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.