Apple Cider Bundt Cake
This moist and flavorful cake is spiced with cinnamon, ginger, and nutmeg, showcasing the delightful flavors of fall, perfect for any occasion.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 2 tsp ground cinnamon
- 0.75 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.5 tsp salt
Wet Ingredients
- 1 cup apple cider
- 0.5 cup applesauce or apple butter
- 0.5 cup unsalted butter (softened)
- 0.25 cup canola or vegetable oil
- 0.75 cup granulated sugar
- 0.33 cup light brown sugar (packed)
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter (melted)
Topping
- 0.33 cup granulated sugar
- 0.5 tsp ground cinnamon
For Serving
- to taste whipped cream (optional) with caramel sauce
Instructions
Preparation
- Preheat your oven to 350°F and position a rack in the middle.
- Prepare your 10-cup Bundt pan by greasing it just before pouring the batter.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In another measuring cup, whisk the wet ingredients: apple cider and applesauce. Set aside.
- In a stand mixer, beat together softened butter, canola oil, granulated sugar, and brown sugar for about 2 minutes until fluffy.
- Add in the eggs and vanilla extract, mixing until combined.
- Gradually add the flour mixture in three parts and the apple cider mixture in two parts, alternating between them. Start and end with the flour. Mix well after each addition.
- Gently fold the batter using a rubber spatula to avoid overmixing.
- Grease your Bundt pan with baking spray and pour the batter evenly into it.
Baking
- Bake in the oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for about 15 minutes, then carefully flip it onto a wire rack.
- Mix the melted butter, granulated sugar, and cinnamon for the topping and pour it over the warm cake.
Notes
Serve with a dollop of whipped cream or caramel sauce for added flavor. Store in an airtight container for up to three days or freeze for longer storage.