This apple cider bundt cake is on point. Filled with apple goodness, incredible spices, and all the joy of fall. This cake is moist and features levels of apple-ness. It’s the perfect cake for holiday gatherings and potlucks.
Apples…Apples…
Since this cake is about apples, let’s discuss what kind of apple ingredients are used. Obviously, apple cider is used, in addition to that we also used applesauce. An objective for any cake should be fluffiness and tons of moisture. Applesauce provides just that, extra moisture and a wonderful tasting apple cake. Also, in this recipe the applesauce is used to replace some of the butter. Only half of the butter is replaced because using strictly applesauce and no fat would lead to a seriously dense cake.
What kind of apple cider? To be frank, it really does not matter the kind of apple cider used. But, keep in mind you should never use beverages with baking/cooking you would not want to drink by itself.
The smell and taste of fall – The aroma of this cake is addicting, it seems lovely and is the perfect addition to any house warming, fall party, or holiday gathering.
3 Tips to a Great Cake
- Room temperature – The key to any cake is to use room temperature ingredients. This step allows for all ingredients to become well incorporated.
- Bundt pan – Of course this recipe makes a bundt cake, so the use of this particular pan is important. Use a 10 cup bundt pan for this recipe. But, to prevent the cake from sticking to the pan, please spray the pan generously with baking spray.
- Baking time – It’s highly important to pay attention to the baking clock. Because the last thing you’ll want is a dry cake. Bake the cake until it’s golden brown or until the inserted toothpick comes out clean.
Making the Apple Cider Cake
Although this cake uses 16 ingredients, it’s all totally worth it! Each ingredient helps bring this cake together. So lets get baking!
First, preheat the oven to 350 degrees F. Next, sift the flours and all other dry ingredients together and set aside. Then, cream together the sugar and unsalted butter until light and fluffy (approximately 3-5 minutes). After that, add in the large eggs one at a time. Once fully incorporated alternate between adding the dry ingredients and wet ingredients until all ingredients are added. Transfer to a greased bundt pan and bake for 45 minutes or until an inserted toothpick comes out clean.
Interested in more fall like treats? Check out the links below:
- Caramel Frappuccino Mini cupcakes
- Butternut squash soup
- Carrot Cake
- Apple Cider Mimosa
- Snickerdoodle cupcakes
Apple Cider Bundt Cake
Ingredients
- 2 cups All purpose flour sifted
- ½ cup Almond flour sifted
- 1 cup Granulated sugar
- ¼ cup Dark brown sugar
- ½ cup Unsalted butter room temperature
- 2 Large eggs room temperature
- 1 cup Apple cider
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Kosher salt
- 1 tsp Ground cinnamon
- ¼ tsp Jamaican all-spice
- ¼ tsp Freshly grated nutmeg
- 2 tsp Vanilla extract
- ½ cup Applesauce
- ⅓ cup Sour cream
Instructions
- Preheat the oven to 350 degrees F. Spray a 10-cup bundt pan generously with nonstick baking spray.
- Sift together the flours, baking soda, baking powder, spices, and salt into a medium-sized bowl.
- In a bowl of an electric mixer, cream together the butter and sugar until fluffy (approximately 3-5 minutes), scrape down the sides of the bowl if needed. Beat in each egg one at a time until fully incorporated.
- Alternative between adding the dry ingredients and the wet ingredients (apple cider, vanilla extract, applesauce, and sour cream), beginning and ending with the flour mixture, just until incorporated.
- Add the batter into the prepared bundt pan and bake for 35-45 minutes or until the inserted toothpick comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. Serve as desired.