Apple Cider Bundt Cake
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.
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.