Description
A moist and flavorful spiced apple cider bundt cake soaked with warm spices and topped with a luscious caramel glaze, perfect for fall and holiday gatherings.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- ¾ cup (170g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) fresh apple cider
- ½ cup (120ml) sour cream or Greek yogurt
- 1 medium apple, peeled and finely diced (about 1 cup)
- For the Caramel Glaze:
- ½ cup (100g) granulated sugar
- 3 tablespoons (45g) unsalted butter
- ¼ cup (60ml) heavy cream, warmed
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-cup bundt pan generously with butter and dust lightly with flour or use a baking spray with flour. Dice the apple finely and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
- In a separate bowl, beat the softened butter with granulated sugar and brown sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
- In a small bowl or measuring cup, mix fresh apple cider with sour cream or Greek yogurt.
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the apple cider mixture in two additions, beginning and ending with the dry ingredients. Mix each addition just until combined; do not overmix.
- Gently fold the finely diced apples into the batter with a spatula.
- Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent loosely with foil after 40 minutes if the top browns too quickly.
- Let the cake cool in the pan on a wire rack for 15 minutes. Then carefully invert onto the rack to cool completely before glazing.
- To make the caramel glaze, melt the sugar in a small saucepan over medium heat, stirring constantly until it turns a deep amber color (about 6-8 minutes). Remove from heat and immediately stir in butter until melted.
- Slowly whisk in warm heavy cream, then vanilla extract and a pinch of salt. Let cool slightly until thick but pourable.
- Drizzle the caramel glaze over the cooled bundt cake, letting it drip down the sides. Optionally, sprinkle flaky sea salt on top once the glaze sets.
Notes
Do not overmix the batter once flour is added to avoid a tough cake. Use fresh apple cider for best flavor. Stir caramel constantly and use a heavy-bottomed pan to prevent burning. If caramel hardens, gently reheat with a splash of cream. For dairy-free, substitute butter with coconut oil and heavy cream with coconut cream. Almond flour can replace half the flour for a nuttier flavor but will make the cake denser.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Sugar: 28
- Sodium: 210
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 44
- Fiber: 2
- Protein: 4
Keywords: spiced apple cider cake, bundt cake, caramel glaze, fall dessert, apple dessert, easy cake recipe, holiday cake