Print

Moist Apple Cider Bundt Cake with Caramel Drizzle

moist apple cider bundt cake - featured image
Print Recipe

A tender, moist bundt cake infused with reduced apple cider and warm spices, topped with a rich homemade caramel drizzle. This easy fall dessert combines tart apples with a salty-sweet glaze for a cozy, comforting treat.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • ½ cup packed brown sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups apple cider (reduced to 1 cup)
  • 1 cup buttermilk
  • 2 large Granny Smith apples, peeled and diced
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons heavy cream (for glaze)
  • 2 tablespoons salted butter (for caramel)
  • ½ cup brown sugar (for caramel)
  • Pinch of sea salt (for caramel)

Instructions

  1. Pour 2 cups of apple cider into a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer for 15-20 minutes until reduced to 1 cup of syrupy concentrate. Let cool completely.
  2. Preheat oven to 350°F (175°C). Thoroughly grease a 9-inch bundt pan with butter or baking spray with flour, ensuring all crevices are coated. Dust with flour and tap out excess.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy. Scrape down sides of the bowl.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  6. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk and reduced apple cider. Start and end with dry ingredients. Mix just until combined.
  7. Gently fold in diced Granny Smith apples using a spatula.
  8. Pour batter into prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let cake cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
  10. For the caramel drizzle: Combine salted butter, brown sugar, and sea salt in a saucepan. Cook until melted and smooth. Stir in heavy cream if needed for consistency. Drizzle over cooled cake.

Notes

Ensure apple cider is reduced to a syrup to concentrate flavor and prevent a gummy texture. Use room temperature ingredients for best emulsion. Do not overmix the batter to avoid a tough crumb. Let the cake cool in the pan for exactly 10 minutes before inverting to prevent sticking or breaking.

Nutrition

Keywords: apple cider cake, bundt cake, fall dessert, caramel drizzle, moist apple cake, autumn baking, easy dessert

Find it online: https://islatable.com/moist-apple-cider-bundt-cake-easy-fall-dessert-recipe/