As the leaves begin to turn and the air starts to get crisp, there’s nothing quite like the taste of a warm, freshly baked apple cider bundt cake. This recipe is a classic, with just the right amount of sweetness and spice, and it’s sure to be a hit with your family and friends. So grab your apron and let’s get baking!
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider
- 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F. Grease and flour a 12-cup bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the flour mixture to the butter mixture in three parts, alternating with the apple cider, beginning and ending with the flour mixture. Stir in the walnuts, if using.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
Serving Size: 1 slice
Calories: 350
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 195mg
Carbohydrates: 48g
Fiber: 1g
Sugar: 30g
Protein: 5g
Cooking Time:
Preparation Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Equipment:
- 12-cup bundt pan
- Electric mixer
- Medium bowl
- Large bowl
- Wire rack
Serving Suggestions:
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Alternatively, dust with powdered sugar and serve with a cup of hot apple cider.
Variations:
For a different twist on this classic recipe, try substituting the apple cider with pumpkin puree or apple sauce. You can also add chopped pecans or raisins for extra texture and flavor.
Substitutions:
If you don’t have apple cider on hand, you can substitute it with apple juice or even orange juice. You can also use vegetable oil instead of butter, and brown sugar instead of granulated sugar for a richer, more caramel-like flavor.
Storage:
This cake will keep well in an airtight container at room temperature for up to 3 days. Alternatively, you can store it in the fridge for up to a week, or freeze it for up to 3 months.
Tips:
- Make sure to grease and flour your bundt pan well to prevent the cake from sticking.
- Don’t overmix the batter, or the cake may become tough.
- If the top of the cake starts to brown too quickly, cover it loosely with foil to prevent it from burning.
Notes:
This recipe is adapted from the classic apple cider bundt cake recipe by Country Living magazine. It’s a tried-and-true favorite that’s perfect for fall, but it’s also great any time of year.
Frequently Asked Questions:
Can I use a different type of pan? Yes, you can use a 9×13-inch baking dish or two 9-inch round cake pans instead of a bundt pan. Just adjust the baking time accordingly.
Can I use whole wheat flour? Yes, you can use whole wheat flour instead of all-purpose flour, but the texture of the cake may be slightly denser.
Can I make this cake ahead of time? Yes, you can make the cake a day or two ahead of time and store it in an airtight container at room temperature. You can also freeze it for up to 3 months.
Final Thoughts:
This apple cider bundt cake is the perfect dessert for fall, with its warm, spicy flavors and moist, tender crumb. It’s easy to make and always a crowd-pleaser, so why not give it a try? Whether you’re hosting a dinner party or just want a cozy treat for yourself, this cake is sure to hit the spot.
