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Cozy Spiced Apple Cider Bundt Cake with Caramel Drizzle

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A moist and tender bundt cake infused with concentrated apple cider and warm spices, topped with a rich caramel drizzle. Perfect for fall gatherings and cozy nights in.

Ingredients

Scale
  • 2 cups (480 ml) apple cider
  • 2 1/2 cups (300 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 1 cup (2 sticks / 226 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (120 ml) buttermilk, room temperature
  • For the Caramel Drizzle:
  • 1/2 cup (100 g) granulated sugar
  • 3 tablespoons (42 g) unsalted butter, cut into pieces
  • 1/4 cup (60 ml) heavy cream, room temperature
  • 1/2 teaspoon vanilla extract
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about 1/2 cup, about 20-25 minutes. Stir occasionally. Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Generously grease a 10 to 12-cup bundt pan with butter or non-stick baking spray, then dust with flour, tapping out excess.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides as needed.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  6. With mixer on low speed, add dry ingredients in three additions, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined after each addition.
  7. Fold in the cooled apple cider reduction with a spatula until fully incorporated.
  8. Spoon batter into prepared bundt pan and spread evenly. Tap pan gently on counter to release air bubbles.
  9. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 15 minutes.
  10. Turn cake out onto a wire rack or serving plate and let cool completely.
  11. Make the caramel drizzle: In a small saucepan, heat sugar over medium heat, stirring constantly, until melted and deep golden amber, about 5-7 minutes. Remove from heat. Carefully whisk in butter pieces (mixture will bubble). Slowly drizzle in heavy cream while whisking. Stir in vanilla. Let cool for 5-10 minutes until thickened.
  12. Once cake is completely cool, drizzle caramel over top. Sprinkle with flaky sea salt if desired. Let caramel set for about 10 minutes before slicing.

Notes

Don’t rush the cider reduction; keep it at a gentle simmer to avoid scorching. Room temperature ingredients are crucial for proper emulsification. Grease every crevice of the bundt pan to prevent sticking. Let the cake cool in the pan for exactly 15 minutes before turning out. If caramel seizes, add a splash of warm water and heat gently while stirring.

Nutrition

Keywords: apple cider bundt cake, spiced apple cake, caramel drizzle, fall dessert, bundt cake recipe

Find it online: https://freshforkful.com/cozy-spiced-apple-cider-bundt-cake-with-caramel-drizzle/