Baby Got Bundt…Apple Cider Spiced Bundt Cake that is! Apples are out of timeout this weekend and they are showing up in a big, bold, bundt cake way! This cake imbodies all things fall, warm spices, apple cider, and even more apple cider in a decadent glaze to adorn this autumnal bundt beauty! One bite and you are taken to that cozy, fall, sweater weather, apple orchard, fall foliage state of mind…or mouth!
I was hosting our annual Fancy Fall Dinner (FFD) and I needed a dessert that fit the fall bill. Well oh boy, did this ever! This is my first bundt cake, but it won’t be the last! They are really easy, almost anything can be made into a bundt with the pan. I like a heftier cake but go crazy with any flavor combo you want. Plus, with the bundt pan, it really cuts down on cake decorating time! So that’s a plus when you are hosting a party! Anything that will cut down on prep time is a winner in my book. This bundt cake is a winner. This pan is a winner. We are all winners! Participation trophies all around!
So back to the aforementioned pan, I love it! I got it from Williams Sonoma and its Nordic Ware Heritage Bundt. Heavy duty, beautiful, quality and the cake comes out with ease and looks like a piece of art!
Like I mentioned, the only adornment you need is this boozy apple cider glaze! Yes, boozy! Not punch you in the face boozy, just a love tap in the face boozy. Using boiled apple cider and apple brandy in the glaze sure makes this appletastic. Yeah, appletastic! Or how about appleicious? You get it, it’s chock full of apple flavor on all fronts.
Fresh out of the pan and already a looker!
An apple cider glaze slip and slide!
Just more love for that glorious glaze!
Ok, so I know I said the only adornment you needed was the glaze. BUT…another easy decorating hack is fresh flowers! Don’t eat em’ though (these ones not edible). I just loved the amber color of these beautiful rose sprays, it was meant to be!
The cake is denser yet maintains a tender crumb. You get all the flavor from the warm spices plus the apple cider flavor really comes through. I used boiled apple cider from King Arthur, and it is potent in the best possible way!
Slices up beautifully and enough to feed a crowd!
See, I told you, showstopper!
Apple Cider Spice Bundt Cake it up this weekend. If you are not in the fall spirit, this will for sure take you there! This cake is a stunner, no bundts about it , without all the work! Perfect for a dinner party, an it’s the weekend and I want cake party and the impending holiday parties!
Happy Weekending and Bundting!
Diane
- For the Cake:
- 3 cups ap flour
- 3 sticks unsalted grass-fed butter
- ¾ cups granulated sugar
- ¼ cup brown sugar
- 4 large eggs room temp
- 1 tbsp. vanilla extract
- 1 tbsp. almond oil (can sub vegetable oil)
- 2 tsp. cinnamon
- 1 tsp. cardamom
- ½ tsp. nutmeg
- ⅛ tsp. mace
- ¼ tsp. all spice
- ¼ tsp. ginger
- 6 tbsp. arrowroot starch (can sub corn starch)
- 2 tsp. baking powder
- 1 tsp. salt
- ½ cup whole milk room temp
- ½ cup boiled apple cider (if you didn't pre-buy you can reduce 1 cup of apple cider down by half)
- ¼ cup mascarpone room temp
- For the Apple Cider Glaze:
- 2 cups confectioner sugar
- ¼ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. cardamom
- ⅛ tsp. mace (can sub nutmeg)
- 1-2 tbsp. apply brandy (optional)
- 3 to 4 tbsp. boiled apple cider, more as needed(can sub regular apple cider for consistency needs)
- For the Cake:
- Pre-heat the oven to 375 degrees and position oven rack on lower third. Spray the bundt pan liberally with non-stick spray and set aside.
- In a large mixing bowl, combine all your dry ingredients and mix to combine and set aside.
- In the bowl a stand mixer fitted with the paddle attachment, cream the butter until smooth, about 2 minutes add the sugars and mix until fully incorporated and fluffy, about 4 to 5 minutes more. Next add the mascarpone and combine, scrape down sides of bowl as needed. Add the eggs one at time and mix after each addition. Then add the vanilla extract and boiled apple cider and slowly mix. Add half of the dry ingredients and mix until just incorporated. Scrape down bowl, there is a lot of batter. Then add the milk and mix to combine, then add in the remaining dry and mix to just incorporate. Batter will be thick, but make sure everything is incorporated.
- Evenly pour the batter into the prepared pan and even out with an off-set spatula. Place in pre-heated oven and bake 50 to 60 minutes, rotating halfway through. If the top is browning too much place a sheet of tinfoil loosely over to cover at the end of baking. Cake is done when toothpick inserted comes out clean. Remove cake from oven and allow to cool on cooling rack in the pan for 15 to 20 minutes. Carefully turn cake out and allow to cool the rest of the way on the rack. Prepare the glaze while the cake is cooling.
- For the Glaze:
- In a medium bowl add the powdered sugar, salt, spices, apple cider and apple brandy if using. Whisk to combine. Add more cider until you get your desired consistency. It should be thicker but still pourable.
- Pour glaze over cooled cake. Do this over a cooling rack on a baking sheet to collect the glaze that drips off. Allow the glaze to set. Store covered in airtight container at room temp for up to 2 days.
- Enjoy!
Your pictures made me so hungry for this cake, I may not wait until the holidays to make it. I mean, I really should make one for a trial run, right?😊