The Best Apple Cider Spice Bundt Cake! No Bundts About It!
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • 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)
Instructions
  1. For the Cake:
  2. 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.
  3. In a large mixing bowl, combine all your dry ingredients and mix to combine and set aside.
  4. 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.
  5. 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.
  6. For the Glaze:
  7. 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.
  8. 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.
  9. Enjoy!
Recipe by Social Buttercream at https://socialbuttercream.com/2019/10/26/the-best-apple-cider-spice-bundt-cake-no-bundts-about-it/