This delicious apple cider bundt cake topped with apple cider glaze and caramel drizzle will become your favorite Fall cake recipe.
Ingredients
For the Cake:
3cupsall-purpose flour
1/2tspsalt
1/2tspbaking powder
1tspcinnamon
1/2tspnutmeg
1/8tspground cloves
1cupapple cider
1tspvanilla
3cupsgranulated sugar
3sticks unsalted butterroom temperature
6large eggs
For the Glaze:
1cupapple cider
2Tablespoonsbutter
1tspcinnamon
dash of salt
1/2 - 3/4cupconfectioners' sugar
1bottle of caramel sauce
Instructions
Prepare the Cake:
Preheat oven to 325 degrees. Coat bundt pan with non-stick spray and set aside.
In a medium-sized bowl, whisk together flour, salt, baking powder, cinnamon, nutmeg, and cloves. Set aside.
In a small bowl, combine apple cider and vanilla. Set aside.
In a large bowl, cream sugar and butter until light and fluffy. Add eggs one by one, beating after each addition.
Alternate adding small amounts of the dry ingredients and the apple cider vanilla mixture to the large bowl with your butter, sugar, and egg mixture. Continue to mix until blended.
Pour batter into the pan and bake for about 65-75 minutes. Test for doneness with a cake tester or toothpick: Insert in the center of the cake, if it comes out clean the cake is done.
Allow the cake to cool in the cake pan for 15-20 minutes before transferring to a plate or cake stand.
Prepare the Glaze:
In a medium saucepan, bring apple cider to a boil over medium heat. Once it reaches a boil, reduce the heat to low allowing it to simmer until the amount of cider has been reduced by half (about 10 minutes).
Carefully add the butter, cinnamon, salt, and 1/2 cup powdered sugar to the saucepan, stirring well to combine. Stir in additional powdered sugar if needed to thicken the glaze.
Pour glaze over fully cooled bundt cake. Top with a drizzle of caramel sauce.