Apple Cider Caramel Bundt Cake

$- 2 cups apple cider - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1 cup granulated sugar - 3 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup diced apples (peeled and cored) - 1 cup caramel sauce (store-bought or homemade) You can add nuts like walnuts or pecans for crunch. Dried fruits, such as cranberries, work well too. If you want more spice, add ginger or allspice. A pinch of cloves can also add warmth. For a dairy-free version, use coconut oil instead of butter and almond milk instead of apple cider. You can swap eggs with flaxseed meal mixed with water for a vegan option. Use gluten-free flour if you need a gluten-free cake. Start by preheating your oven to 350°F (175°C). Next, take your 10-cup Bundt pan and grease it well. Use unsalted butter or a non-stick spray. After greasing, sprinkle some flour inside the pan. This step helps the cake release easily after baking. Make sure to coat all the nooks and crannies of the pan. Set the prepared Bundt pan aside as you get ready to make the cake batter. To add deep flavor, we need to reduce the apple cider. In a saucepan, pour in 2 cups of apple cider. Heat it over medium heat until it starts to boil. Once boiling, lower the heat and let it simmer. Cook it until it reduces to about 1 cup. This should take around 15-20 minutes. Keep an eye on it, stirring occasionally. When it’s done, let it cool slightly before adding it to the batter. In a large mixing bowl, combine 1 cup of softened butter, 1 cup of brown sugar, and 1 cup of granulated sugar. Beat them together until the mixture is light and fluffy. This can take about 3-4 minutes. Next, add 3 large eggs, one at a time. Make sure each egg is mixed in well before adding the next. Then, stir in 2 teaspoons of vanilla extract. In a separate bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet mixture. Do this while also adding the cooled apple cider. Start and end with the flour mixture. Mix until just combined. Finally, gently fold in 1 cup of diced apples. Now, pour the batter into the prepared Bundt pan, smoothing the top. Bake it for 50-60 minutes. Check if it's done by inserting a toothpick into the center. If it comes out clean, your cake is ready. Let it cool in the pan for 15-20 minutes. After that, carefully turn it out onto a wire rack to cool completely. Once cooled, drizzle 1 cup of caramel sauce over the top, letting it drip down the sides for that beautiful finish. To get a great texture in your Apple Cider Caramel Bundt Cake, use room temperature butter and eggs. This helps the batter mix well and trap air, leading to a light cake. Cream the butter and sugars until light and fluffy. This step is key. Don't rush it! Also, avoid overmixing the batter. Mix until just combined for the best rise. Bake your cake at 350°F (175°C) for about 50-60 minutes. Every oven is different, so keep an eye on it. Use a toothpick to check for doneness. Insert it into the center. If it comes out clean, your cake is ready. Let it cool in the pan for 15-20 minutes before removing it. This helps it set and keeps it from breaking. One common mistake is not preparing the Bundt pan well. Make sure to grease and flour it thoroughly. This keeps the cake from sticking. Another mistake is skipping the cooling time. If you try to flip the cake too soon, it may fall apart. Lastly, don’t forget to measure ingredients accurately. Too much flour or sugar can ruin the cake. Follow the recipe closely for the best results! {{image_2}} You can switch up the flavor of this cake easily. Try adding some chopped nuts, like walnuts or pecans. They add a nice crunch. Dried fruits, like raisins or cranberries, can also work well. For a twist, use different spices. Instead of cinnamon, try allspice or pumpkin spice for a warm flavor. You might also add a splash of maple syrup for extra sweetness. To make this cake gluten-free, use a gluten-free flour blend. Look for one that has xanthan gum for better texture. If you need a dairy-free option, swap the butter for a dairy-free stick or coconut oil. Use almond milk or oat milk in place of regular milk. These simple swaps keep the cake tasty while meeting dietary needs. While caramel sauce is a classic topping, you can try other icing options. Cream cheese icing adds a rich flavor that pairs well with apple. A simple glaze made from powdered sugar and lemon juice can brighten the cake. For a fun touch, dust the top with powdered sugar right before serving. This gives a beautiful finish and is easy to do. To keep your Apple Cider Caramel Bundt Cake fresh, you need to store it correctly. First, let the cake cool completely on a wire rack. If you try to store it warm, it can get soggy. Once cool, wrap the cake tightly in plastic wrap. This seals in moisture and keeps it soft. You can also place the cake in an airtight container for extra protection. If you want it to last longer, consider cutting it into slices. Wrap each slice individually to keep them fresh. At room temperature, the Bundt cake stays fresh for about 3 to 4 days. Keep it in a cool, dry place away from sunlight. If you store it in the fridge, it can last up to a week. The cold air helps prevent mold. Just remember to wrap it well. The cake may dry out a bit in the fridge, so consider serving it with extra caramel sauce to keep it moist. If you have leftovers, freezing is a great option. Wrap the Bundt cake tightly in plastic wrap first. Then, place it in a freezer-safe bag or container. Make sure to remove as much air as you can. This helps prevent freezer burn. The cake can last in the freezer for up to 3 months. When you're ready to enjoy it, take it out and let it thaw in the fridge overnight. Once thawed, warm it slightly in the oven for added flavor and softness. Yes, you can make this cake ahead of time. It tastes great after resting. Bake the cake, then let it cool completely. Wrap it tightly in plastic wrap. Store it at room temperature for up to three days. If you want to keep it longer, freeze it. Just remember to wrap it well to avoid freezer burn. When you are ready to serve, thaw it overnight in the fridge. Drizzle with caramel before serving for a fresh look. If you don’t have a Bundt pan, you can use a regular cake pan. A 9x13-inch pan works well. Just adjust the baking time. Start checking for doneness around 35-40 minutes. You can also use two 9-inch round cake pans. This gives you more layers to stack if desired. Grease and flour the pans well to prevent sticking. Remember, the cake's shape will change, but the taste stays the same! To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, your cake is ready. If it has wet batter on it, bake for a few more minutes. You can also gently press the top of the cake. If it springs back, the cake is done. Keep an eye on it, as oven times may vary. Enjoy the sweet smell while it bakes! You’ve learned all about making a delicious Bundt cake. We covered ingredients, steps, and several helpful tips. You can personalize your cake with various flavors and allergens in mind. Proper storage will keep it fresh longer. In conclusion, baking can be fun and simple. With these ideas, your Bundt cake will impress anyone. Enjoy every slice you create!$

Indulge in the delight of Apple Cider Caramel Bundt Cake with this easy recipe! Perfect for fall gatherings or cozy weekends, this cake combines the rich flavors of apple cider, warm spices, and luscious caramel. Learn how to create this moist, delicious dessert from scratch with simple ingredients. Click to explore the full recipe and impress your friends and family with this stunning cake! #AppleCiderCake #BundtCake #FallBaking #DessertRecipes

Print Recipe Pin Recipe

Ingredients

2 cups apple cider

1 cup unsalted butter, softened

1 cup brown sugar, packed

1 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup diced apples (peeled and cored)

1 cup caramel sauce (store-bought or homemade)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.

In a saucepan, bring the apple cider to a boil over medium heat. Reduce to a simmer and cook until it reduces down to about 1 cup (approximately 15-20 minutes). Allow it to cool slightly.

In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, incorporating each fully before adding the next. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the reduced apple cider. Start and end with the flour mixture, mixing until just combined.

Fold in the diced apples gently.

Pour the batter into the prepared bundt pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 15-20 minutes, then carefully invert it onto a wire rack to cool completely.

Once cooled, drizzle the caramel sauce over the top of the bundt cake, allowing it to drip down the sides.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12

- Presentation Tips: Serve slices of the bundt cake on elegant dessert plates, drizzling extra caramel sauce over individual pieces and adding a dollop of whipped cream or a sprinkle of chopped pecans for added texture.