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Homemade Spiced Apple Cider Bundt Cake with Caramel Drizzle

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A tender, moist bundt cake infused with apple cider and warm spices, topped with a simple stovetop caramel drizzle. This easy, budget-friendly dessert tastes even better the next day and is perfect for fall gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup (1 ½ sticks or 170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) apple cider
  • ½ cup (1 stick or 113g) unsalted butter (for caramel)
  • 1 cup (200g) packed light brown sugar (for caramel)
  • ½ cup (120ml) heavy cream (for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • Pinch of salt (for caramel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan generously with butter or non-stick spray, then dust with flour and tap out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape bowl halfway through.
  4. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat for 30 seconds until smooth and glossy.
  5. With mixer on low, add about one-third of the flour mixture, mixing until just combined. Add half the apple cider and mix. Repeat with another third of flour, remaining cider, and final third of flour. Stop mixing as soon as flour disappears.
  6. Use a rubber spatula to fold batter from bottom up, ensuring no hidden flour pockets. Batter will be thick.
  7. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 45-50 minutes, until a skewer inserted into thickest part comes out clean or with a few moist crumbs. Cool in pan on a rack for 15 minutes.
  9. Place rack on top of pan, flip over, and lift pan off carefully. Let cake cool completely on rack.
  10. While cake cools, make caramel: In a small saucepan over medium heat, melt butter. Add brown sugar and heavy cream, whisking constantly. Bring to a gentle boil, then reduce heat to low and simmer for 3-4 minutes, whisking occasionally, until slightly thickened. Remove from heat and stir in vanilla and salt. Let cool about 10 minutes until warm but not hot.
  11. Place cooled cake on serving plate. Drizzle caramel slowly over top, letting it run down sides naturally.

Notes

Don’t substitute apple juice for cider; cider provides depth and tang. Room temperature ingredients are crucial for proper emulsification. Grease bundt pan thoroughly to prevent sticking. Caramel can be made up to 3 days ahead and reheated. Cake freezes well for up to 3 months (without caramel).

Nutrition

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

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