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- 2 cups apple cider: This gives the cake its rich apple flavor. - 2 ½ cups all-purpose flour: This forms the base of the cake. - 1 teaspoon baking powder: This helps the cake rise. - 1 teaspoon baking soda: It adds extra lift and lightness. - 1 teaspoon ground cinnamon: This spice adds warmth and depth. - ½ teaspoon ground nutmeg: It gives a cozy, nutty flavor. - ½ teaspoon salt: A pinch of salt enhances all the flavors. - ¾ cup unsalted butter: It keeps the cake moist and tender. - 1 cup granulated sugar: This adds sweetness to the cake. - ¾ cup packed brown sugar: It provides a rich, caramel flavor. - 4 large eggs: These bind the ingredients and add richness. - 1 teaspoon vanilla extract: It adds a lovely aromatic note. - 1 cup finely chopped apples: A mix of sweet and tart apples works best. - ½ cup powdered sugar: This is for a light dusting on top. Each ingredient plays a key role in making the Apple Cider Doughnut Bundt Cake delicious. The apple cider infuses the cake with flavor, while the blend of spices creates warmth and comfort. The sugars and butter keep the texture soft and moist. Fresh apples add a nice bite, making every slice delightful. To start, pour the apple cider into a medium saucepan. Heat it over medium heat until it boils. Once it reaches a boil, reduce the heat. Let it simmer gently for about 15 to 20 minutes. The cider will reduce down to about one cup. This makes it more flavorful. After reducing, remove it from the heat and let it cool at room temperature. You will use this later in the batter. While your cider cools, you can get your oven ready. Preheat it to 350°F (175°C). This is important for even baking. Next, take your Bundt pan and grease it well. Use butter or cooking spray to coat the inside. Then, sprinkle a bit of flour inside, shaking it around to cover the greased areas. This prevents sticking later. Now, let’s mix the dry ingredients. In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk them together well. Set this bowl aside for now. In a large bowl, cream the softened butter with the granulated sugar and brown sugar using an electric mixer. Mix on medium speed until it looks light and fluffy. This should take about 3 to 4 minutes. Next, add the eggs one at a time. Mix well after each addition to blend them in. Finally, stir in the vanilla extract. Now you can combine the dry and wet ingredients. Gradually add the flour mixture while alternating with the cooled apple cider. Start and end with the flour mixture. Mix just until everything is combined. Do not over-mix, as this keeps the cake soft. It’s time to add the apples. Use a spatula to gently fold in the finely chopped apples. Make sure they are evenly spread throughout the batter. Be careful not to deflate the batter. Once done, pour the batter into the prepared Bundt pan. Use your spatula to smooth the top for an even bake. Place your Bundt pan in the preheated oven. Bake for about 50 to 60 minutes. Check if it’s done by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. When ready, take the cake out and let it cool in the pan for 15 minutes. After that, carefully invert the cake onto a wire rack to cool completely. This cooling step is key for the best texture. To bake your Apple Cider Doughnut Bundt Cake just right, follow these steps: - Ensuring proper oven temperature: Always preheat your oven to 350°F (175°C). An accurate temperature helps your cake rise evenly. Use an oven thermometer if you are unsure about your oven's heat. - Testing for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If it has wet batter on it, give it more time. Once your cake is baked and cooled, it's time to make it look great: - How to dust with powdered sugar: Use a fine sieve to sprinkle powdered sugar. Hold the sieve over the cake and tap it lightly. This creates a lovely, even dusting. - Presentation ideas for serving: Serve slices on a rustic wooden platter or a delicate cake stand. You can also add thin apple wedges or a sprinkle of cinnamon around the base for flair. Enjoy your cake with a warm drink for a perfect pairing! {{image_4}} You can easily change the flavor of your cake. Adding nuts gives a nice crunch. Walnuts or pecans work great. You can also add other fruits. Diced pears or dried cranberries add sweet notes. Think about using different spice blends too. Swap out cinnamon for cardamom or ginger for a twist. This makes your cake unique and fun! If you need gluten-free options, use almond or oat flour. Make sure to add a binding agent like xanthan gum. For dairy-free choices, substitute butter with coconut oil or vegan butter. You can also use almond or oat milk instead of regular milk. These swaps help everyone enjoy your tasty cake! To keep your Apple Cider Doughnut Bundt Cake fresh, store it at room temperature. Wrap it in plastic wrap or place it in an airtight container. This way, it stays moist and tasty for up to three days. If you live in a warm area, you might want to refrigerate it. Just remember that cold can change its texture a bit. For longer storage, this cake freezes well. Slice it first, then wrap each piece in plastic wrap. Place the wrapped slices in a freezer bag. They can stay fresh for up to three months. When you're ready to enjoy, just thaw at room temperature. To reheat slices of your cake, use the microwave. Heat a slice for about 10-15 seconds. This warms it without drying it out. If you prefer the oven, preheat it to 350°F (175°C). Wrap the slice in foil and heat for about 10 minutes. This keeps the slice soft and brings back that fresh-baked taste. Enjoy it warm, perhaps with a sprinkle of powdered sugar on top! How can I make the cake less sweet? To reduce sweetness, cut down on both sugars. Use half the brown sugar. You can also add a pinch of salt, which balances sweetness. What type of apples are best for this recipe? I suggest using a mix of sweet and tart apples. Honeycrisp and Granny Smith work well together. This blend gives great flavor and texture. Can I use store-bought apple cider? Yes, store-bought cider is fine. Just check the label for added sugars. Fresh cider gives a better taste, but store-bought works in a pinch. How do I know when the cake is fully baked? Check for doneness with a toothpick. Insert it into the center. If it comes out clean or with a few moist crumbs, the cake is done. Can I freeze apple cider doughnut bundt cake? Yes, you can freeze this cake. Wrap it tightly in plastic wrap, then place it in a freezer bag. It stays fresh for about three months. In this blog post, I shared how to make a delicious apple cider doughnut bundt cake. We went over the key ingredients, like apple cider, flour, and spices. I provided simple steps for preparing, baking, and cooling the cake. Tips for decoration and variations highlighted ways to customize your cake. Remember to store it properly to keep it fresh. Enjoy baking and savoring this treat with loved ones—it’s sure to impress!

Apple Cider Doughnut Bundt Cake

Indulge in the flavors of fall with this delightful Apple Cider Doughnut Bundt Cake! This scrumptious cake blends the warmth of spices, the sweetness of apples, and the richness of a Bundt style that’s perfect for any gathering. Learn how to create a moist, flavorful cake that will wow your guests and warm your heart. Click through for the full recipe and make this cozy dessert a hit at your next brunch or family gathering!
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Ingredients
  

2 cups apple cider

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

¾ cup unsalted butter, softened at room temperature

1 cup granulated sugar

¾ cup packed brown sugar

4 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup finely chopped apples (a blend of sweet and tart varieties is recommended)

½ cup powdered sugar, for a delicate dusting

Instructions
 

Prepare the Cider Reduction: Pour the apple cider into a medium saucepan and bring it to a vigorous boil over medium heat. Once boiling, reduce the heat and allow it to simmer gently until it has concentrated and reduced to about 1 cup, which should take approximately 15-20 minutes. Remove from heat and let it cool to room temperature.

    Preheat the Oven: While the cider is cooling, preheat your oven to 350°F (175°C). Generously grease and flour your Bundt pan to prevent sticking.

      Mix the Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk well to distribute the ingredients evenly, and then set aside for later use.

        Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and light brown sugar together on medium speed. Continue mixing until the mixture is light and fluffy, about 3-4 minutes, ensuring a well-aerated batter.

          Incorporate Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to ensure thorough incorporation. Finally, stir in the vanilla extract until combined.

            Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the cooled apple cider reduction. Start and finish with the flour mixture. Mix just until everything is combined; do not over-mix to keep the cake tender.

              Fold in Apples: Using a spatula, gently fold in the finely chopped apples until they are evenly distributed throughout the batter, taking care not to deflate it.

                Pour Batter into Pan: Transfer the batter evenly into the prepared Bundt pan, using a spatula to smooth the top for an even bake.

                  Bake the Cake: Place your Bundt pan in the preheated oven and bake for approximately 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean, or with a few moist crumbs.

                    Cool and Dust: After baking, remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely. Once cooled, finish it off with a light dusting of powdered sugar for a touch of sweetness.

                      Serve and Enjoy: Slice the cake into generous wedges and serve it as a delightful treat for brunch or a cozy dessert!

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

                          - Presentation Tips: Arrange slices on a rustic wooden platter or a delicate cake stand. For an extra touch, garnish the cake with thinly sliced apple wedges or a sprinkle of cinnamon around the base. Enjoy with a hot cup of coffee or tea!