Apple Cider Bundt Cake

Didn’t have the energy for donuts, so…

Apple Cider Bundt Cake

A delicious, moist taste of the season full of Honeycrisp apple, apple cider, allspice, cinnamon, and nutmeg!

Pretty good. Only problem is that with how big it is, I’m fairly certain we won’t get thru it before it starts to dry out.

TIP: Keep cake fully covered with cling wrap on a plate at room temperature (away from sunlight), and it will stay soft and delicious for at least 3 days.

Apple Cider Bundt Cake Recipe

Ingredients

• 2 1/2 cups all-purpose flour
• 3 large eggs (@ room temp)
• 1 large Honeycrisp apple (cored, peeled, and diced)
• 1 1/2 cups apple cider
• 3/4 cup light brown sugar (packed)
• 3/4 cup unsalted butter, divided (1/2 cup at 67° F | 1/4 cup melted)
• 1/2 cup 1% milk
• 1/2 cup + 1/3 cup granulated sugar, divided (1/2 cup for cake, 1/3 cup for topping)
• 1/4 cup extra virgin olive oil (EVOO)
• 2 tsp pure vanilla extract
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon, divided (1/2 tsp for cake, 1/2 tsp for topping)
• 1 tsp kosher salt
• 1/2 tsp ground allspice, divided (1/4 tsp for cake, 1/4 tsp for topping)
• 1/2 tsp baking soda
• 1/2 tsp ground nutmeg, divided (1/4 tsp for cake, 1/4 tsp for topping)

Directions

1. Place oven rack to the lower middle position.
2. Preheat oven to 350° F.
3. Spray a 10-cup bundt pan with nonstick baking spray, then set aside.
4. Heat a large skillet over medium-high heat on stovetop.
5. Add cored, peeled, and diced 1 Honeycrisp apple and 1 1/2 cups apple cider, then cook 10-15 mins to reduce to 1 cup. 
6. Transfer to a 2-cup glass measuring cup to measure at 1 cup, then give 3 or 4 quick pulses with an immersion blender to blend the apple just a bit – but leave the mixture chunky. Make sure you have 1 cup of the mixture. If you boiled away too much of the liquid, go ahead and add more apple cider to the mashed apple mixture to equal 1 cup. If you have more than 1 cup, keep boiling to reduce it down.
7. Add 1/2 cup 1% milk, 1/4 cup extra virgin olive oil (EVOO), and 2 tsp pure vanilla extract, then whisk together until well-combined and set aside.
8. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp ground allspice, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1 tsp kosher salt – then set aside.
9. In a large bowl, cream together 1/2 cup unsalted butter (at 67° F), 3/4 cup packed light brown sugar, and 1/2 cup granulated sugar. I use my stand mixer for this one!
10. Add 3 eggs – one at a time – mixing on medium-low to incorporate each egg into creamed mixture before adding the next.
11. While continually mixing on medium-low, add 1/3 of flour mixture, until just incorporated. 
12. While continually mixing on medium-low, add 1/2 of apple cider mixture, until just incorporated. 
13. While continually mixing on medium-low, add next 1/3 of flour mixture, until just incorporated. 
14. While continually mixing on medium-low, add remaining 1/2 of apple cider mixture, until just incorporated. 
15. While continually mixing on medium-low, add last 1/3 of flour mixture, until just incorporated. 
16. Pour batter into prepared bundt pan, spreading top out evenly. I use a rubber spatula for this.
17. Bake 30-35 mins, until a toothpick comes out with just a few moist crumbs (when inserted into a center portion of cake). 

Nutrition Facts
Serving size: 1 Slice
Servings: 12
Amount per serving
Calories	610
% Daily Value*
Total Fat 16.1g	21%
Saturated Fat 8.3g	41%
Cholesterol 74mg	25%
Sodium 3337mg	145%
Total Carbohydrate 112.8g	41%
Dietary Fiber 1g	4%
Total Sugars 90.4g
Protein 4.7g
Vitamin D 10mcg	48%
Calcium 34mg	3%
Iron 2mg	12%
Potassium 274mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.