Is there anything better than the start of fall baking season? I rarely pull out my muffin tins, springform pans or bundt pan in the summer but come October, I could keep them out on the counter I use them so frequently. Cooler mornings and crisp afternoons beg for hearty muffins, pumpkin treats and delicious apple recipes, like this Apple Cider Bundt Cake.
I love a good bundt cake; less sweet than typical cakes, it’s the perfect slice to serve with a cup of hot tea at 3PM or enjoy after a weeknight dinner. It’s also less fussy than most cakes as no frosting or drizzle is required, though you are certainly welcome to do so if desired.
This seasonal cake has hints of apple cider, with plenty of fragrant cinnamon, ginger, nutmeg and cloves. Using both applesauce and Litehouse’s Honeycrisp Apple Cider means this bundt cake is as moist as it is tender. It’s also slightly wholesome, with the balance of both regular flour and whole-wheat pastry flour.
Featuring the most popular variety of apple in the fall, Litehouse’s Honeycrisp Apple Cider has a sweet but tart flavor. Made from 100% cold pressed Northwest apples, it’s a delicious substitute in most apple baked goods wherever milk is called for.
To make, first cream the butter and sugar together until fluffy. Then, you’ll add in the eggs one at a time along with the apple cider, applesauce and vanilla. Sift together the dry ingredients, then fold into the wet apple mixture. This batter will be thick and scoopable, though take care not to over-mix.
Gently spoon into a bundt pan, then bake until golden brown. After cooling and removing, enjoy as is or with a light sprinkle of powdered sugar on top. For an extra decadent treat, make a traditional powdered sugar glaze replacing the milk with more Honeycrisp Apple Cider!