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Moist Apple Cider Bundt Cake with Salted Caramel

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A tender, moist fall bundt cake infused with reduced apple cider and topped with a rich, salty-sweet caramel glaze. This recipe balances tart apple flavors with warm spices for a cozy, autumn-inspired dessert.

Ingredients

Scale
  • 3 cups fresh-pressed apple cider
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup full-fat buttermilk, room temperature
  • 1 cup brown sugar (for caramel)
  • ½ cup heavy cream (for caramel)
  • 4 tablespoons butter (for caramel)
  • ¼ teaspoon salt (for caramel)
  • Flaky sea salt (for garnish)

Instructions

  1. Pour 3 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Simmer for 20-25 minutes until reduced to approximately 1 cup of syrupy liquid. Let cool completely.
  2. Preheat oven to 350°F (175°C). Generously grease a 12-cup Bundt pan with butter or baking spray, ensuring all nooks are covered. Dust with flour, tapping out excess.
  3. In a medium bowl, whisk together 2 ½ cups flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and ½ teaspoon kosher salt. Set aside.
  4. In a large bowl, beat 1 cup softened butter and 1 ½ cups granulated sugar on medium-high speed for 4-5 minutes until light and fluffy.
  5. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Mix in 1 teaspoon vanilla extract.
  6. Add the dry ingredients to the butter mixture in three additions, alternating with the cooled reduced cider and ½ cup buttermilk. Start and end with dry ingredients. Mix on low speed just until combined.
  7. Pour batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Tent with foil if browning too quickly.
  8. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack. Let cool completely before glazing.
  9. While the cake cools, make the caramel: In a saucepan, combine 1 cup brown sugar, ½ cup heavy cream, 4 tablespoons butter, and ¼ teaspoon salt. Heat over medium, stirring constantly, until it bubbles and thickens (5-7 minutes). Remove from heat.
  10. Drizzle the warm caramel over the completely cooled cake. Sprinkle with flaky sea salt.

Notes

Ensure ingredients are at room temperature for best emulsification. Do not overmix the batter once flour is added to avoid a tough cake. The apple cider must be reduced to a syrup to concentrate flavor and remove excess water. If the cake top browns too fast, tent with foil. Let the cake cool completely before adding caramel to prevent it from melting off.

Nutrition

Keywords: apple cider bundt cake, fall dessert, salted caramel cake, moist bundt cake, autumn baking, easy fall recipe, apple cider syrup

Find it online: https://merrymorsel.com/moist-apple-cider-bundt-cake-best-easy-fall-recipe/