As the leaves change colors and a gentle chill fills the air, there’s something undeniably magical about the fall season. It’s a time when we seek comfort in warm sweaters, cozy fires, and, of course, the comforting aroma of freshly baked treats wafting from our kitchens. And what better way to celebrate autumn than with a delicious apple cider cake? In this blog post, we’ll explore the enchanting world of apple cider cake and share a delightful recipe that captures the essence of fall in every bite.
The Essence of Apple Cider Cake:
Apple cider cake is more than just a dessert; it’s a testament to the harvest season. This scrumptious treat encapsulates the flavors and aromas of crisp apples, warm spices, and the tangy-sweet goodness of apple cider. It’s the perfect way to savor the bounty of fall and create lasting memories with family and friends.
A Symphony of Flavors and Aromas:
The heart of any apple cider cake lies in its ingredients. Flour, baking powder, baking soda, and a blend of spices create the cake’s foundation. But it’s the addition of apple cider that elevates this dessert to a whole new level. The cider infuses the cake with a moist and fruity essence that captures the essence of freshly picked apples.
The warm embrace of cinnamon and nutmeg adds a touch of autumn spice, making every bite a comforting journey through the season. With every slice, you’re transported to an orchard filled with apple trees, their branches heavy with ripe, juicy fruit.
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Apple cider bundt cake
Apple cider cake is a delicious dessert made with apple cider as one of its primary ingredients. It's a perfect treat for the fall season when fresh apple cider is readily available. Here's a basic recipe for making apple cider cake:
- For the cake:
- 170 g unsalted butter, softened
- 250 g brown sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 350 g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons of cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 230 ml apple cider (freshly squeezed is better)
- 160 g applesauce
- 2 apples cut into cubes
- For the sugar and cinnamon topping:
- 4 tablespoons unsalted butter, melted
- 100 g brown sugar
- 2 teaspoons cinnamon
- Pinch of salt
Preheat the oven to 170°C and generously grease a Bundt cake pan.
Place the softened butter and brown sugar in a stand mixer fitted with the whisk attachment. Beat on high speed until light and fluffy, about 3 minutes.
Scrape the bowl and add the vanilla extract and eggs, one at a time, beating well between each addition.
In a separate bowl, combine the applesauce and apple cider, mixing to combine. Booking.
In another bowl, sift together the flour, baking powder, baking soda, salt and spices.
Alternate adding the dry ingredients and apple mixture to the butter mixture in 3 additions, starting and ending with the dry ingredients. The dough will be thick. Add the apple cubes and mix until they are evenly distributed.
Pour the batter into the prepared pan, spreading it into an even layer.
Bake for 50 to 60 minutes or until it comes back to the touch and a toothpick inserted in the middle comes out almost clean.
Let the cake cool for 20 minutes before removing it from the pan and placing it on a wire rack.
While the cake cools, mix together the brown sugar, cinnamon and salt. Spread the cooled cake with melted butter and sprinkle with cinnamon sugar until completely covered.