Ingredients
Cake
- 330 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 85 g unsalted butter, room temperature
- 142 g dark brown sugar
- 132 g granulated sugar
- 3 eggs, room temperature
- 1 tsp vanilla extract
- 180 g apple cider concentrate
- 110 g neutral oil
- 130 g unsweetened applesauce
- 56 g plain whole milk Greek yogurt
Coating
- 28 g unsalted butter, melted
- 35 g apple cider concentrate
- 50 g granulated sugar
- 3/4 tsp cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it’s at the right temperature for even baking.
- Prepare Bundt Pan: Grease a 10-cup bundt pan by brushing 1 tablespoon of softened butter all over the surface using a pastry brush. Then coat the pan with granulated sugar to help the cake release easily and add a slight crust to the edges.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ginger until evenly combined. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter with both the dark brown sugar and granulated sugar on medium speed for 2 to 3 minutes until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time along with vanilla extract to the creamed butter and sugars. Mix on high speed until fully incorporated and smooth.
- Incorporate Dry and Wet Ingredients: Scrape down the sides of the bowl. Gradually add the dry ingredient mixture alternating with the wet ingredients (apple cider concentrate, neutral oil, unsweetened applesauce, and Greek yogurt), beginning and ending with the dry ingredients. Mix just until fully combined to avoid overmixing.
- Pour Batter and Bake: Pour the batter into the prepared bundt pan and smooth the top gently. Bake in the preheated oven for 35 to 42 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for no more than 10 minutes. Then, run a knife gently around the edges to loosen the cake and invert it onto a cooling rack to cool completely.
- Prepare Coating: In a small bowl, melt the unsalted butter and mix in the apple cider concentrate until combined. In a separate bowl, stir together the granulated sugar and cinnamon.
- Apply Coating: While the cake is still warm, brush the entire surface generously with the melted butter and cider mixture to soak in flavor and moisture.
- Add Cinnamon Sugar: Immediately sprinkle the cinnamon sugar blend evenly over the coated cake to create a sweet, spiced crust.
- Serve: Serve the Apple Cider Bundt Cake warm alongside a hot cup of apple cider or coffee to enjoy the full comforting experience.
Notes
- Room temperature ingredients help the batter combine better and result in a lighter texture.
- Using a bundt pan allows the cake to bake evenly and creates an attractive presentation.
- Be careful not to overmix the batter once the wet and dry ingredients are combined to avoid a dense cake.
- The cinnamon sugar coating adds a delightful crunch and enhances the apple cider flavor.
- Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
