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- 2 cups apple cider - 2 1/2 cups all-purpose flour - 1 cup granulated sugar The main ingredients are key to making this cake moist and flavorful. The apple cider adds sweetness and depth. Using all-purpose flour gives the cake structure. Granulated sugar enhances the cake's sweetness, making each bite a treat. - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground allspice Spices make this cake special. Ground cinnamon adds warmth and comfort. Nutmeg brings a lovely, subtle flavor. Allspice rounds out the mix with its unique taste. Together, these spices create that cozy, seasonal vibe. - 3 large eggs - 3/4 cup unsalted butter - 1 cup finely chopped apples The eggs help bind the cake. They give it a light and airy texture. Unsalted butter adds richness and moisture. Chopped apples, preferably Granny Smith, bring freshness and a slight tartness. This mix of flavors makes the cake truly delightful. - Preheat the oven to 350°F (175°C). - Grease the Bundt pan well with cooking spray or butter. This helps the cake come out easily. - Pour 2 cups of apple cider into a small saucepan. - Bring it to a boil over medium heat. - Reduce the heat and let it simmer. Stir often. Cook until it reduces to 1 cup. This takes about 20 minutes. - Once reduced, remove it from the heat and let it cool a bit. - In a bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, and half the spices. - In a bigger bowl, beat together the softened butter, granulated sugar, and brown sugar. - Mix until it looks light and fluffy. This takes about 3-4 minutes. - Add the eggs one at a time. Mix well after each addition. - Stir in the vanilla extract and the cooled apple cider. - Gradually add the dry mixture to the wet mixture. Use a spatula to fold them together. Don’t overmix. - Finally, fold in the finely chopped apples. They add great flavor and texture. - Pour the batter into the prepared Bundt pan. Smooth the top with a spatula. - Bake in the oven for 45-50 minutes. A toothpick should come out clean when inserted into the center. - Once baked, let the cake cool in the pan for about 10 minutes. - Carefully invert the cake onto a wire rack to cool completely. - Roll the cooled cake in granulated sugar to coat the outside. This gives it that classic donut look and sweetness. To make this cake moist, I recommend using Granny Smith apples. They add a nice tartness, which balances the sweet flavors in the cake. Accurate measuring of apple cider is key. Too much or too little cider can change the cake's texture. Always reduce the cider as the recipe states to concentrate its flavor. When baking, always test with a toothpick for doneness. Insert it in the center of the cake. If it comes out clean, the cake is ready. If it has batter on it, bake a little longer. Avoid overmixing the batter when combining wet and dry ingredients. This keeps the cake light and fluffy. Overmixing can make it dense and tough. To cut and serve, slice the cake into generous wedges. Arrange them on a rustic wooden platter for a lovely display. For a cozy touch, serve with warm apple cider. You can also dust the slices lightly with powdered sugar for extra sweetness and a beautiful finish. {{image_4}} You can easily change the taste of your Apple Cider Donut Bundt Cake. Try adding nuts or raisins for a great twist. Walnuts or pecans add crunch and flavor. Raisins give a sweet bite that pairs well with the spices. Another fun option is to use different spices. Cardamom gives a warm and unique flavor. You can mix it with the cinnamon and nutmeg for a new taste. A maple glaze makes this cake even better. To create it, mix 1 cup of powdered sugar with 2 tablespoons of maple syrup and 2 tablespoons of milk. Drizzle this over the cooled cake for a sweet topping. You can also use cream cheese frosting. Beat 8 ounces of softened cream cheese with 1/2 cup of butter. Add 3 cups of powdered sugar and 1 teaspoon of vanilla. Spread this creamy frosting on top for a rich flavor. If you need a gluten-free cake, you can substitute all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum. This will help bind the cake and keep it moist. Just make sure to follow the same amount as in the recipe. Enjoy a delicious gluten-free version! To keep your Apple Cider Donut Bundt Cake fresh at room temperature, store it in an airtight container. This will help keep the cake moist and delicious for up to three days. If you want to refrigerate the cake, wrap it tightly in plastic wrap. Place it in a container to prevent it from absorbing other smells. This method will keep it fresh for about a week. Freezing the cake is a great way to enjoy it later. To freeze, let the cake cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer-safe bag. This will protect it from freezer burn. You can freeze it for up to three months. When you're ready to serve, remove the cake from the freezer. Let it thaw in the fridge overnight. If you’re short on time, you can let it sit at room temperature for a few hours. Once thawed, you can roll it in sugar again for a fresh donut-like coating. Enjoy your cake! The best apple for this cake is Granny Smith. They are tart and hold their shape well. You can also try Honeycrisp or Fuji apples. These apples add sweetness and flavor. Mixing different apples can create a nice balance in taste. Yes, you can make this cake a day in advance. Just store it in an airtight container. This keeps it moist and fresh. You can also freeze it for up to three months. Wrap it tightly in plastic wrap. When you're ready, thaw it overnight in the fridge. To check if the cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. You can also look for a golden-brown color on top. The edges should pull away from the pan slightly. This cake combines simple ingredients and easy steps to create a tasty treat. You use apple cider, flour, and sugar as the base, adding spices like cinnamon for flavor. Tips ensure your cake stays moist and delicious. You can also personalize it with nuts or a sweet glaze. In short, whether for yourself or a gathering, this cake is sure to please. Enjoy baking and sharing this delightful dessert!

Apple Cider Donut Bundt Cake

Indulge in the deliciousness of Apple Cider Donut Bundt Cake with this easy recipe! This flavorful cake combines the warm spices of cinnamon, nutmeg, and allspice with fresh apples and reduced apple cider for a moist, irresistible treat. Perfect for brunch or dessert, it's sure to impress your guests. Click through to explore this delightful recipe and enjoy every bite of fall!
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Ingredients
  

2 cups apple cider

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup unsalted butter, softened to room temperature

3 large eggs

1 teaspoon pure vanilla extract

1 cup finely chopped apples (preferably Granny Smith)

1/2 cup granulated sugar (for coating)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with cooking spray or a thin layer of butter to ensure easy release after baking.

    In a small saucepan over medium heat, pour in the apple cider and bring to a rolling boil. Reduce the heat and allow it to simmer, stirring occasionally, until the cider reduces by half, concentrating its flavor to about 1 cup. This should take around 20 minutes. Afterward, remove it from the heat and let it cool slightly.

      In a mixing bowl, combine the ground cinnamon, nutmeg, and allspice, whisking them together thoroughly. Set this spice mixture aside for later use.

        In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, fine salt, and half of the spice mixture. Stir well to ensure everything is evenly combined, then set this dry mixture aside.

          In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 3-4 minutes.

            Incorporate the eggs into the butter-sugar mixture one at a time, mixing well after each egg. Then, add in the pure vanilla extract and the cooled, reduced apple cider, stirring to blend everything smoothly.

              Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Be cautious not to overmix as this can lead to a dense cake.

                Carefully fold in the finely chopped apples until they are evenly distributed throughout the batter without breaking them down.

                  Pour the batter into the prepared Bundt pan, using a spatula to smooth the top for an even finish.

                    Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating it's perfectly baked.

                      Once done, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Afterward, invert the cake onto a wire cooling rack to cool completely.

                        Once the cake is cool to the touch, roll it in the remaining granulated sugar to coat the exterior thoroughly, giving it that beloved donut-like finish.

                          Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12 slices

                            - Präsentationstipps: Slice the cake into generous wedges and arrange them on a rustic wooden platter. Pair with a steaming mug of warm apple cider for a delightful touch. For an extra hint of sweetness and visual flourish, dust the slices lightly with powdered sugar before serving.