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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup apple cider - 1 cup diced apples (preferably Granny Smith) - 1/2 cup brown sugar, packed - 1 teaspoon additional cinnamon (for dusting) - 1/4 cup granulated sugar (for dusting) I find the right ingredients make this cake shine. The dry mix brings depth, while the wet mix adds moisture. I love using Granny Smith apples for a perfect tartness. The topping gives a sweet crunch, making every bite a treat. This blend of flavors creates a rich, warm taste that reminds me of autumn. The spices, like cinnamon and nutmeg, fill the kitchen with a cozy scent. Using fresh apple cider elevates the cake, making it taste like a doughnut. When I bake this cake, I feel like I’m bringing a piece of joy to my kitchen. Each ingredient plays its part, working together to create something special. Enjoy gathering these ingredients; this cake will be worth it! First, set your oven to 350°F (175°C). This temperature helps the cake rise perfectly. While the oven heats, grease and flour a 10-inch Bundt pan. This step ensures the cake releases easily after baking. Next, grab a medium bowl. Add 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Use a whisk to mix these dry ingredients well. This step is key for even flavor and texture. Take a large mixing bowl. Add 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Beat these together for about 3-4 minutes. You want it light and fluffy. Then, add 2 large eggs, one at a time. Mix well after each egg. Finally, stir in 1 teaspoon of vanilla extract for extra flavor. Now, it's time to mix the dry and wet ingredients. Gradually add the flour mix to the butter mixture. Alternate this with 1 cup of apple cider. Start and end with the dry mix. Stir until just combined. This method keeps the cake light and airy. Gently fold in 1 cup of diced apples. Granny Smith apples work best for this cake. Once mixed, pour the batter into the prepared Bundt pan. Smooth the top with a spatula. Bake in the oven for 45-50 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean. After baking, remove the cake from the oven. Let it cool in the pan for 10-15 minutes. Then, invert it onto a wire rack to cool completely. For the final touch, mix 1/2 cup of brown sugar, 1 teaspoon of cinnamon, and 1/4 cup of granulated sugar in a small bowl. Brush the cooled cake with melted butter and sprinkle the cinnamon sugar mixture over it. This creates a delightful doughnut-like crust. To avoid a dense cake, focus on your mixing method. Cream the butter and sugar well. This adds air and helps the cake rise. When you mix in the flour, do it gently. Over-mixing can lead to a tough texture. Use room-temperature ingredients for a better blend. It helps create a lighter cake. You can boost the flavor of your cake with extra spices. Try adding ground ginger or cloves. These spices pair well with apple cider. You can also add a splash of maple syrup for sweetness. For toppings, consider a simple glaze. Mix powdered sugar with a bit of apple cider for a sweet drizzle. Make your cake look gorgeous on the table. Serve it on a colorful plate. Dust the top with powdered sugar for a snowy look. You can also drizzle caramel sauce over the slices. Garnish with thin apple slices or mint leaves. These touches make the cake pop and impress your guests. {{image_2}} You can make this cake gluten-free. Use a good gluten-free flour blend. Look for one that has xantham gum in it. This helps the cake hold together. Substitute the same amount of gluten-free flour for all-purpose flour. Measure it carefully for the best results. The texture may differ, but it will still taste great! If you want a vegan cake, you can replace the butter and eggs. Use 1/2 cup of coconut oil instead of butter. For eggs, use flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. Then, add it to your batter. This keeps the cake moist and delicious. You can switch up the apple cider if you like. Use pear cider for a twist. This adds a nice flavor that pairs well with apples. You can also use a mix of apple juice and a splash of vinegar. This gives you a similar tangy taste. Experiment to find what you enjoy most! To keep your Apple Cider Doughnut Bundt Cake fresh, store it at room temperature. Use a cake dome or wrap it in plastic wrap. This will help keep moisture in and air out. The cake stays fresh for about three days this way. Avoid putting it in the fridge, as it can dry out. For long-term storage, freezing is a great option. Allow the cake to cool completely before wrapping it tightly in plastic wrap. Then place it in a freezer bag or airtight container. When you want to eat it, thaw the cake overnight in the fridge. Let it come to room temperature before serving for the best taste. The cake can last up to one week at room temperature. If stored in the freezer, it can keep for about three months. Always check for signs of spoilage before eating. If you see mold or an off smell, it’s best to discard it. Keeping an eye on your cake will ensure you enjoy it at its best! Yes, you can! I recommend using Granny Smith apples. They add a nice tartness. Honeycrisp and Fuji apples also work well for sweetness. Just avoid soft apples, as they won't hold up in the bake. The right apple gives great flavor and texture. Look for a few signs. The top should be golden brown and spring back when pressed. Insert a toothpick into the center. If it comes out clean, the cake is ready. If it has wet batter, bake a bit longer. Trust your senses; they will guide you! You can easily make this cake ahead! Bake it a day or two before serving. Let it cool completely, then wrap it well in plastic wrap. Store it at room temperature. For longer storage, freeze the cake. Just thaw it in the fridge overnight before serving. This cake pairs well with hot drinks like coffee or tea. You can also serve it with vanilla ice cream or whipped cream. Fresh apple slices make a nice touch, too. For a fun twist, drizzle some caramel sauce on top for extra sweetness. This blog post covered the key elements for making a delicious apple cider cake. You learned about the necessary dry and wet ingredients, plus how to prepare and bake the cake step-by-step. Tips for perfect texture and flavor enhancements were shared. We also explored variations, storage options, and answered common questions. Now, it’s your turn to bake! Experiment with flavors and enjoy the process. This cake can bring joy to any occasion. Enjoy every slice!

Apple Cider Doughnut Bundt Cake

Indulge in the sweet flavors of fall with this irresistible Apple Cider Doughnut Bundt Cake! Perfectly spiced and packed with tender apples, this cake is a delightful twist on classic doughnuts. With easy-to-follow instructions, you can have this moist and flavorful Bundt ready in no time. Click to explore the full recipe and make your kitchen smell amazing with this scrumptious treat!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup apple cider

1 cup diced apples (preferably Granny Smith)

1/2 cup brown sugar, packed

1 teaspoon additional cinnamon (for dusting)

1/4 cup granulated sugar (for dusting)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure easy release after baking.

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.

          Gradually add the dry ingredients to the butter mixture, alternating with the apple cider. Begin and end with the dry ingredients, mixing until just combined.

            Gently fold in the diced apples until evenly distributed in the batter.

              Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

                Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.

                  Remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.

                    In a small bowl, combine the granulated sugar and cinnamon. Once the cake has cooled, brush the top and sides with melted butter and sprinkle the cinnamon sugar mixture generously over it to create a doughnut-like crust.

                      Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 10

                        - Presentation Tips: Serve slices of the cake on a decorative plate, dusting with additional powdered sugar or drizzled with caramel sauce for an extra touch. Garnish with thin apple slices or a sprig of fresh mint for a pop of color.