It’s Faaaaalllllllllllll.
You have no idea the joy that this time of year brings me! I tend to bake a lot this time of year…and I tend to eat a lot of those baked goods too…
Which brings me to this delicious cake! The flavors are SO on point with this cake! It’s moist, has all the right fall spices, and in my opinion would pair perfectly with a nice scoop of vanilla ice cream! Or plain with breakfast…Or on the go in your car driving your kids to school…Or late at night when you can’t stop crying while watching ‘This Is Us’…
As you can see, there are so many options.
Spiced Apple Cider Bundt Cake
Ingredients:
2 1/2 white flour, or spelt for a healthier version
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
3/4 cups white sugar
3/4 cups brown sugar
1/2 cup canola oil or vegetable oil
1 1/2 cups apple cider, cooked down to 1/2 cup cider. (See notes below for directions)
1 1/2 cups unsweetened applesauce
2 eggs
1 TB. vanilla extract
Directions:
Preheat the oven to 325 degrees.
Add apple cider to a small saucepan. Turn the heat on medium low and continue to cook the apple cider until it has cooked down to 1/2 cup. Continue to whisk while it cooks so it doesn’t burn. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and spices. Set aside.
In another bowl add the cider, applesauce, oil, eggs, sugar, and vanilla. Whisk together.
Combine the wet and dry ingredients and whisk until smooth. Do not over mix.
Spray a bundt pan generously with cooking spray. Pour the batter into the bundt pan.
Bake for 30-50 minutes, depending on your oven and altitude.
Let cool before removing from pan. Dust with powdered sugar/serve with a scoop of vanilla ice cream. Serve and enjoy!
I love the versatility of this recipe because it can be made into a BUNDT cake, a LAYER cake, or a SHEET cake! I made the layer cake version for you today, but feel free to make it into a sheet cake for easier baking. Layer cakes, especially decorating them, can be quite tricky! The only thing you will do differently for a sheet cake is bake in jelly roll pan, and once cool frost with the delicious spiced cream cheese frosting!
(For the layer cake/sheet cake)
Use the same recipe as above. Preheat your oven to 350 degrees.
If making into a layer cake, spray and grease three 6 inch cake pans, and place a circle cut out of parchment on the bottom so it doesn’t stick. Divide batter evenly amoung the three pans. Bake for 25-30 minutes, or until done in the center. Once cooled, wrap cakes up nicely and freeze before frosting. Frozen/cold cakes frost much easier than warm/room temp cakes do.
For a sheet cake, spray and grease a jelly roll pan. Pour batter into pan and bake for 20-25 minutes, or until cake has cooked all the way through. Allow to cool before frosting.
Ingredients:
2 sticks salted butter, room temperature
8 ox brick cream cheese, softened to room temperature
2 lb bag powdered sugar
1 1/2 TB. vanilla extract
1 tsp. cinnamon
1 tsp. allspice
1/4-1/2 cup heavy whipping cream
Directions:
Add your butter and cream cheese to a stand mixer. Mix on medium speed until light and fluffy. Add in the rest of your ingredients and start with 1/4 cup of heavy whipping cream. Beat on medium until the frosting comes together. If it is too thick, drizzle in a little bit more heavy cream. Beat until light and fluffly, but never on high speed. You dont want TOO much air bubbles in the frosting, so take it slow as you are mixing and bringing your frosting together. Feel free at this point to add in your food coloring of choice.
Frost your cakes however you desire, whether it be a layer cake or a sheet cake! Flowers on top of the cake shown above are fake and from my local craft store.
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