apple cider bundt with cream cheese frosting

Every home cook has an arsenal of secret and/or signature recipes. 

They’re those recipes to fall back on – for bake sales, company, and even the (not-so) occasional cravings.  Go-to recipes, basically.

This apple cider cake is definitely in my arsenal  and is especailly valueable at this time of year.

While I might be inclined to keep such a great recipe under lock and key, I’m not going to.  I mean, I wouldn’t want to keep you lovely folks from trying a piece of this cake for yourself.  And hey – maybe it’ll even become one of your go-to recipes, too!

So what exactly do I love about this cake? 

First and foremost, its celebreation of fall flavors.  With apple cider and cinnamon, how can you go wrong?  Second, the texture.  This cake is hearty (but not heavy) in pretty much every way possible.  The cake’s crumb is very rich, while still moist, and the exterior is slightly caramelized with a bit of a crunch.  I can’t forget to mention the frosting either, which is both velvety and decadent.  Third, I love its appearance.  This cake looks homemade, while still sophisticated and classic. 

Overall, it’s the complete package.

Come on, look at all those flecks of cinnamon.  Too delicious!

Might I make one last suggestion (other than making this cake at your next possible convenience, of course)?  Apple cider bundts (or any bundts for that matter) are best when baked in your mom’s 20-something year-old burnt-orange bundt pan. 

It’s the little touches that really count!

 

Apple Cider Cake with Cream Cheese Frosting

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For the CAKE:

– ½ C. Butter, Softened

-1 ½ c. Granulated Sugar, Sifted

-2 Eggs

-1 tsp. Vanilla Extract

-2 ½ C. All Purpose Flour

-2 tsp. Baking Powder

-½ tsp. Baking Soda

-1 tsp. Pumpkin Pie Spice

-1 tsp. Cinnamon

-1 tsp. Salt

-1 C. Buttermilk

-1 C. Apple Cider, heated

Preheat the oven to 350 degrees F.  Butter and flour a 10 inch bundt pan.  Set aside.

Sift together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.  Set aside.

In the bowl of an electric mixer, cream butter and sugar on low speed until smooth, about 2 minutes.  Add in eggs one at a time, followed by vanilla extract.  Beat until incorporated.  Wipe down the sides of the bowl and the paddle with a rubber spatula. 

With the mixer on low speed, add in ¼ of the flour mixture.  Next, add in 1/3 of the buttermilk.  Continue to alternate adding flour and buttermilk – this process should both begin and end with the flour mixture.  Once smooth, turn off the mixer and wipe down the sides of the bowl again.

Turn the mixer back on low speed and slowly add in heated apple cider.  Mix until just combined.  Wipe down sides of the bowl, then transfer batter to prepared bundt pan.  Bake on the middle rack of the oven for 45-50 or until a cake tester comes out clean. 

Let cool in pan on a cooling rack for 15 minutes.  Invert cake and let cool the rest of the way on a cooling rack. 

For the FROSTING:

– ½ C. Apple Cider, reduced by half

– 4 oz. Cream Cheese, softened

– ½ C. Butter, softened

-1 ½ C. Powdered Sugar, sifted

-1 tsp. Vanilla Extract

-1 tsp. Cinnamon

– ½ tsp. Salt

Beat together cream cheese, butter, and powdered sugar in the bowl of an electric mixer using the paddle attachment.  Beat until smooth and increased in volume, about 2 minutes.  Add in vanilla, cinnamon, salt, and apple cider, and beat until smooth. 

To ASSEMBLE:

Transfer the cake to a serving platter or pedestal.  Spoon heaping tablespoons of the frosting all over the cake – it should be dripping down the sides.  Don’t be afraid to be generous!

*Note: This frosting is on the loose side (pourable rather than spreadable).  This recipe makes a lot of frosting – more than necessary for this cake.  It keeps well in the refrigerator for up to a week.  The extra frosting is great on some homemade cinnamon buns!

Tags: apple cider, bundt, cake, Cinnamon, cream cheese frosting, fall, pumpkin pie spice