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Moist Salted Caramel Apple Cider Bundt Cake

Moist Salted Caramel Apple Cider Bundt Cake - featured image
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A tender, moist Bundt cake featuring concentrated apple cider flavor, topped with a rich salted caramel drizzle. This dessert captures the essence of autumn with a perfect balance of sweet and salty notes.

Ingredients

Scale
  • 2 cups apple cider (100% juice, no added sugar)
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup heavy cream
  • 1 cup brown sugar
  • 2 tablespoons unsalted butter
  • Flaky sea salt (for topping)

Instructions

  1. Pour 2 cups of apple cider into a saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 20-25 minutes until reduced to about 1/2 cup and syrupy. Let cool completely.
  2. Preheat oven to 350°F (175°C). Generously grease a 9-inch Bundt pan with butter or non-stick spray, ensuring all crevices are coated. Dust with flour, tapping out excess.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
  5. Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.
  6. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk and reduced apple cider. Start and end with dry ingredients. Mix on low speed until just combined.
  7. Pour batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  9. While the cake cools, make the caramel: Heat heavy cream, brown sugar, and 2 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle boil. Cook for 1-2 minutes. Remove from heat and stir in flaky sea salt.
  10. Once the cake is completely cool, drizzle the warm caramel over the top. Sprinkle with additional flaky sea salt if desired.

Notes

Ensure ingredients are at room temperature for best emulsification. Do not overmix the batter to avoid a tough cake. Grease and flour the Bundt pan thoroughly to prevent sticking. The cake tastes better the next day as flavors develop. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil and buttermilk with almond milk and lemon juice.

Nutrition

Keywords: apple cider cake, bundt cake, salted caramel, fall dessert, autumn baking, moist cake, easy bundt recipe

Find it online: https://emmastirs.com/moist-salted-caramel-apple-cider-bundt-cake-best-easy-recipe/