Makes a standard bundt cake, 12 to 16 servings
Ingredients
3 cups (750ml) apple cider
6 tablespoons (84g) salted butter, melted
4 teaspoons (20ml) canola oil
6 tablespoons (75g) light brown sugar, firmly packed
1/4 cup (50g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/4 cups (280g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup (50g) granulated sugar
3/4 teaspoon cinnamon
2 tablespoons salted butter, melted
1/4 cup salted caramel sauce
1 ounce white chocolate, melted (optional)
1 ounce semisweet chocolate, melted (optional)
1/4 cup finely diced apple (optional)
2 tablespoons chopped peanuts (optional)
2 tablespoons crushed pretzels (optional)
Instructions
- Place the apple cider into a medium saucepan and set the pan over medium-high heat. Bring the cider to a boil. Once boiling, reduce the heat to medium-low so it gently simmers. Simmer until it has reduced to 1 cup of liquid. (This may take anywhere from 20 to 45 minutes.) Remove the pan from the heat and allow the cider to cool for at least 10 to 15 minutes before proceeding with the cake batter.
- Preheat the oven to 350° F. Spray a standard bundt pan with nonstick cooking spray.
- Place the 6 tablespoons of melted butter, canola oil, brown sugar, 1/4 cup of granulated sugar, eggs, vanilla extract, and reduced apple cider in a large mixing bowl. Whisk until smooth.
- Add the flour, baking powder, baking soda, 1 teaspoon of cinnamon, nutmeg, and salt to the bowl. Continue whisking until the mixture is combined into a smooth batter.
- Scrape the batter into the prepared bundt pan and smooth it into an even layer. Transfer the pan to the middle rack of the oven.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the cake comes out clean. Remove the pan from the oven and allow the cake to cool for at least 30 minutes.
- Once cool enough to touch, run a knife between the edges of of the cake and the pan to release it, and invert the cake onto a cooling rack.
- Combine the 1/4 cup of granulated sugar and 3/4 teaspoon of cinnamon in a small bowl. Brush the surface of the cake evenly with 2 tablespoons of melted butter. Sprinkle the cinnamon sugar onto the cake, using clean fingertips to help adhere it to the sides.
- Drizzle the cake with salted caramel sauce, and melted white chocolate and/or semisweet chocolate (if using). Sprinkle with diced apples, chopped peanuts, and/or crushed pretzels (if using).
- Refrigerate the cake for at least 15 minutes to set the topping before serving.
