Apple Cider Bundt Cake (Regular or GF)

This aromatic cake is full of flavor and has less sugar than your typical Bundt cake. It is moist, and not too sweet, perfect for as a light dessert with some whip cream, or a vanilla bean ice cream.

I love this time of the year when apples are everywhere. But, sometimes it's hard to decide what to do with all of the apples. I love to make homemade apple sauce then use it in desserts, like this Apple Cider Bundt Cake. The fresh ingredients really stand out, along with the fresh apple cider that is locally made in my home town!

Apple Cider Bundt Cake

Pre-heat oven: 350 degree F

Prep-time: 10 minutes

Bake-time: 45-50 minutes

Cool time: 1 hour

Total time: 2 hours

Ingredients

3 1/2 cups all-purpose flour or GF 1 to 1 Baking Flour
4 tbsp corn starch
1 tsp salt
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp ground cloves
2 tsp baking powder
1/2 tsp baking soda
2 cups apple sauce, room temperature
2 tsp pure vanilla extract
1 cup coconut sugar, or brown sugar
1/2 cup real maple syrup (room temperature)
1/2 cup apple cider, room temperature

Cinnamon Sugar Topping

2 tbsp unsalted butter, melted or Miyoko's
1/3 cup cane sugar
1 tsp ground cinnamon

Directions

Pre-heat oven to 350 degree F.
Have your Bundt pan out, *but don't spray until just before you are ready to pour the batter into it.
In a large mixing bowl, combine all the dry ingredients
Using a stand mixer, or hand electric mixer, blend applesauce and sugar and beat for about 10 seconds. Add in the vanilla extract, maple syrup and then the apple cider.
With the mixer running on low, slowly add in the dry ingredients to the wet ingredients. I like to use a measuring cup to help add the dry ingredients, it's less messier for me.
Make sure to scrap down the bottom and sides of the bowl as you go, you want to make sure all the ingredients are well incorporated.
It's also go to note, that when you are working with this batter, you don't want to overmix it. You want to try and maintain as much air in the mixture as possible.
Use a non-stick spray or butter to grease the Bundt pan.
Evenly pour the batter into the Bundt pan. Tap it on the counter to release any air bubbles.
Bake for about 45-50 minutes, or until a toothpick comes out clean and the cake has slightly pulled away from the sides.
Let the cake cool in the Bundt pan for about an hour. This will make it easier to release the cake from the pan onto a plate or cake stand.
You can combine the melted butter, sugar and cinnamon in a small dish and brush it on the cooled cake, AND/OR, dust the cake with powder sugar. Enjoy!