Apple Cider Bundt Cake Food

APPLE CIDER DONUT BUNDT CAKE

Steps:

• Preheat the oven to 350°F and generously grease a standard size bundt pan.
• Place the softened butter, Baker's Corner Brown Sugar and Simply Nature Organic Cane Sugar In a stand mixer fit with the whisk attachment. Beat on high speed until light and fluffy, about 3 minutes.
• Scrape down the bowl and add the vanilla extract and eggs, one at a time, beating well between each addition.
• In a separate bowl combine the applesauce and apple cider, mixing to combine. Set aside.
• In another bowl, mix together the flour, baking powder, baking soda, salt and Stonemill spices.
• Alternate adding the dry ingredients and the apple cider mixture to the butter mixture in 3 additions, beginning and ending with the dry ingredients. The batter will be thick. Spoon the batter into the prepared pan, spreading it in an even layer. Bake at 350°F for 50 to 60 minutes or until it springs back to the touch and a knife inserted into the middle comes out mostly clean.
• Allow the bundt cake to cool for 20 minutes before turning it out of the pan onto a wire rack.
• While the cake cools, mix together the cane sugar, cinnamon and salt. Brush the cooled cake with the melted butter and sprinkle the cinnamon sugar to coat the outside. Enjoy warm!

CINNAMON APPLE CIDER BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix together the eggs, vanilla, apple cider, and oil.
• Combine the dry ingredients.
• Mix the cider mixture with the dry ingredients. Add the sliced apples. Add walnuts (optional, if desired).
• Pour the batter into a greased bundt pan. Bake for 50 minutes, or until toothpick comes out clean.
• For the glaze, mix the powdered sugar, brown sugar, cinnamon, and vanilla. Add in a few drops of cider and mix until it forms a pourable glaze.
• Refrigerate before serving.

APPLE CIDER BUNDT CAKE

Steps:

• Preheat oven to 350.
• In a large bowl, combine cake mix, butter, eggs, cider, cinnamon, and allspice.
• Beat on low speed to blend.
• then beat on medium speed for 2 additional minutes.
• Pour batter into a greased and floured bundt pan and bake for 45 to 50 minutes.
• Cool in pan for 10 minutes then turn out onto a serving plate.
• You can dust with powdered sugar if desired.

APPLE AND PEAR BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9" or 10" bundt pan with oil or butter.
• Sprinkle diced apples, pears and raisins with the sugar, set aside.
• In a small bowl, mix the flour, baking powder, salt, cinnamon, cloves and nutmeg.
• In a large bowl, beat the eggs; add the oil, vanilla and pecans.
• Stir the flour mixture into the egg mixture, mix well. Add the apples, pears and raisins.
• Spread batter into the prepared bundt pan.
• Bake for 55 to 60 minutes, or until the top springs back when lightly touched. Cool in pan for 10 minutes; turn out onto a wire rack and let cake fininsh cooling. Sprinkle with confectioners' sugar. (Tip: If you want to frost your cake, a sour cream frosting is very nice.).

GLAZED APPLE CIDER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Stir confectioners' sugar and 3/4 cup apple cider together in a small bowl to make the glaze.
• Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.

APPLE BUNDT CAKE WITH CARAMEL GLAZE

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Grease a 12-cup bundt pan.
• In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
• Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
• In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
• In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
• Gradually beat in the remaining flour mixture until combined.
• Fold in the chopped apple mixture and pecans into the batter.
• Transfer to prepared bundt pan.
• Bake for about 1 hour or until the cake tests done.
• Transfer the cake to a rack then prepare the caramel glaze.
• To make the glaze: melt butter in a small heavy-bottomed saucepan.
• Whisk in 1 cup brown sugar then the half and half or cream.
• Continue whisking until the glaze is smooth and comes to a boil.
• Add in 1 teaspoon vanilla, and remove from heat.
• Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
• Let the cake sit for 15-20 minutes to absorb the glaze.
• Turn the cake onto a platter, then pour the remaining glaze over the cake.
• Let stand until cool (at least 1 hour) before slicing.

APPLE CIDER CAKE DONUTS

Steps:

• Preheat your oven 400 deg.
• Coat molds with cooking spray.
• In a bowl, blend together first 5 ingredients.
• In another bowl, combine remaining ingredients and add dry ingredients. Stir until just blended.
• Put 1/4 Cup dough into each of the four molds.
• Bake 12 minutes.
• Cool slightly and remove.
• Clean and spray molds again and use the other half of the dough.
• Bake 12 minutes.
• Cool slightly and enjoy with coffee.

APPLE-CIDER DOUGHNUT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt. In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.
• Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes. Meanwhile, mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.
• Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar. Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.