Mulled Apple Cider Bundt Cake

Do you prefer apple cider to pumpkin spice lattes? Then try this cake out! I adapted it from How Sweet Eats, adding heavy cream to create richness and applesauce for even more cinnamon-y apple flavor.

You'll need:

• 1 stick butter, softened
• 1/4 c c sugar
• 3/4 c brown sugar
• 2 tsp vanilla
• 3 eggs
• 2 1/2 c flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1 1/2 c apple cider
• 1/2 c heavy whipping cream
• 1/4 c canola or vegetable oil
• 1/4 c applesauce (unsweetened)

Preheat oven to 350 and grease a bundt pan.

In a stand mixer, blend the butter and white and brown sugars until fluffy.

Add the eggs and vanilla and blend well.

In a separate bowl, sift or stir together the flour, baking powder, baking soda, cinnamon, allspice, and nutmeg

In a large measuring bowl, combine the cider, cream, oil, and applesauce.

Add 1/3 of the cream mixture, then about half the dry ingredients, then 1/3 of the cream, the rest of the dry ingredients, and the rest of the cream, mixing fully after each addition.

Pour the batter into the bundt pan, and cook 45 to 55 minutes until it's not wobbly when you move the pan.

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Mulled Apple Cider Bundt Cake

Yield: 12

Author: Mallory

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 1 stick butter, softened
• 1/4 c c sugar
• 3/4 c brown sugar
• 2 tsp vanilla
• 3 eggs
• 2 1/2 c flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1 1/2 c apple cider
• 1/2 c heavy whipping cream
• 1/4 c canola or vegetable oil
• 1/4 c applesauce (unsweetened)

Instructions

1. Preheat oven to 350 and grease a bundt pan.
2. In a stand mixer, blend the butter and white and brown sugars until fluffy.
3. Add the eggs and vanilla and blend well.
4. In a separate bowl, sift or stir together the flour, baking powder, baking soda, cinnamon, allspice, and nutmeg
5. In a large measuring bowl, combine the cider, cream, oil, and applesauce.
6. Add 1/3 of the cream mixture, then about half the dry ingredients, then 1/3 of the cream, the rest of the dry ingredients, and the rest of the cream, mixing fully after each addition.
7. Pour the batter into the bundt pan, and cook 45 to 55 minutes until it's not wobbly when you move the pan. Let cool half an hour in the pan before flipping onto a plate, then cool completely before serving.

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