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Apple Cider Bundt Cake with Cider Caramel Sauce

This moist and fluffy apple bundt cake with apple cider caramel sauce is the perfect fall treat! It's packed full of apple cider, spices and drizzled with the most amazing sauce ever!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12

Ingredients

Cake Batter

  • 3 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups apple cider
  • 1 cup cinnamon applesauce
  • 3/4 cup brown sugar
  • 1/2 cup whole milk
  • 1/2 cup white sugar
  • 8 tbsp unsalted butter, softened
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp butter extract
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon

Cider Caramel Sauce

  • 2 cups apple cider
  • 1 cup brown sugar
  • 3/4 cup heavy cream
  • 1/2 cup butter
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions

Cake Batter

  1. Place the apple cider in a small saucepan, and bring to a boil over medium-high heat. Boil for 12-15 minutes until the apple cider has reduced to about a 1/4 cup. Set aside.

  2. Preheat your oven to 350 F.

  3. In a mixing bowl, combine your flour, baking soda, baking powder, salt, and nutmeg. Set aside.

  4. In a large measuring cup or bowl, measure out your apple cider, applesauce, 1/2 cup milk, and extracts.

  5. In a larger mixing bowl or bowl of a stand mixer fitted with the paddle attachment, beat together the sugars and butter until light and fluffy. Beat in the eggs one at a time, scraping after each addition.

  6. Add the wet and dry ingredients. Start by adding 1/3 of the flour mixture, then half the liquid, another 1/3 of the flour, the rest of the liquid, and finishing with the last bit of the flour. Scrape the bowl as needed.

  7. Grease a 10-12 cup bundt pan.* 

  8. Pour the batter into your prepared bundt cake pan and bake for 40-50 minutes until the cake springs back when touched. 

Cider Caramel Sauce

  1. In the same saucepan, bring the apple cider to a low boil. Reduce down to 1/4 cup.

  2. Stir in butter until melted. Incorporate the brown sugar, cream, and salt. Bring to a simmer and cook for 7-8 minutes, stirring frequently.

  3. Remove from heat and stir in vanilla. Allow mixture to cool slightly then drizzle as much onto the cake.**

Recipe Notes

*Use a pastry brush if needed to get into the crevices the center column. 

**This cider caramel sauce will keep well in the refrigerator and will be a thick dipping consistency when cold. At room temperature, it is more of a glazing or drizzling consistency