Recipes
Bring the cozy flavors of fall into your kitchen with this irresistibly moist Autumn Orchard Bundt Cake. Made with delicious apple sauce and apple cider, every bite bursts with the taste of sweet, spiced orchard goodness. A luscious apple cider cream cheese frosting drapes over the top — adding a smooth, tangy finish that melts into every curve of the cake. Perfect for holidays, potlucks, or any chilly day that calls for comfort, this Bundt is a slice of autumn you’ll want all year long.
Step 1
Preheat oven to 325 degrees.
Step 2
In a large bowl, whisk together the sugars, oil, eggs, vanilla paste and apple sauce. Add in baking soda, baking powder, salt, cinnamon and mix until combine.
Step 3
Alternate adding in 1 cup of apple cider and flour, one cup at a time, ending with flour. Mix well until flour is fully incorporated.
Step 4
Pour batter into greased Bundt pan and bake in preheated oven for 45 or until toothpick comes out clean.
Step 5
While cake is baking, place 1 cup apple cider in a small pot at a gently boil on medium heat for about 10 minutes, until it cooks down to about 1/4 cup. Then place in the freezer for about 20 minutes until completely cold, but not frozen.
Step 6
After baking, let the cake cool in the pan for 15 minutes, then invert onto a wire rack. Place in fridge while you make the frosting.
Step 1
In a bowl, beat the butter and cream cheese until blended. Add in vanilla past and pinch of salt. Add in the cooled apple cider and mix completely.
Step 2
Slowly add in the confectioners sugar until the frosting is smooth and silky. Place in the fridge for a few hours or until the icing is nice and thick.
Step 3
Frost the cool cake using a piping bag and large round piping tip. Keep the cake refrigerated until ready to serve. Enjoy.
What others are saying about this recipe
No reviews yet. Leave one now.