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Cut Crystal Bundt® Pan

Cut Crystal Bundt® Pan

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Apple Cider Bourbon Bundt® Cake

4.8 based on 6 reviews

PREP: 10 MINUTES

COOK: 45 MINUTES

SERVINGS: 10 - 12 SERVINGS

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The perfect sweet and spiced Bundt cake with a bourbon apple cider soaking syrup and sugar-spice topping! This flavorful cake is a wonderful addition to your fall festivities or Thanksgiving dessert table.

Ingredients

Cake:

  • 3/4 cup butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 3/4 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 cups all-purpose flour
  • 1/2 cup apple cider
  • 1/2 cup bourbon

Syrup:

  • 1/2 cup apple cider
  • 1/2 cup bourbon

Sugar Spice Topping:

  • 2 1/2 Tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves

Directions

Preheat oven to 350°F. Prepare Cut Crystal Bundt® Pan with baking spray containing flour and use a pastry brush to evenly coat the designs of the pan. With an electric mixer fitted with a paddle attachment, cream butter and sugar until fluffy. Add eggs one at a time, blending until smooth. In medium bowl, whisk spices, salt, baking powder, baking soda and flour together. Slowly add flour mixture alternately with cider and bourbon to butter mixture and mix until blended. Pour batter into prepared pan, filling only 3⁄4 full. Gently tap pan on towel covered counter to remove air bubbles. Bake for 45-50 minutes until cake tester comes out clean.

While cake is baking, prepare syrup. In small saucepan pan, heat apple cider and bourbon over medium heat to a simmer. Stir occasionally and simmer for about 10 minutes. When cake is done baking, cool in pan 10 minutes before inverting cake onto a cooling rack. Poke holes into cake with toothpick while cake is still warm and brush syrup onto cake. Reserve about 3 Tbsp of syrup. Cover cooled cake with plastic wrap and let sit overnight. For sugar spice topping, whisk sugar and spices in a small bowl. Before serving, brush remaining syrup over cake and sprinkle with sugar spice topping.

*Apple Cider Only Option: Replace bourbon with apple cider

Read Recipe Reviews

    I made this cake for my friends birthday. I used my quartett bundt pan. They came out perfect. It was delicious. I am making it again in my 1/2 size bundt pan. I have yet to decide whether to 1/2 the recipe or to to make 2 cakes & freeze 1 of them.

    Again I would like to bake in the half size bundt pans. Big cake is too much for two old people. Can give second cake to neighbors

    This is the first bundt cake I have made that came out good. It rose properly. It was fully baked. Any density was from the ‘basting’ with the syrup. I think my cinnamon & ginger were past their prime as those flavors were not very strong. Will I make it again? Probably in the Fall as it’s not a summery cake.

    Loved this. Great compliments also. Definitely will make again soon.

    The flavors in this are delicious, but mine was a tad dry. I would recommend checking at 40 minutes. Because I only have a plain Bundt, I added a caramel glaze to doll it up, but it doesn’t really need one, flavor-wise.

    Wonderful texture, simply delicious, mixes up easy the Bourbon is a nice flavor blended with the apple cider.

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Product Used In This Recipe

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Cut Crystal Bundt® Pan

Cut Crystal Bundt® Pan

SEE PRODUCT