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Cozy Caramel Apple Cider Witch Hat Bundt Cake

cozy caramel apple cider witch hat bundt cake - featured image
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A moist and flavorful fall cake infused with apple cider and warm spices, topped with a buttery caramel drizzle. Perfect for cozy autumn gatherings and festive celebrations.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup packed (110g) brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) apple cider
  • For the caramel drizzle:
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter
  • ½ cup (120ml) heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter and dust with flour, tapping out excess. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with apple cider, beginning and ending with dry ingredients. Mix until just combined.
  6. Pour batter evenly into prepared Bundt pan. Tap pan gently to release air bubbles.
  7. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean.
  8. Let cake cool in pan for 15 minutes, then invert onto a cooling rack to cool completely.
  9. To make caramel drizzle: In a medium saucepan over medium heat, melt granulated sugar until deep amber, swirling pan occasionally without stirring.
  10. Remove from heat and whisk in butter until smooth. Slowly add heavy cream and a pinch of salt, stirring constantly. Let cool for a few minutes.
  11. Drizzle caramel over cooled cake. Optionally, garnish with apple slices or cinnamon sticks.

Notes

Grease and flour the pan thoroughly to prevent sticking. Use room temperature eggs and butter for best texture. Avoid overmixing after adding flour and cider to keep cake tender. Watch caramel closely to prevent burning. Caramel can be made while cake bakes to save time. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free caramel, use coconut cream and plant-based butter.

Nutrition

Keywords: caramel apple cider cake, fall dessert, Bundt cake, witch hat cake, autumn baking, caramel drizzle, spiced cake

Find it online: https://novanosh.com/cozy-caramel-apple-cider-witch-hat-bundt-cake-recipe-easy-and-perfect-for-fall/