Transition into fall baking with this simple yet elegant bundt cake. Light as feathers, it's packed with deep flavour.
Course Desserts
Cuisine American
Keyword gingerbread
Essential Ingredient apple cider
Prep Time 20 minutesminutes
Cook Time 1 hourhour
rest time 10 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 10people
Calories 635kcal
Equipment
10 cup bundt pan
Ingredients
1cupfresh pressed apple cider
3 1/3cupsall-purpose flour
1 1/2teaspoonfine sea salt
2teaspoonsbaking soda
1tablespoonground ginger
2teaspoonsground cinnamon
1/4teaspoonfreshly ground nutmeg
2largeeggsroom temperature
3/4cupcanola oil
3/4cuppacked light brown sugar
1cupfancy molasses
1/2cupunsweetened applesauce
1teaspoonpure vanilla extract
1/3cupCider Glaze(recipe follows)
Apple Chipsto garnish (optional)
Instructions
Preheat the oven to 325°F and place the baking rack in the middle of the oven. Review 'How to prepare a Bundt pan' in the post above, then butter and flour a 10-cup Bundt.
In a small saucepan, bring 1 cup of apple cider to a boil. Turn off heat and keep hot.
In a large bowl, whisk together the flour and salt. Sift in the baking soda and spices. Whisk to combine well.
In an another large bowl, beat the eggs until frothy. Whisk in the oil, sugar, molasses, applesauce and vanilla.
Pour the wet ingredients (eggs, etc) into the dry (flour, etc) and stir gently with a spatula to combine. Pour over the hot apple cider and stir until all the lumps are gone.
Scrape the batter into the prepared bundt pan. Place on the middle rack of the oven and bake for 55 minutes to 1 hour, rotating once. A toothpick inserted into the middle should come out clean.
Cool the cake in the pan, set on a wire cooling rack for 10 minutes.