Sparkling Cider Bundt Cake
This delightful Sparkling Cider Bundt Cake captures the essence of autumn with its tender crumb and flavorful sparkling cider glaze, perfect for cozy gatherings.
Ingredients
For the Cake
- 3 cups all-purpose flour Spoon into measuring cup for accuracy.
- 1 teaspoon baking powder Ensure it’s fresh for best results.
- 1 teaspoon baking soda Another rising agent for fluffiness.
- 1 teaspoon salt Essential to balance sweetness.
- 14 tablespoons unsalted butter, melted Melt gently for smoothness.
- 2 cups granulated sugar Can be reduced for less sweetness.
- 1 tablespoon sour cream or plain Greek yogurt Adds moisture; Greek yogurt adds tang.
- 5 large eggs Ensure room temperature for better blending.
- 1 teaspoon vanilla extract Adds warm aroma.
- 1 teaspoon white vinegar Boosts fluffiness.
- 1 cup sparkling apple cider Provides flavor and lightness.
For the Glaze
- 1/4 cup granulated sugar Adds sweetness to the glaze.
- 1/4 cup sparkling cider Enhances flavor and sparkle.
- 2 tablespoons unsalted butter, melted Adds richness.
- 3/4 cup powdered sugar Makes glaze smooth and sweet.
- 1 pinch salt Balances sweetness.
- 1-2 tablespoons sparkling cider Adjust for desired icing consistency.
For Serving
- as desired sprinkles Optional for decoration.
Instructions
Preparation
- Preheat your oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray or grease and flour it well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, stir together the melted butter and granulated sugar until combined. Then, mix in the sour cream or Greek yogurt.
- Add the eggs one by one, ensuring each is well mixed before adding the next. Stir in the vanilla and white vinegar.
- Pour in the sparkling cider, followed by the dry ingredients. Mix gently until just moistened—don’t overmix!
- Pour the batter into the prepared bundt pan. Place it on a cookie sheet to catch drips and bake for 35-45 minutes, or until a toothpick comes out clean.
Glazing and Icing
- While the cake is baking, prepare the glaze by combining sugar and sparkling cider in a small saucepan over medium heat, bring to a boil for 1 minute, then remove from heat.
- Once the cake is done, cool it in the pan for 15 minutes, then invert onto a serving plate.
- Brush the sparkling cider glaze over the top of the cake. Let it cool completely.
- For icing, whisk together melted butter, powdered sugar, and a pinch of salt. Gradually add sparkling cider until desired consistency is reached.
- Frost the cooled cake with icing and sprinkle with decorative sprinkles, if desired.
Notes
Store the cake loosely covered at room temperature for up to 3 days. It can be wrapped tightly and frozen for up to three months. Don't rush the cooling process to avoid crumbling.