Imagine a perfectly spiced cake, subtly sweet with concentrated apple cider, moist from the buttermilk, and topped with a delicate dusting of sugar and spice. This recipe captures the essence of fall in a delightful dessert that’s not just for breakfast anymore. Enjoy the crisp air and the falling leaves with a slice of this heavenly cake and a warm mug of your favorite autumn drink.
Recipe
Ingredients:
- 2 cups Apple Cider
- 3/4 cup of unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 3/4 cup buttermilk
Directions:
- Preheat your oven to 350°F (175°C).
- Reduce the apple cider in a saucepan until it is down to 1/2 cup.
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, fully incorporating each before adding the next. Then add vanilla.
- In another bowl, mix together the dry ingredients.
- Add a third of the dry ingredients to the butter mixture, then half the buttermilk, repeating until all ingredients are incorporated.
- Lastly, add the reduced apple cider.
- Pour the batter into a greased and floured bundt pan and smooth out the top.
- Bake for 35-40 minutes, or until a skewer inserted comes out clean.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 315 kcal | Servings: 10 servings