Apple Cider Cake with Caramel Glaze

I wanted to make an easy cake for a family Sunday dinner, but wasn’t in the mood for pumpkin.  I found this awesome recipe on one of my latest Pinterest binges and had been saving it for the next sizable gathering.

While it wasn’t my prettiest cake, it sure was tasty.  Needless to say, my grandma’s vintage bundt pan isn’t non-stick and presented a fun challenge when it came to removing the cake.

for the cake, you’ll need:
3 cups sugar
1½ cups unsalted butter, softened
6 eggs
3 cups flour
½ teaspoon salt
½ teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon pumpkin pie spice
1 cup apple cider
1 teaspoon vanilla

Follow Ree’s Easy Caramel Sauce Recipe for the glaze!

Preheat oven to 325° and grease a bundt pan well.  In a large bowl, cream the sugar and butter until light and fluffy. Beat in the eggs, one at a time, until well combined.

In a medium bowl, combine the dry ingredients.  In a small bowl, combine the cider and vanilla.  Add dry ingredients alternately with the cider and mix until well blended.

Pour into the greased bundt pan and bake for about 70 minutes or until a toothpick inserted in the center comes out clean.

Cool for 20 minutes in the pan before removing to a cake stand or plate. Cool completely before pouring caramel glaze over top.

serves: about 10
time: 20 minutes prep + 70 minutes baking
adapted slightly from: Buns in My Oven

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