After you’ve finished eating the pie, make this apple cider cake

All this talk about Thanksgiving pie has made me crave cake. Pie is everywhere on Thanksgiving, but sometimes it’s enough. and heatA sensitive nature and a crusty crust can make pie a host’s nightmare. goodbut I ended up with a soggy crust, and at this point, I can find one from my sofa. Why not incorporate other seasonal dessert options? If you don’t want to have another pie for your family Thanksgiving spread this year, bring this amazing mouth-wateringWater the apple cider cake instead. (Host, you can make one too.)

I made this cake for Thanksgiving, putting deliciousness first.Friendly. Sturdy enough to carry to your host’s house.e (and go home again), and easily divided into guest takeaway boxes at the end of the night. If the party is over and you’re processing leftovers, this cake can be kept at room temperature or in the refrigerator for up to a week—wThat’s it The pie can speak for itself.

Of all the cake flavors out there, pumpkin, apple and spice are probably the biggest winners for fall. And everything about this cake is amazing. It has all the sweet and sour flavors of mulled apple cider, but reduced to a concentrated syrup. (here How to make apple cider syrup.) Most of the water has evaporated, so I squeezed about half a gallon worth of apple cider power into this cake. The finished cake is a solid beauty. Springy and bursting with flavors and aromas of apple and brown sugar.MeThis is the kind of bundt cake that the crowd needs to get rid of, but the recipe is designed so that it can be easily cut in half to make smaller cakes if desired.

The butter is melted in this cake, but we use a modified creaming method. A method of whipping butter and sugar until fluffy, but in this case the fat is liquid. The fat is stirred together with the sugar, then the eggs and extract are added, followed by the dry ingredients alternating with the liquid. The liquid is apple cider syrup. The finished batter will be fairly runny. Pour into a large buttered and floured bundt pan and bake in a 350°F oven for 50-55 minutes. Let the cake cool for 10 minutes, then lift the bundt pan and cool completely, about 1 hour.

Finish this cake with an apple cider glaze or a dusting of powdered sugar. Enjoy as a dessert.

apple cider bundt cake

material:

• 4 tablespoons melted butter
• 1 cup vegetable oil
• 1½ cup brown sugar
• 6 eggs, room temperature
• 2 teaspoons vanilla essence
• 3 cups flour
• 2½ tsp baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup less apple cider syrup
• 1 ½ tablespoons apple cider (optional for glaze)
• 1/4 cup powdered sugar (for glaze)

Preheat oven to 350°F. Prepare a standard 12-cup bundt loaf, buttered and floured thoroughly to the rim. Place on a baking sheet.

In a medium bowl, whisk together all dry ingredients.

In a large bowl, whisk together the butter and oil together with the sugar. Add her eggs two at a time and mix well.Blended between additions. Stir in vanilla.

With a whisk-1/3 of the dry ingredients. Whisk in half the apple cider syrup. Alternate the two again and finish with the last third of the flour mixture.Pour the dough into the prepared bundt molds and at 350°F he bake for 50-60 minutes. The cake will begin to pull away from the sides of the pan and can be cleaned by inserting a toothpick in the center.

Invert cake onto cooling rack and let stand for 10 minutes. Remove pan and allow cake to cool completely. Serve as is or with an apple cider glaze.

To make the glaze, whisk powdered sugar and apple cider until smooth. It should be thick. Spread it over the top of the cake and let it fall naturally down the sides.