Apple Cider Bundt Cake with Brown Sugar Icing

 

Three Little Ghostesses

Three little ghostesses

Sitting on postesses,

Eating buttered toastesses,

Greasing their fistesse,

Up to their wristesses,

Oh, what beastesses

To make such feastesse!

And so imagine an Apple Cider Bundt Cake with Brown Sugar Cider Icing to follow your Halloween feast. You can make your dream a reality with this adapted recipe from https://tutti-dolci.com/apple-cider-bundt-cake/

The cake is reminiscent of a very moist spice cake. Another alternative to icing the cake is serving the cake with warmed caramel sauce and ice cream. It's so delicious and serves 12. 

Ingredients: 
Cake

• 2 1/2 cups flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon Saigon cinnamon or two teaspoons ground cinnamon
• 1 teaspoon apple pie spice or pumpkin pie spice mix
• 3/4 teaspoon salt
• 10 tablespoons unsalted butter, at room temperature
• 1- 1/4 cups sugar
• 2 large eggs, at room temperature
• 1 cup apple cider
• 3/4 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• Optional add in chopped walnuts

Brown Sugar Cider Icing

Ingredients:

• 5 tablespoons butter
• 2/3 cup brown sugar 
• 1/4 teaspoon each of cinnamon and salt
• 1/4 cup each of milk and apple cider 
• 3 cups powdered sugar 

Cake Directions:

• Preheat oven to 350 degrees and spray a 10-cup bundt cake pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl.
• Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs in one at a time. Combine apple cider, applesauce, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with apple cider mixture (begin and end with flour mixture), just until incorporated.
• Spoon batter into the prepared bundt pan and smooth with a spatula. Tap the the pan sharply to reduce air bubbles. Bake for 45 minutes or until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack.
• Place rack with cake over a large piece of wax paper.  Let the cake cool completely before icing. Store leftovers in an airtight container at room temperature for up to 2 days. 

Icing Directions: 

• In a saucepan add butter, brown sugar, and salt. Bring to a boil and reduce heat to low, stirring continuously with a whisk. Remove from heat and add milk and cider, mix well. Add in confectioners' sugar and whisk until smooth. Add in more milk if needed for spreading consistency. 
• Frost cake and sprinkle icing with chopped nuts and toasted coconut if preferred.