Apple Cider Bundt cake

Terrific with coffee or tea on a cool fall day.
Dish Type: baking Lifestyle: nut free, vegetarian


½ cups unsalted butter softened plus 1tbsp of butter

2 medium Macintosh apples, peeled, cored, and cut into cubes

1 1/2 cup apple cider

1/2 cup milk or milk alternative

1/2 cup white sugar

1/2 cup brown sugar

3 large eggs

1/4 cup canola oil

2 1/2 cup flour

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon vanilla


Preheat the oven to 350 degrees F. Melt the 1 tablespoon of butter and use a pastry brush to spread it around the inside of a Bundt pan, making sure to get in all the creases. Set aside.

Place the chopped apples and the apple cider in a small saucepan and bring to a boil over medium heat.  Reduce heat to low and simmer for 10 minutes. Remove the pan from heat and let cool for 5 minutes, then puree in a food processor.

Using an electric mixer, beat together the rest of the butter, 3/4 cup sugar, and brown sugar until fluffy. Add in the eggs one at a time, incorporating fully between each addition.  Mix in the canola oil until thoroughly combined. Set aside.

Whisk together the flour, baking soda, baking powder, salt, nutmeg, and 1 teaspoon of the cinnamon in a medium bowl. Add half of the flour mixture to the butter/sugar mixture, then add half of the apple cider mixture to the batter. Repeat with the remaining flour and cider mixtures. Beat in the vanilla just until incorporated.

Pour the batter into the prepared Bundt pan. Bake for 35-40 minutes, or until a toothpick inserted in center comes out clean. Let cool in the pan for 10 minutes, then invert over a cooling rack and remove from pan. Let cool completely. Enjoy!