Cinnamon Apple Cider Bundt Cake Recipes

Steps:

• Preheat oven to 350 degrees.
• Mix together the eggs, vanilla, apple cider, and oil.
• Combine the dry ingredients.
• Mix the cider mixture with the dry ingredients. Add the sliced apples. Add walnuts (optional, if desired).
• Pour the batter into a greased bundt pan. Bake for 50 minutes, or until toothpick comes out clean.
• For the glaze, mix the powdered sugar, brown sugar, cinnamon, and vanilla. Add in a few drops of cider and mix until it forms a pourable glaze.
• Refrigerate before serving.

Steps:

• Preheat oven to 350.
• In a large bowl, combine cake mix, butter, eggs, cider, cinnamon, and allspice.
• Beat on low speed to blend.
• then beat on medium speed for 2 additional minutes.
• Pour batter into a greased and floured bundt pan and bake for 45 to 50 minutes.
• Cool in pan for 10 minutes then turn out onto a serving plate.
• You can dust with powdered sugar if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Mix 5 tablespoons sugar and cinnamon together in a bowl. Add apples and toss to coat.
• Mix flour, 2 cups sugar, vegetable oil, eggs, orange juice, baking powder, and vanilla extract together in a large bowl until moist and thick. Pour a little batter into the prepared pan to cover the bottom and layer with sugared apple slices. Repeat layers of batter and apples, finishing with batter on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes.

Steps:

• Preheat oven to 350, and prepare the 12 cup bundt pan (grease and flour if you don't have a non-stick).
• In a medium bowl, whisk the flour, cinnamon, baking powder, salt, and baking soda together.
• In a large bowl, melt the butter in the microwave, and add brown sugar and eggs, whisking until smooth.
• Gradually whisk in dry ingredients just until combined- don't overmix.
• Fold in the apples (it will look sort of like peanut butter coated apple slices, but don't worry- the batter bakes up around the apple slices) and spoon batter into the bundt pan, smoothing the top.
• Bake until a tester inserted into the center of the cake comes out clean (about an hour).
• Cool in the pan for about 15 minutes, and invert onto a rack placed over wax paper to cool completely.
• Make the glaze by whisking the water (or apple juice) together with the confectioners' sugar adding just enough liquid to make the glaze thick but pourable.
• Drizzle glaze over completely cooled cake, and let it firm up before serving.

Steps:

• Preheat the oven to 350*F.
• Grease a bundt pan (or pan of your choice) with coconut oil.
• Mix dry ingredients well in a large mixing bowl.
• Add wet ingredients and mix well again.
• Scoop batter into prepared pan and smooth with a greased spatula. (My batter is not pourable. It has a consistency close to mashed potatoes.).
• Bake at 350*F until a toothpick inserted into the middle of the thickest part of the cake comes out clean. (I have a heavy, non-stick Bundt pan and an electric oven. I baked mine for 1 hour and 15 minutes.).
• Let cake cool COMPLETELY before turning it out onto your cake dish for best results. (Actually, this particular recipe held up pretty well, but the one before this would have fallen apart. This one is a very dense cake with a very moist crumb.).
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• Allergy Information: This cake is allergy friendly. It is free of the top 8 allergens, and also corn free. (It is gluten-free, grain-free, dairy-free, egg-free, soy/peanut/legume-free, tree-nut-free, and corn-free, and obviously fish-free and shellfish-free.).
• PLEASE NOTE: Coconut is NOT a tree nut, it is a drupe, which is a type of fruit. That being said, I do have friends who are allergic to coconut.
• This cake has cane sugar in it. You may substitute honey or maple syrup for the sugar, if you are sensitive to cane sugar. This cake is NOT low-glycemic. I have not attempted to make this cake sugar-free. If you attempt to do so, please ensure that you replace the equivalent amount of liquid, as cane sugar does melt, and therefore count as a liquid, in baking recipes. Here's a place to start: http://dish.allrecipes.com/baking-with-sugar-and-sugar-substitutes/.