High Altitude Apple Cider Bundt Cake
This moist bundt cake is flavored with warm spices, applesauce and apple cider concentrate, then coated in cinnamon sugar for a sweet finish.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Bundt Pan (5-6 cup capacity)
Ingredients
Cake
- 1 ½ cups + 2 tbsp all-purpose flour, fluffed, spooned and leveled
- ¾ tsp baking soda
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp ground ginger
- ¾ cup dark brown sugar, lightly packed
- ½ cup unsweetened applesauce
- ¼ cup apple cider concentrate
- ¼ cup vegetable oil
- ⅓ cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
Cinnamon Sugar
- 1 ½ tbsp unsalted butter, melted
- ½ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Thoroughly grease a 5-6 cup bundt pan with non-stick baking spray.
- In a bowl, sift together the flour, baking soda, salt and spices.
- In another bowl, whisk together the brown sugar, applesauce, apple cider concentrate, oil, milk, eggs and vanilla.
- Add the dry ingredients to the wet, and whisk until combined, then pour the batter into the prepared pan.
- Bake the cake for about 28-30 minutes, until a cake tester or toothpick inserted in the cake comes out clean.
- Set the pan on a cooling rack and cool for 15 minutes, then turn the cake out of the pan.
Cinnamon Sugar
- Melt the butter, then use a pastry brush to brush the warm cake with the butter.
- Combine the sugar and cinnamon, then press the cinnamon sugar all over the cake until it sticks.
- Serve the cake warm, or at room temperature.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
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