Bready or Not Original: Apple Bundt Cake with Apple Cider Caramel Glaze
This Cider Bundt Cake is part of a series of apple cake experiments that will be on Bready or Not over the next while. They are all just a bit different.
The thing that really sets this cake apart is the Apple Cider Caramel Glaze. Oh boy, this glaze. It’s truly thick, luscious caramel. The cake by itself is fairly standard–this glaze elevates it to star status.
Even better, you’ll likely have some glaze leftover. Store it covered in the fridge and use it in the coming days. Warm up a portion to make it pliable, then use it for dipping apples or cookies, or to top ice cream… or just eat it straight or add even more to the cake slices. Just don’t you dare let it go to waste.
Bready or Not Original: Apple Bundt Cake with Apple Cider Caramel Glaze
Equipment
- large bundt pan
- nonstick spray with flour
- cooling rack
- medium saucepan
Ingredients
Cake
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1 cup white sugar
- 1 cup brown sugar packed
- 1 Tablespoon vanilla extract
- 3 large eggs room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
- 1/2 cup buttermilk or soured milk (see note)
- 3 medium baking apples peeled and grated or finely diced
Apple Cider Caramel Glaze
- 1 cup nonalcoholic apple cider
- 1 cup brown sugar packed
- 1/2 cup unsalted butter softened
- 1/4 cup half & half
Instructions
- Preheat oven at 325 degrees. Apply nonstick spray with flour to a large bundt pan.
- In a large bowl, beat together butter, both sugars, and vanilla extract, until fluffy. Scrape down bottom of bowl. Add eggs, beating well after each addition.
- In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, and cardamom. Gradually add the dry ingredients to the butter mixture, pausing to add the buttermilk at several points. Scrape the bottom of the bowl, then fold in the apple pieces.
- Scoop batter into the prepared pan. Even it out. Bake until a toothpick inserted into the cake comes out clean, 50 to 60 minutes. Let cool in pan for 20 minutes, then invert onto a rack to completely cool before making the glaze.
- In a medium saucepan, bring the cider to a low boil and keep it there for about 4 minutes, watching it closely to bring down heat if necessary to ensure it doesn’t boil over. Add the brown sugar, butter, and half & half, then bring to a boil for another 2 to 4 minutes, until it has thickened. Remove from heat to set and cool for about 15 to 20 minutes. While the caramel is still warm (if it’s not warm, heat it again gently to make it pliable), drizzle it over cake. (If you have any caramel leftover, let it cool and then refrigerate it for other delicious uses!)
- Let cake set in fridge. Keep covered under a dome or individually slice and wrap for storage, keeping it in the fridge. It'll keep for at least 5 days.
OM NOM NOM!
Notes
Bready or Not: Southern Cream Cheese Pound Cake
This Southern Cream Cheese Pound Cake is simple but oh so good. Rich flavors of butter, vanilla, and cream cheese infuse the whole thing.
The middle features a velvety crumb while the crust is browned and crisp, creating a wonderful contrast. This has All the Textures.
In full disclosure, this is a recipe that will test your mixer. My poor Kitchen Aid strained to handle this thick, massive quantity of batter. It kept tripping the circuit at the end!
The annoyance was worthwhile, though. This cake is extraordinary. So basic in appearance, and then you take a bite and your mind is blown. Make this one for the holidays this year, and you’ll feed a crowd and awe them while you’re at it.
Modified a lot from Bake from Scratch: Cake 2019.
Bready or Not: Southern Cream Cheese Pound Cake
Equipment
- nonstick spray with flour
- large straight-sided tube pan or angel food cake pan
- stand mixer
Ingredients
- 1 1/2 cups unsalted butter (3 sticks) room temperature
- 8 ounces cream cheese (1 box) room temperature
- 3 cups white sugar
- 1 Tablespoon vanilla extract
- 1 1/2 teaspoons kosher salt
- 6 large eggs room temperature
- 3 cups cake flour
Instructions
- Preheat oven at 325-degrees. Generously coat the interior of the pan with nonstick spray with flour.
- In a stand mixer with a paddle attachment, beat together the butter, cream cheese, sugar, vanilla, and salt until they are fluffy and pale, about 8 minutes, scraping the bowl several times during the process. Add the eggs one at a time, making sure the recent addition is fully mixed in before adding the next. Scrape the bottom of the bowl again. Mix on medium-high for about 3 minutes, until everything is light and airy.
- Gradually add the flour. If the paddle attachment can't handle the load (and/or it is too messy), remove the paddle and use a spatula to incorporate the flour.
- Scoop the batter into the prepared pan. Level out the top. Bake for about 1 hour and 30 minutes to 1 hour and 40 minutes. When it is done, the top will be golden brown and the middle will pass the toothpick test. Let it cool in pan for about 20 minutes, then invert it onto a rack to cool completely.
- Slice into pieces. It is delicious by itself or can accompany fruit and/or ice cream. Store covered or in individually wrapped pieces at room temperature.
OM NOM NOM!
Notes
Bready or Not Original: Marble Swirl Bundt Cake
This Marble Swirl Bundt Cake is not only delicious but pretty, as it contains a light and dark swirl inside!
Spices are the prevalent flavor through the darker portions of the cake, with the pale portions plain and sweet in balance.
There are a lot of ingredients in this cake, though the assembly is straightforward. Save yourself some effort at baking time by combining the spice ingredients a day ahead!
Bready or Not Original: Marble Swirl Bundt Cake
Equipment
- large bundt cake pan
- nonstick spray with flour or regular nonstick spray
Ingredients
- 2 2/3 cup all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs room temperature
- 2 cups white sugar
- 1 1/3 cup almond milk or regular milk
- 1/2 cup unsalted butter melted
- 1/3 cup canola oil
- 1/4 cup maple syrup
- 2 teaspoons instant espresso powder or unsweetened cocoa powder (sifted)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoons ground cloves
- 1 teaspoon ground nutmeg
Instructions
- Move rack to lower 1/3 of oven; set to preheat at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray, preferably a baking spray with flour.
- In a medium bowl, combine flour, baking powder, and salt. Set aside. In a big mixing bowl, place eggs, sugar, milk, butter, and oil, beating until creamy yellow. Gradually mix in the dry ingredients, but reserve the empty bowl to one side. Scrape the bowl of batter as needed, mixing until it is smooth.
- Measure out 3 cups of the batter into the reserved bowl. Add the maple syrup, espresso powder or cocoa, cinnamon, allspice, cloves, and nutmeg, whisking until smooth.
- Pour half the plain batter into the greased pan. Top with half the spiced batter, spreading to the sides. Draw a butter knife through the layers, swirling up and down and around. Pour the remaining batters into the pan, repeating the swirl process with the butter knife.
- Bake bundt cake for 45 to 50 minutes. The top should feel dry and the middle should pass the toothpick test. Let cool in pan for 1 hour, then carefully invert onto a cooling rack; if any chunks stick to the pan, try to nestle them back into place on the cake.
- Finish cooling. Slice into wedges. Store under a cake dome or otherwise wrapped; individual slices can also be wrapped in plastic.
OM NOM NOM!
Bready or Not: Classic Vanilla Bundt Cake
This Classic Vanilla Bundt Cake is nothing fancy, but it’s all good.
This cake isn’t about hardcore sweetness. It’s about vanilla. With a tablespoon of extract in the batter, you get the fragrance and flavor coming through strongly in the final bake.
One thing I love about bundt cakes is the variety of textures. The crusty bottom is so good. If you want the cake to rest flat for a prettier presentation, then by all means, level off the base–but don’t squander those trimmings!
This is a great cake to serve with fruit and ice cream, as it’s similar to a pound cake, but much lighter. Me, I thought the glaze alone made things just right.
Modified from King Arthur Flour.
Bready or Not: Classic Vanilla Bundt Cake
Equipment
- large bundt pan
- nonstick spray
- pastry brush
Ingredients
Cake
- 1 1/2 cups unsalted butter (3 sticks) room temperature
- 1 1/2 cups white sugar
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1 Tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup milk or half & half
Glaze
- 1/3 cup white sugar
- 5 teaspoons water
- sprinkle salt
- 2 teaspoons vanilla extract
Instructions
- Preheat oven at 350-degrees. Generously grease the interior of a large bundt pan.
- In a mixer, beat butter and sugar until light and fluffy. Mix in baking powder and salt, followed by 3 of the eggs.
- Measure out the flour. Add a few tablespoons of it into the mix. Add another egg. Add a bit more flour followed by another egg. Repeat to incorporate the last egg. Add the two extracts and the milk, followed by the last of the flour. Scrape the bottom and sides of the bowl well, then beat until the batter is smooth and fluffy.
- Pour batter into the pan and smooth out the top. Bake for 50 to 60 minutes, until the cake passes the toothpick test. Let cool for about 15 minutes, then invert it onto a rack to cool completely.
- Make the glaze. The amount will look like a lot, but there’s a lot of exterior to this cake. For easier clean-up, place parchment paper beneath the rack. Use a pastry brush to apply the glaze to the cake. Let glaze set an hour or so before slicing.
- Store in a sealed container or with slices individually wrapped.
OM NOM NOM!
Bready or Not: Almond Olive Oil Bundt Cake
The second week of 2023, and we’re beginning in proper form with a cake. An Almond Olive Oil Bundt Cake.
This cake isn’t as super-sweet as many. Instead, the olive oil and almonds are what comes through beautifully in the crumb. The glaze finishes things off, and the crunch of slices almonds adds a nice textural contrast.
This is the kind of bundt cake that works well for breakfast, brunch, snack, or dessert. It also works for any season of the year.
Modified from a Pompeiian Olive Oil ad.
Bready or Not: Almond Olive Oil Bundt Cake
Equipment
- 10 or 12 cup bundt pan
- cooking spray with flour
- cooling rack
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 3/4 cup almond flour sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups white sugar
- 4 large eggs room temperature
- 1 cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/2 cup unsweetened vanilla almond milk or plain almond milk
Glaze
- 1 1/2 cups confectioners’ sugar
- 2 to 3 Tablespoons milk or half & half
- sliced almonds optional
Instructions
- Preheat oven at 325-degrees. Apply baking spray with flour on the interior of the bundt pan.
- In a small bowl, combine flour, almond flour, baking powder, and salt. Set aside.
- In a big mixing bowl, beat together sugar and eggs until they are thick and yellow, about three minutes. Slowly mix in olive oil until smooth, followed by vanilla and almond extracts. Mix in the dry ingredients alternatively with the almond milk, making sure to scrape the bottom of the bowl.
- Pour the batter into the pan and smooth out the top. Bake until the middle passes the toothpick test, about 50 to 60 minutes.
- Transfer to a rack to cool for 15 minutes, then invert cake onto the rack to completely cool.
- Make the glaze. Beat together the confectioners' sugar and milk to make a thick glaze. Drizzle over the top so it oozes down the sides. If desired, top with a sprinkle of sliced almonds. Let glaze set for about 20 minutes. Slice in and enjoy!
OM NOM NOM!
Bready or Not: Gingerbread Bundt Cake
Why choose between gingerbread and a cake? With this Gingerbread Bundt Cake, you get both at once!
This is everything you’d look for in gingerbread, too. Loads of spices. A nice warm zing in the mouth. Sweetness to enhance everything else.
I should add, this is especially good for people like me who want SOFT gingerbread. The crispy kind has its uses in architectural structures or for decorated cookies, but I’d rather eat soft gingerbread.
Modified from Bake from Scratch November/December 2021.
Bready or Not: Gingerbread Bundt Cake
Equipment
- large bundt pan
- baking spray with flour
Ingredients
Cake
- 1 1/2 cups unsalted butter (3 sticks) room temperature
- 2 cups brown sugar packed
- 6 large eggs room temperature
- 1/3 cup unsulphured molasses
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 Tablespoons ground ginger
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon baking powder
- 1 cup milk or half & half, room temperature
Glaze
- 3 cups confectioners’ sugar
- 1/3 cup milk or half & half
- 2 1/2 Tablespoons light corn syrup
- 1 1/2 teaspoons vanilla bean paste
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven at 350-degrees. In a mixer, beat together butter and brown sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating after each addition. Add molasses and vanilla, scraping bowl as needed.
- In a separate large bowl, stir together flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, and baking powder.
- Gradually add the dry ingredients to the butter mix alternatively with the milk. Batter may look broken at some points, but keep mixing things in and it’ll come together again.
- Generously apply nonstick spray with flour to the interior of the bundt pan. Pour batter inside and even it out. Tap the pan on the counter a few times to knock bubbles out.
- Bake until golden brown on top, about 1 hour. A digital thermometer plunged into the middle should read over 200-degrees. Let cake cool in pan for about 20 minutes, then invert it onto a rack to cool completely.
- Trim the bottom of the cake, if desired, to make it flat and even (saving those remnants to nibble on, of course). Put cake on serving platter. Combine glaze ingredients. Slowly spoon over the cake to totally cover the surface. If desired, spoon up what drips off and reapply to cake a few more times, coating surface generously.
- Let glaze set at room temperature or in the fridge. Slice and enjoy!