Sparkling Cider Bundt Cake

Crazy for Crust

Ready in: 90 minutes
Servings: 12

Ingredients

  • 3 cups all purpose flour
    Baking
  • 1 teaspoon baking powder
    Baking
  • 1 teaspoon baking soda
    Baking
  • 1/4 cup sparkling cider
    Alcoholic Beverages
  • 1 cup sparkling (apple) cider
    Alcoholic Beverages
  • 1-2 tablespoons sparkling cider
    Alcoholic Beverages
  • 5 eggs
    Milk, Eggs, Other Dairy
  • 1/4 cup granulated sugar
    Baking
  • 2 cups granulated sugar
    Baking
  • 1 tablespoon sour cream or plain Greek yogurt
    Milk, Eggs, Other Dairy
  • 3/4 cup powdered sugar
    Baking
  • pinch salt
    Spices and Seasonings
  • 1 teaspoon salt
    Spices and Seasonings
  • Sprinkles, optional
    Baking
  • 2 tablespoons unsalted butter, melted
    Milk, Eggs, Other Dairy
  • 14 tablespoons unsalted butter, melted
    Milk, Eggs, Other Dairy
  • 1 teaspoon vanilla
    Baking
  • 1 teaspoon white vinegar
    Oil, Vinegar, Salad Dressing

Steps

  • Preheat oven to 350F. Spray 12-cup bundt pan with nonstick cooking spray (the kind with flour) or grease and flour it.
  • Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.Stir melted butter, sugar, and sour cream or Greek yogurt in a large bowl. Stir in eggs, one at a time, then stir in vanilla and white vinegar.
  • Add sparkling cider and dry ingredients and stir just until moistened.
  • Pour into prepared pan.
  • Place bundt pan on a cookie sheet.
  • Bake for 35-45 minutes, until a toothpick comes out clean.While the cake is baking, make the glaze.
  • Heat the sugar and sparkling cider in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.Cool cake for 15 minutes in the pan. Use a knife to loosen around the edges, then carefully invert the cake onto serving plate. Use a pastry brush to brush the sparkling cider glaze over the top of the cake.
  • Let cool completely.Make the icing: whisk the melted butter, powdered sugar, and salt.
  • Whisk in the sparking cider, starting with 1 tablespoon and adding more as needed for desired consistency. Frost cake and sprinkle with decorative sprinkles, if desired.Store loosely covered at room temperature for up to 3 days.

Nutrition

  • Calories: 503.09  cal  (25.15%)
  • Fat: 17.72  g  (27.26%)
  • Saturated Fat: 10.69  g  (66.82%)
  • Carbohydrates: 79.29  g  (26.43%)
  • Sugar: 54.79  g  (60.88%)
  • Cholesterol: 108.4  mg  (36.13%)
  • Sodium: 319.28  mg  (13.88%)
  • Alcohol: 1.41  g  (7.81%)
  • Protein: 5.82  g  (11.63%)
  • Selenium: 16.8  µg  (24.01%)
  • Vitamin B1: 0.25  mg  (16.93%)
  • Folate: 66.45  µg  (16.61%)
  • Vitamin B2: 0.26  mg  (15.11%)
  • Vitamin A: 565.53  IU  (11.31%)
  • Manganese: 0.22  mg  (11.19%)
  • Iron: 1.83  mg  (10.16%)
  • Phosphorus: 99.15  mg  (9.92%)
  • Vitamin B3: 1.87  mg  (9.35%)
  • Vitamin B5: 0.44  mg  (4.43%)
  • Vitamin D: 0.65  µg  (4.31%)
  • Vitamin E: 0.64  mg  (4.3%)
  • Calcium: 35.88  mg  (3.59%)
  • Fiber: 0.85  g  (3.4%)
  • Vitamin B12: 0.2  µg  (3.4%)
  • Copper: 0.07  mg  (3.25%)
  • Zinc: 0.49  mg  (3.24%)
  • Potassium: 100.09  mg  (2.86%)
  • Magnesium: 9.73  mg  (2.43%)
  • Vitamin B6: 0.05  mg  (2.32%)
  • Vitamin K: 1.46  µg  (1.39%)

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