Cider 5 Spice Bundt Cake
Warm, spiced, and irresistibly moist, this Cider 5 Spice Bundt Cake is the ultimate autumn dessert that will fill your kitchen with cozy aromas. Infused with aromatic Chinese five spice powder, a hint of cinnamon, and the tangy sweetness of apple cider, this cake strikes a perfect balance of sweet and spice. The tender crumb is achieved by alternating a cider-milk mixture with dry ingredients, ensuring a rich, fluffy texture every time. Finished with a light dusting of powdered sugar, it’s as beautiful as it is delicious. Perfect for holiday gatherings or an afternoon treat, this easy-to-make Bundt cake will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground five spice powder
- 1 teaspoons Ground cinnamon
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Apple cider
- 0.5 cups Whole milk
- 0.25 cups Powdered sugar (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan, ensuring all the crevices are coated to prevent sticking.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, five spice, and cinnamon. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition.
Stir in the vanilla extract.
In another small bowl, combine the apple cider and milk. Stir to mix.
Starting and ending with the dry ingredients, alternately add the dry mixture and the cider-milk mixture to the wet ingredients, in three additions. Mix just until combined after each addition. Do not overmix.
Pour the batter evenly into the prepared Bundt pan. Use a spatula to smooth the top.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, let the cake cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
Optional: Dust the cake with powdered sugar before serving for a decorative and sweet touch.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 38.6 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
