Caramel Apple Cider Cake
Your Copycat Nothing Bundt Cake
I’ve been a big fan of Nothing Bundt Cakes for a few years now and have always wondered what it’d be like to recreate some of their bundt cake flavors. This week, I decided to try my hand at their Caramel Apple Cider bundt, which they also happened to remove in the same week…coincidence? Definitely.
This cake screams fall. I used Tastemade’s apple cider recipe because I had some old apples and oranges that needed to be used. I love finding ways to utilize ingredients to reduce waste. I’ve made it a habit to ensure that I either use ingredients or make something with them, even if I’m only using them once. The apple cider was perfect in this bundt cake, and my new apple flavoring from Dolce Foglia added just the right amount of apple flavor.
I was skeptical at first about how the cake would turn out because of the apple cider, but my worries were unfounded. As long as the liquid measurements are the same as my base recipe, everything will be just fine. I hope you guys enjoy this delicious caramel apple cider cake topped with ganache and a silky caramel sauce.
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Apple Cider Caramel Cake:
1 box instant vanilla pudding (3 oz.)
1 1/2 cups salted butter(softened)
1 1/2 cup light brown sugar
1 teaspoon ground cinnamon
6 large eggs
2 teaspoons vanilla extract
1 teaspoon apple flavoring
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sour cream
1 cup apple cider
Bundt Pan Release:
1 tablespoon All-Purpose flour
1 tablespoon softened unsalted butter
1 tablespoon vegetable oil
Cinnamon Sugar:
1/4 cup granulated sugar
1/2 tsp Ground Cinnamon
1 pinch Salt
1/4 cup unsalted butter(melted)
Caramel Sauce:
1 cup granulated sugar
1/2 cup water
1 cup heavy cream
2 tablespoons corn syrup
1 teaspoon vanilla extract
4 tablespoons or 2 oz. salted butter
White Chocolate Cream Cheese Icing:
2 cups white chocolate chips
1/2 cup heavy cream
8oz. cream cheese
1/4 cup unsalted butter
1 cup powdered sugar(optional)
Equipment List:
- Standard 10” Bundt pan
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Microwave-safe bowl
- Whisk
- Saucepan
- Cooling rack
- Parchment paper or wax paper (optional)
- Pastry brush (optional, for cinnamon sugar topping)
Cake Instructions:
1. Preheat oven to 350°F (convection setting).
2. Mix 1 tbsp of all-purpose flour, softened butter, and vegetable oil until well combined. Use a brush or paper towel to coat the inside of the Bundt pan evenly with the mixture, making sure to cover all crevices. Set aside.
3. In a large mixing bowl, use an electric mixer to cream the softened butter and light brown sugar together until light and fluffy (about 2-3 minutes).
4. Add the eggs one at a time, mixing after each addition. Continue to mix until fully incorporated.
5. Mix in the vanilla extract and apple flavoring.
6. In a separate bowl, whisk together the flour, ground cinnamon, baking powder, and instant vanilla pudding mix.
7. Gradually add the dry ingredients to the wet mixture, alternating with the apple cider and sour cream. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
8. Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Once baked, let the cake cool in the pan for 10-15 minutes, then carefully invert onto a cooling rack to cool completely.
Cinnamon Sugar Coating:
1. In a small bowl, mix the granulated sugar, ground cinnamon, and a pinch of salt.
2. Once the cake has cooled slightly, brush the melted butter over the cake, then sprinkle the cinnamon-sugar mixture evenly over the surface.
Caramel Sauce:
1. In a saucepan, combine granulated sugar and water. Stir over medium heat until the sugar dissolves. Stop stirring and let it cook until it turns a deep amber color (watch closely to avoid burning).
2. Remove the pan from heat and carefully whisk in the heavy cream and corn syrup (the mixture will bubble up). Return to low heat and stir until smooth.
3. Stir in the vanilla extract and salted butter until fully incorporated. Set aside to cool.
White Chocolate Cream Cheese Icing:
1. In a microwave-safe bowl, combine white chocolate chips, heavy cream, cream cheese, and butter. Microwave in 30-second intervals, stirring in between until melted and smooth (about 30-60 seconds).
2. If desired, whisk in powdered sugar for added sweetness and thickness.
3. Allow the icing to cool for 5-10 minutes until it reaches a spreadable consistency, or pour it over the cake while it is still runny.
Assembly:
1. Add the caramel: Once the cake has cooled completely, drizzle the cooled caramel sauce over the cake.
2. Top with icing: Pour or spread the white chocolate cream cheese icing over the cake.
3. Serve: Let the cake set for 10-15 minutes to allow the caramel and icing to firm up. Slice and enjoy!
Baking Tips:
Room temperature ingredients: Ensure the butter, eggs, and sour cream are at room temperature for easier mixing and better texture.
Don’t overmix: Overmixing the batter can result in a dense cake. Mix until the ingredients are just combined.
Test for doneness: Use a toothpick or cake tester to check the cake's doneness. It should come out clean or with a few moist crumbs.
Caramel control: Watch the sugar closely when making the caramel sauce. It can go from golden to burnt quickly, so remove from heat once it reaches a deep amber color.
White chocolate icing: If the icing becomes too thick as it cools, you can microwave it for a few seconds to loosen it up before pouring it on the cake.