It’s been a while since I’ve shared anything from my gluten-free kitchen and the change of seasons seemed like a good time, so how about some Apple Cider Bundt Cakes?
This time of year you’ll find that apple orchards frequently offer apple cider donuts for sale. This recipe is the same flavor, not fried like donuts, but baked.
1/2 cup of butter (1 stick) melted
1 cup of brown sugar
3/4 cup of white sugar
4 lg or ex lg eggs
1 tsp vanilla
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
2 cups of all purpose flour**
1 cup of apple cider
1/4 cup of granulated sugar + 2 TB cinnamon
Preheat oven to 350
Mix dry ingredients & set aside
Melt butter & add sugars. Using mixer blend well
Add eggs and vanilla
Add dry ingredients
Add cider and mix until fully blended.
Grease (or use Pam) a bundt cake pan or mini-bundt cakes.
If using the 6 mini bundt pan there will be enough batter for a medium loaf pan too
Bake for 35-40 minutes depending on pan used
My baking time was 35 for the minis and 40 for the loaf.
Your oven may vary so do the toothpick in center test to check for doneness.
Cool 10 minutes and then remove from pan.
Mix cinnamon and sugar together and sprinkle on warm cake.
I rolled the mini bundt cakes in the sugar topping.
**I use King Arthur Gluten Free All Purpose Flour
Enjoy a taste of the season … and stay safe!