Rosé Apple Cider Bundt Cake
This past week has been a heavy one, and like many, I’ve found solace in small, grounding rituals—moving my body, walking my dog, reading, and connecting with the people I love. But one of the most unexpected sources of comfort has been baking.
Baking has always been a therapeutic activity for me, but this week it felt especially cathartic, almost like I was whisking away some of my stress and emotions. Maybe it’s the rhythmic motion of mixing the ingredients or simply the anticipation of what’s to come when the timer dings, but it has been a way for me to process, to create, and to enjoy something delicious at the end of it all.
One of my latest creations is a Rosé Apple Cider Bundt Cake.
The secret to this deliciously moist and flavor-packed cake is in the ingredients. I used a combination of applesauce and Kristof Farms Blush Cider to create a tender and rich bake that has a complex flavor that is both sweet and a little tart. The Blush Cider takes this cake to another level with its bright fruitiness and a subtle, refreshing note of rosé.
The end result is an incredibly moist cake with a subtle apple flavor and a whisper of rosé—a perfect celebration of fall. I have to be honest: it might just be one of the best fall desserts I’ve ever made. It’s so good that I’m encouraging people to consider it an alternative to pumpkin pie this Thanksgiving.
Plus, the beauty of a bundt cake is that it doesn’t require any intricate decoration (though a dusting of cinnamon and sugar, powdered sugar, or sprinkles, are always a fun addition). You can serve it plain, or dress it up with whipped cream or a scoop of vanilla ice cream on the side. Either way, this cake is sure to become a crowd favorite.
So, if you’re looking for a new fall recipe to add to your collection or just need something to distract you from the weight of the world for a few hours, try this cake. I promise, it’s worth it. And, if you decide to make it for Thanksgiving, I bet you’ll find it just as comforting as I did.
Rosé Apple Cider Bundt Cake
Cake Ingredients:
3 cups all-purpose flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp salt
1 1/2 tbsp baking powder
1 1/2 cups granulated sugar
1/2 cup dark brown sugar
1 cup vegetable oil
3 eggs at room temperature
1 cup unsweetened applesauce
1 cup Kristof Farms Blush Cider at room temperature
1 tsp vanilla extract
Cake Coating Ingredients
1/4 cup unsalted butter melted
1/4 cup granulated sugar
2 tsp ground cinnamon
1/4 cup sprinkles (optional)
Instructions:
Instructions
Preheat oven to 325 degrees. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.
In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.
In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.
Add the eggs to the sugar mixture and mix on medium speed for about two minutes.
Add the applesauce and vanilla. Mix to combine.
With the mixer on low speed, add ⅓ of the flour mixture, followed by half of the Blush Cider. Continue alternating the flour mixture and cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.
Pour the batter into the bundt pan and bake for 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.
Using a pastry brush, coat the cake in butter.
Combine the ¼ cup sugar and 2 teaspoons cinnamon and then sprinkle onto the top and sides of the cake. To coat the sides, it's best to fill your hand with the mixture and pat it on the cake.
I hope you enjoy this cake as much as I have. Sometimes the best way to move through the world is by savoring the little moments and finding comfort in the things that bring us peace—whether it’s a walk, a conversation, or a freshly baked cake.
