This homemade apple Bundt cake has both apple cider and apple butter baked inside for big fruit flavor. The cinnamon and nutmeg round it out for the perfect autumnal dessert.
Preheat oven to 350°F and prepare a 10 or 12 cup Bundt pan with butter and flour or baking spray with flour in it.
In a medium bowl, stir together flour, sugar, nutmeg, baking powder, salt and cinnamon. Set aside.
In a large bowl, beat whisk together the wet ingredients until well combined.
Stir the dry ingredients into the wet ingredients.
Pour batter into prepared pan.
Bake for about 40-45 minutes or until the edges are golden brown and the top bounces back when lightly touched with a finger. The exact baking time will vary based on the size and shape of pan you use.
Cool cake for at least 15 minutes before inverting onto a wire rack to cool.
Transfer to a serving dish. It is great as is, but a dusting of powdered sugar or quick glaze will add visual appeal. We like to drizzle it with apple cider caramel sauce.
Cut slices and serve with an additional drizzle of caramel sauce.
Notes
Use a neutral flavored cooking oil like vegetable or canola oil for the cake.Feel free to add some ginger, cloves or allspice if you like more spice in your cakes.You can make a quick glaze from a cup of powdered sugar, a teaspoon of vanilla and about a Tablespoon of milk. Store-bought caramel sauce would also be good, but we highly recommend making apple cider caramel sauce to go with this cake. A scoop of ice cream is good too!