We look forward to Autumn all year long because the apples are just perfect for baking amazing cakes and pastries! So, we're adding our favorite apple bundt cake to the blog today. It's rich with spice and the lemon glaze gives it a delicate touch of sweetness.
Mulled Apple Cider Bundt Cake with Lemon Glaze
1 ½ cup Texas Pure Milling All Purpose Flour
½ cup Sugar
2 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
½ tsp. pumpkin pie spice
½ cup vanilla pudding mix (1 box)
1 cup apple juice concentrate
½ cup vegetable oil
1 cup organic powdered sugar
1 Tbsp. lemon zest
2 Tbsp. very hot water
1 Bundt pan, flour for dusting the pan
Directions: Preheat oven to 350°F. Lightly mist Bundt pan with non-stick spray and dust with flour. Shake out excess flour and set aside. Place the flour, sugar, baking powder, salt, cinnamon, pumpkin pie spice and pudding mix in a mixer combine 1 minute with a paddle. Add the apple cider and olive oil, and eggs mixing on low speed 30 seconds and then increase to medium speed 2 minutes, scraping down sides again. The batter should be thick and well combined. Pour into pan and spread out evenly. Bake 42-48 minutes, until internal temperature of 170°F. Remove pan from oven and place on wire rack to cool 5-10 minutes.
Meanwhile, prepare the glaze by combining the powdered sugar and lemon zest with 2Tbsp very hot water. Set aside. Invert the cake onto a platter while it is still warm and pour the glaze over the cake. Garnish with spices, and fruit if desired. Slice and serve.