Common Ciderfects Reported are Happy Stomachs and Slight Sugar Rushes

Sparkling Cider and Golden Raisin Bundt Cake

I made a fun cocktail the other day and got the inspiration for this delicious cake. The cocktail was a spiked sparkling cider consisting of white wine, club soda, and Martinelli’s cider (see below).

I really enjoy recipe development. It’s also super fulfilling to see people try out and enjoy my recipes (hint hint)

I’m proud of this one. It’s semi-complex but comes together a lot easier than it reads. Let me know if you give it a go!

Sparkling Cider and Golden Raisin Bundt Cake

Ingredients

  • Glaze

  • Frosting

  • Caramel Sauce

Instructions:

  1. Preheat oven to 350°F.
  2. Grease and flour a 12-cup bundt pan
  3. Whisk flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Set aside.
  4. Stir melted butter, sugar, and Greek yogurt in a large bowl. Stir in eggs, one at a time, then stir in vanilla and white vinegar. Add sparkling cider and dry ingredients and stir just until moistened. Gently fold in raisins.
  5. Pour into prepared pan.
  6. Place bundt pan on a cookie sheet. Bake for 35-45 minutes, until a toothpick comes out clean.
  7. While the cake is baking, make the glaze.
  8. Heat the sugar and sparkling cider in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.
  9. Cool cake for 15 minutes in the pan. Carefully invert the cake onto wire rack with parchment paper below to catch drips. Use a pastry brush to brush the sparkling cider glaze over the top of the cake. Let cool completely.
  10. Make the icing and/or caramel drizzle
  11. Whisk the melted butter and powdered sugar. Add in sparkling cider. Adjust powdered sugar and cider ratio until reach desired consistency. Frost cake
  12. Combine brown sugar, butter and almond milk in medium saucepan. Boil until thickened. Remove from heat and stir in vanilla. Drizzle over cake

Store at room temperature for up to 3-4 days (if you don’t eat it all on day 1)

Happy almost Friday! Treat yourself this weekend!

XO,

Rachel

Rachelbakesathome

SC based recipe and content developer, food photographer and stylist, and blogger with a focus on reduced-guilt recipes. I believe food is meant to be enjoyed but shouldn't require cups of sugar and artificial ingredients to taste good. I create easy recipes for savory and sweet eats and treats, bright cocktails, as well as fun meal prep tips and tricks. Grab a fork and dig in!

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