All this talk about Thanksgiving pie has made me crave cake.
Pie is ubiquitous for Thanksgiving, but sometimes, enough is enough.
Its multiple components, time- and heat-sensitive nature, and finicky crust can make pie a hosts nightmare.
Why not build in some other seasonal dessert options?
(Hosts, you’re able to make it too.)
I created this cake to be delicious foremost, but also to be Thanksgiving-friendly.
Pumpkin gets all the glory, so I decide to highlight apples.
And this cake is everything great about em.
It includes all the sweet and tart flavors of mulled apple cider, but reduced into a concentrated syrup.
(Hereshow to make apple cider syrup.)
The finished cake is a massive beauty.
Although the butter is melted in this cake, youll be using a modified creaming method.
In this case, the liquid is apple cider syrup.
The finished batter will be fairly liquidy.
Flip the cake pan onto a cooling rack, but leave the hot pan over it.
Finish this cake with the apple cider glaze or a simple dusting of powdered sugar.
Set aside on a baking sheet.
In a medium bowl, whisk all of the dry ingredients together.
In a large bowl, stir the butter and oil together with the sugar until well blended.
Whisk in the eggs, two at a time, ensuring the mixture is well-blended in between additions.
Stir in the vanilla.
Whisk in one-third of the dry ingredients.
Whisk in half of the apple cider syrup.
Alternate the two again, and finish with the final third of the flour mixture.
Pour the batter into the prepared bundt pan and bake at 350F for 50-60 minutes.
Flip the cake onto a cooling rack, leaving the pan on for 10 minutes.
Remove the pan and allow the cake to cool completely.
Serve as is or with the apple cider glaze.
To make the glaze, whisk the powdered sugar and apple cider together until smooth.
It should be thick.
Spread across the top of the cake and allow it to naturally work its way down the sides.
