Ingredients
- For the CAKE:
- 1/2 C. Butter, Softened
- 1 1/2 c. Granulated Sugar, Sifted
- 2 Eggs
- 1 tsp. Vanilla Extract
- 2 1/2 C. All Purpose Flour
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Pumpkin Pie Spice
- 1 tsp. Cinnamon
- 1 tsp. Salt
- 1 C. Buttermilk
- 1 C. Apple Cider, heated
- For the FROSTING:
- (prepare half of the recipe)
- 1/2 C. Apple Cider, reduced by half
- 4 oz. Cream Cheese, softened
- 1/2 C. Butter, softened
- 1 1/2 C. Powdered Sugar, sifted
- 1 tsp. Vanilla Extract
- 1 tsp. Cinnamon
- 1/2 tsp. Salt
Preparation
Step 1
For the CAKE:
Preheat the oven to 350 degrees F. Butter and flour a 10 inch bundt pan. Set aside.
Sift together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
In the bowl of an electric mixer, cream butter and sugar on low speed until smooth, about 2 minutes. Add in eggs one at a time, followed by vanilla extract. Beat until incorporated. Wipe down the sides of the bowl and the paddle with a rubber spatula.
With the mixer on low speed, add in ¼ of the flour mixture. Next, add in 1/3 of the buttermilk. Continue to alternate adding flour and buttermilk – this process should both begin and end with the flour mixture.
Once smooth, turn off the mixer and wipe down the sides of the bowl again.
Turn the mixer back on low speed and slowly add in heated apple cider. Mix until just combined. Wipe down sides of the bowl, then transfer batter to prepared bundt pan.
Bake on the middle rack of the oven for 45-50 or until a cake tester comes out clean.
For the FROSTING:
Beat together cream cheese, butter, and powdered sugar in the bowl of an electric mixer using the paddle attachment.
Beat until smooth and increased in volume, about 2 minutes. Add in vanilla, cinnamon, salt, and apple cider, and beat until smooth.
To ASSEMBLE:
Transfer the cake to a serving platter or pedestal. Spoon heaping tablespoons of the frosting all over the cake – it should be dripping down the sides. Don’t be afraid to be generous!
*Note: This frosting is on the loose side (pourable rather than spreadable). This recipe makes a lot of frosting – more than necessary for this cake. It keeps well in the refrigerator for up to a week. The extra frosting is great on some homemade cinnamon buns!