Rosé Cider Bundt cake

Dreaming of something sweet to pair with your cider? Why not pour that drink right into the mix? Baking with booze improves the texture and flavor of many baked goods. Mix up cake to enjoy on it’s own, or serve it with a full glass of your rosé cider and raise a toast. 

Recipe

Utilize your favorite springtime rosé cider to enhance the texture and flavor of a classic Bundt cake. Leave the batter as is, or add a splash of pink food coloring for festive color.

Ingredients

For the cake:

1 ½ cups flour
1 ½ cups white sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
½ cup oil
3/4 cup milk
1 ½ teaspoons vanilla extract
3/4 cup rosé cider

For the glaze:

2 cups powdered sugar
4 tablespoons rosé cider

Directions

Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Then mix in the eggs, one at a time, followed by the oil. Stir in the milk, vanilla and rosé cider. Stir in pink food coloring, if desired.

Prepare a Bundt pan by generously coating it with cooking spray. Pour the batter into the pan and bake the cake for 30 to 32 minutes. Remove the cake from the oven and allow it to fully cool in the pan.

For the glaze, whisk together the powdered sugar and rosé cider. Drizzle the glaze over the cooled cake.

Photo by Molly Allen