Cider and Five-Spice Bundt Cake with Smoked Salted Caramel Sauce

Name: Cider and Five-Spice Bundt Cake with Smoked Salted Caramel Sauce
Prep time: 10 min
Total time: 50 min
Yield: 10 - 12 Servings
Ingredients: Nonstick cooking spray; 2 cups all-purpose flour; 2u00bd teaspoons Chinese five-spice; 1u00bd teaspoons ground cinnamon; u00bd teaspoon freshly grated nutmeg; 2 teaspoons baking powder; u00bc teaspoon baking soda; 1 cup dry hard cider, opened so it loses its fizz; u00be cup vegetable oil; u00bd cup dark brown sugar; 1 cup molasses; 3 large eggs; 1u00bc-inch piece fresh ginger, peeled and finely grated (2 teaspoons); u00bd cup, plus 2 tablespoons, unsalted butter; u00bd cup light brown sugar; u00bd cup sugar; u2153 cup golden or light corn syrup; 1 cup heavy cream; 4 teaspoons smoked sea salt

By Leslie Blythe Cake, Dessert, Sauce Baking

December 14, 2016

This seasonal Cider and 5 Spice Bundt Cake is light and refreshingly subtle in its Christmas-y flavors; a perfect end to a heavy holiday meal. A natural ginger spiciness is laced throughout this fluffy and moist cake, cutting the sweetness of molasses. It is, however, the salted caramel sauce drizzled on top that brings this light and airy cake to life.

Prep: 10 mins
Cook: 40 mins
Yields: 10 - 12 Servings

Ingredients

For the Five-Spice Cider Bundt Cake

Nonstick cooking spray

2 cups all-purpose flour

2½ teaspoons Chinese five-spice

1½ teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

2 teaspoons baking powder

¼ teaspoon baking soda

1 cup dry hard cider, opened so it loses its fizz

¾ cup vegetable oil

½ cup dark brown sugar

1 cup molasses

3 large eggs

1¼-inch piece fresh ginger, peeled and finely grated (2 teaspoons)

For the Smoked Salted Caramel Sauce

½ cup, plus 2 tablespoons, unsalted butter

½ cup light brown sugar

½ cup sugar

⅓ cup golden or light corn syrup

1 cup heavy cream

4 teaspoons smoked sea salt

Directions

Make the cake

1Preheat the oven to 325° F. Grease a Bundt cake pan with nonstick cooking spray and place on a baking sheet.

2In a medium bowl, whisk together the flour, five-spice, cinnamon, nutmeg, baking powder and baking soda; set aside.

3In a large bowl, whisk together the cider, oil, brown sugar, molasses, eggs and fresh ginger, stirring until smooth. In 2 additions, whisk the flour mix into the cider mix, stirring after each addition just until smooth. Pour the batter into the prepared baking pan and bake until the sides of the cake start to come away from the sides of the pan and a cake tester inserted into the middle of the cake comes out clean, 40 to 50 minutes.

Make the caramel sauce

1In a small, heavy-bottomed saucepan, combine the butter, sugars and syrup, and bring to a simmer over medium-high heat. Cook for 3 minutes, swirling the pan every now and then. Add the cream and smoked sea salt, and swirl again, then give it a stir with a wooden spoon and cook 1 minute more. Make ahead: The sauce makes 2 cups and can be stored in the refrigerator for up to 1 week or freezer for up to 3 months. To reheat, let the sauce come to room temperature before gently warming in a saucepan.

2When the cake is done, transfer to a wire rack and let cool 30 minutes. Loosen the edges of the cake and invert onto the rack. Let it cool completely, then pour the caramel sauce over just before serving.

Make ahead

1Wrap the cake in parchment paper and then in aluminum foil for up to 2 days.

Recipe adapted from 'Simply Nigella: Feel Good Food,' by Nigella Lawson (Flatiron Books)

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