Apple Cider Bundt Cake w/ Carmelized Apples

This recipe for the cake and the apples makes 6-8 mini bundt cakes


2 1/4 cups FlourĀ 
1/2 cup unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/2 cup Shortening
1 3/4 cups Sugar
1 teaspoon Vanilla
3 Eggs
1 1/2 cup cold Apple Cider

Carmelized ApplesĀ 
4 tablespoons Butter
2 Granny Smith Apple, peeled and diced
4 tablespoons Brown Sugar
2 teaspoon Cinnamon
1 teaspoon Ground Nutmeg
2/3 cup Apple Juice


Preheat oven to 350 degrees.

Grease and flour a mini bundt pan, or a large bundt pan. Mix the flour, cocoa powder, and baking soda together in a bowl, and set aside.

In a mixing bowl, beat shortening for 30 seconds. Add sugar and vanilla to the shortening and mix together. Add eggs, one at a time. Add flour mix, alternating mix and cider, mixing just until combined. Pour batter into your pan.

Bake 15-20 minutes. Cool on wire rack.

While your cakes are baking, melt the butter for cooking the apples in a medium skillet on medium heat. Add the apples and the brown sugar, cinnamon and nutmeg.

Cook for 10 minutes, or until the apples soften. Remove the apple pieces and just the sauce that comes with it. Don't scrape the sauce out of the pan. Place the apples in a bowl.

Add the apple juice to the pan. You should use a wooden spoon for this, but mine has disappeared to be used in a mysterious project somewhere in this house, by people unknown, so you can also use a rubber spatula. Boil the juice for 3 minutes. During that time, scrape the bottom and sides of the pan, loosening the carmelized pieces.

Decorate your plate with some of the juice. add your bundt and some apples.

9. Enjoy