Apple Bundt cake with ginger cider

• Start with the caramelized apples. In a saucepan over medium heat, melt the butter and add the remaining ingredients. Bring to a boil, reduce to medium heat and let caramelize for 7 to 8 minutes until the apples are tender and the liquid is completely evaporated. Pour into a bowl and let cool. Set aside.
• Preheat the oven to 350 °F.
• In large bowl, add flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Mix with a whisk and set aside.
• In another bowl, add the milk and vanilla and stir. Set aside.
• In the bowl of a stand mixer with a flat beater, beat the butter for 1 minute at slow speed. Increase to medium speed, add brown sugar and sugar and mix for 2 minutes.
• Add eggs and cider and mix for 1 minute to incorporate.
• Add one-third of the flour mixture and beat for 30 seconds. Add half of the milk and mix just enough to wet the dry ingredients. Repeat with another third of the flour and beat for 30 seconds. Add the rest of the milk and mix just enough to wet the dry ingredients. Finish with the flour and beat 30 seconds. Remove the bowl from the mixer.
• Add the apples and nuts then mix by folding.
• Butter the inside of a Bundt cake pan with a diameter of 9.5 “and then flour. Pour the mixture into the mold, spread and place in the oven. Bake for 50 minutes to 1 hour or until a toothpick comes out dry when stung in the center. Cover with aluminum if the base becomes too dark.
• Remove from oven and let cool 20 minutes before unmolding. Cool completely before adding frosting.
• For the icing, pour the ingredients into a bowl and mix well. Reserve at room temperature.

You can keep the cake in the fridge for later use but I strongly eating it at room temperature !