Sparkling Cider and Golden Raisin Bundt Cake

Preheat oven to 350°F. Grease and flour a 12-cup bundt pan

Whisk flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Set aside.

Stir melted butter, sugar, and Greek yogurt in a large bowl. Stir in eggs, one at a time, then stir in vanilla and white vinegar. Add sparkling cider and dry ingredients and stir just until moistened. Gently fold in raisins. Pour into prepared pan.

Place bundt pan on a cookie sheet. Bake for 35-45 minutes, until a toothpick comes out clean.

While the cake is baking, make the glaze. Heat the sugar and sparkling cider in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.

Cool cake for 15 minutes in the pan. Carefully invert the cake onto wire rack with parchment paper below to catch drips. Use a pastry brush to brush the sparkling cider glaze over the top of the cake. Let cool completely.

Make the icing and/or caramel drizzle

Whisk the melted butter and powdered sugar. Add in sparkling cider. Adjust powdered sugar and cider ratio until reach desired consistency. Frost cake

Combine brown sugar, butter and almond milk in medium saucepan. Boil until thickened. Remove from heat and stir in vanilla. Drizzle over cake