Description
This spiced apple cider Bundt cake features reduced apple cider for deep, real flavor, a tender crumb, and a gorgeous cider glaze. It’s the perfect fall dessert that tastes even better the next day.
Ingredients
Scale
- 2 cups apple cider (unfiltered preferred)
- 3 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg (freshly grated if possible)
- 1/4 teaspoon ground cloves
- 1 cup unsalted butter, softened (2 sticks)
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, room temperature (or 1/2 cup milk + 1/2 tablespoon lemon juice, let sit 5 minutes)
- 1/2 cup apple cider (for glaze)
- 2 cups powdered sugar, sifted (for glaze)
- 1 tablespoon unsalted butter, melted (for glaze)
- 1/4 teaspoon vanilla extract (for glaze)
- Pinch of cinnamon (optional, for glaze)
Instructions
- Reduce the apple cider: Pour 2 cups of apple cider into a saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15-20 minutes, stirring occasionally, until reduced to about 1/2 cup. Set aside to cool.
- Preheat oven to 350°F (175°C). Grease a 10-12 cup Bundt pan thoroughly with butter and dust with flour.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Cream butter and sugars: In a mixer bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
- Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Batter may look slightly curdled; this is normal.
- Alternate dry and wet ingredients: With mixer on low, add one-third of flour mixture, then half of buttermilk, then another third of flour, remaining buttermilk, and final third of flour. Mix just until combined after each addition. Do not overmix.
- Add reduced cider: Measure out 1/3 cup of cooled reduced cider (save rest for glaze). Fold into batter with a spatula until fully incorporated.
- Pour batter into prepared Bundt pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Top should be golden brown and spring back when touched.
- Cool cake in pan on a wire rack for 15 minutes. Invert onto rack and cool completely, at least 2 hours.
- Make glaze: In a small bowl, whisk together remaining reduced cider (about 2-3 tablespoons), melted butter, and vanilla. Gradually add sifted powdered sugar, whisking until smooth. Adjust consistency with additional cider or powdered sugar as needed. Glaze should coat the back of a spoon but still be pourable.
- Once cake is completely cool, place on serving plate. Slowly pour glaze over top, letting it drip down sides naturally. Let glaze set for about 15 minutes before slicing.
Notes
Don’t skip reducing the cider—it concentrates the flavor. Room temperature ingredients are important for even mixing. Grease the Bundt pan thoroughly to prevent sticking. Let cake cool in pan exactly 15 minutes before inverting. For best flavor, make the cake a day ahead. The cake can be frozen unglazed for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420450
- Sugar: 42
- Sodium: 320
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 62
- Fiber: 1
- Protein: 5
Keywords: apple cider bundt cake, spiced apple cake, fall dessert, bundt cake with glaze, apple cider recipe