Moist Apple Cider Bundt Cake (With Apple Glaze)
This Apple Cider Bundt Cake is moist, tender, and packed with just the right apple flavor with just a hint of spice. It’s the perfect dessert from late summer all the way through fall. The secret is boiled cider, cooked down to pack in all that apple goodness, then layered in three times, including a glaze made with that same intense flavor so every bite is bursting with apple!
Servings: 16 slices
Calories: 308kcal
Equipment
Ingredients
Boiled Cider
- 2 cups apple cider
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
Batter
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 3 eggs room temp
- 1 cup buttermilk shaken and room temp
- ½ cup reduced cider with spices in it from step 1
- ½ cup oil
- 1 teaspoon vanilla
- 3 cups flour
- ¼ cup apple cider from step 1
Apple Glaze
- 1 tablespoon butter softened
- ½ cup powdered sugar
- 1-2 tablespoon boiled cider from step 1
- 1 tablespoon heavy cream
- ⅛ teaspoon vanilla extract
Instructions
Boiled Cider
- Pour 2 cups of apple cider into a small saucepan and bring it to a boil. Let it simmer until it’s reduced by half—you should end up with about 1 cup. While the cider is still hot, pour ½ cup into a small bowl and stir in the cinnamon and nutmeg to bloom the spices. From the remaining cider, set aside 2 tablespoons. Now you should have three portions: ½ cup spiced cider, 2 tablespoons for the frosting, the rest to drizzle over the cake.2 cups apple cider, 2 teaspoon cinnamon, ¼ teaspoon nutmeg
Batter
- Preheat the oven to 350 degrees. Prepare a 10-12 cup bundt cake. Generously spray the inside of the cake pan with baking spray.
- Combine both sugars, salt, baking powder, and eggs in the bowl of a stand mixer on medium speed for 1 minute. Scrape down the bowl.1 ½ cups granulated sugar, ½ cup brown sugar, ½ teaspoon salt, 1 tablespoon baking powder, 3 eggs
- Add in buttermilk, oil, vanilla, and cinnamon/cider mixture and mix on medium for 1 minute. Scrape down the bowl.1 cup buttermilk, ½ cup oil, 1 teaspoon vanilla, ½ cup reduced cider with spices in it
- Add in the flour. Mix on low for two minutes.3 cups flour
- Pour batter into the prepared pan. Bake for 50-55 minutes or until a cake tester comes out clean.
- Cool in pan for 10 minutes. Use a skewer to make holes around ¾ the way down. Once holes are evenly distributed around the cake, pour the remaining cider (should be about ¼ -⅓ a cup) over the cake evenly. Allow it to finish cooling in the pan.¼ cup apple cider
- Once the cake has cooled completely, flip over onto a wire rack.
Apple Glaze
- Make the glaze by placing all ingredients in a small bowl. Whisk for 30 seconds or until the mix is thick and smooth. Pour over the top of the cake. If you want to decorate it as shown in this post, see notes below.1 tablespoon butter, ½ cup powdered sugar, 1-2 tablespoon boiled cider, 1 tablespoon heavy cream, ⅛ teaspoon vanilla extract
Notes
Tips & Tricks
- This recipe does not call for spiced apple cider. It calls for unfiltered apple juice that is also know as apple cider. Getting from an orchard is the best, but if getting in the grocery store, use the Simply brand.
- To decorate as pictured, place frosting in a piping bag or a zip bag that has a square edge. If it is the new kind of zipbags that have a “bottom” on them, it won’t work. Snip off the very bottom edge of the corner of the bag and go back and forth across the top of the cake.
- Be sure that the dairy and eggs are at room temperature.
Nutrition
Serving: 1slice | Calories: 308kcal | Carbohydrates: 52g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 190mg | Potassium: 103mg | Fiber: 1g | Sugar: 33g | Vitamin A: 106IU | Vitamin C: 0.3mg | Calcium: 82mg | Iron: 1mg
