Description
This Apple Cider Bundt Cake is a moist and flavorful treat combining warm spices like cinnamon, ginger, nutmeg, and cloves with the sweet tang of apple cider. Baked to perfection in a bundt pan, it features a delicious cinnamon sugar topping and a smooth apple cider glaze, making it perfect for autumn gatherings or any cozy occasion.
Ingredients
Scale
Cake
- 2 cups plus 2 tablespoons (266 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cups (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) dark brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup full fat sour cream, room temperature
- 3/4 cup apple cider (not apple juice)
Topping
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch of nutmeg
Glaze
- 1 1/2 cups confectioners sugar, sifted
- 4–6 tablespoons apple cider (or milk)
Instructions
- Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves). Set this dry mixture aside.
- Cream butter and sugars: Using a stand mixer or hand mixer, beat the unsalted butter with the dark brown sugar and granulated sugar on medium speed until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add eggs and flavorings: Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition and scraping down the sides again. Then, mix in the vanilla extract and sour cream until well combined.
- Combine dry and wet ingredients: Gradually add the flour mixture to the batter, alternating with the apple cider, beginning and ending with the flour. Mix until just incorporated to avoid overmixing.
- Prepare bundt pan and bake: Spray a 12-cup bundt pan with non-stick baking spray. Pour the batter into the pan and smooth the top with a spatula. Place the pan on a large baking sheet for stability and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes. After this period, invert the cake onto a serving plate or platter and let it cool completely before adding the topping.
- Apply cinnamon sugar topping: Use a pastry brush to coat the entire cooled cake with the melted butter. In a small bowl, mix together the granulated sugar, cinnamon, and nutmeg. Generously sprinkle this mixture all over the cake, gently pressing it into the surface to adhere.
- Make and drizzle glaze: In a bowl, whisk the sifted confectioners sugar with 4 to 6 tablespoons of apple cider or milk until smooth but pourable. Adjust consistency by adding more liquid or sugar as needed. Drizzle the glaze evenly over the cinnamon sugar topping on the cake.
Notes
- Store the cake tightly covered at room temperature for up to 3 days to maintain freshness.
- To freeze, cool the cake completely and freeze it before applying the glaze to preserve texture and flavor.
- For a gluten-free version, substitute the all-purpose flour with your preferred gluten-free flour blend. Avoid overbaking as it might dry out the cake.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 370
- Sugar: 29g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 48g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 85mg
