Description
This Apple Cider Cake is a moist, warmly spiced bundt cake infused with rich apple cider and a blend of cinnamon and nutmeg. Topped with a luscious cider glaze and crunchy sugar coating, it’s perfect as a cozy autumn dessert or a delightful treat any time of year.
Ingredients
For the cake:
- 3 ½ cups all purpose flour
- 2 ½ teaspoons baking powder
- 1 ¼ teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 ½ sticks unsalted butter, at room temperature (20 Tablespoons, 1 ¼ cups)
- 1 ½ cups brown sugar
- ½ cup granulated sugar
- 4 eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1 cup apple cider
For the coating:
- 2 cups apple cider
- 2 Tablespoons salted butter
- ⅓ cup granulated sugar
- 2 Tablespoons demerara or turbinado sugar
- 1 ½ teaspoons cinnamon
Instructions
- Prepare the oven and pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 12-cup bundt pan using Baker’s Joy or another non-stick spray that contains flour to ensure easy release of the cake.
- Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg until well combined. Set this mixture aside for later use.
- Cream butter and sugars: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter, brown sugar, and granulated sugar on medium speed. Continue beating for 3-5 minutes until the mixture becomes light in color and fluffy, stopping to scrape down the sides of the bowl occasionally.
- Add eggs and vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition and scraping the bowl thoroughly. Then mix in the vanilla extract until fully incorporated.
- Incorporate dry ingredients and cider: Add the flour mixture in three increments, mixing on low speed after each addition just until combined. With the mixer running on the lowest speed, slowly pour in the apple cider and mix until the batter is smooth. Scrape the bowl well to ensure the batter is evenly mixed.
- Bake the cake: Transfer the batter to the prepared bundt pan. Bake in the preheated oven for 40-50 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- Prepare the cider glaze: While the cake is baking, pour 2 cups of apple cider into a small saucepan and bring it to a boil over high heat. Reduce to a low boil and cook for about 30 minutes, stirring every 10 minutes, until the cider reduces to approximately ⅓ cup and thickens. Stir in the salted butter until melted and smooth.
- Apply the glaze and sugar coating: In a bowl, whisk together granulated sugar, demerara (or turbinado) sugar, and cinnamon. While the cake is still warm, brush the cider glaze evenly over the outside. Then sprinkle the mixed sugars on top and press gently with the palm of your hand to adhere sugar to the sides of the cake.
- Serve: Serve the cake warm or at room temperature for the best flavor and texture experience.
Notes
- Leftover cake should be stored wrapped tightly in saran wrap at room temperature to maintain moisture.
- We recommend serving the cake warm; individual slices can be reheated quickly in the microwave for 15-20 seconds.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
