Apple Cider Bundt Cake
This Apple Cider Bundt Cake is just what you need when you are looking for an easy, apple-forward flavor in a cake.
It’s got triple the apple flavoring from using apple cider (I’m sure you’ve got a bit left over from Thanksgiving) and applesauce in lieu of butter in the batter, and a delicious apple cider glaze to top the cake.
As well, it’s so darn easy! Everything gets whisked together in one bowl. Gotta love that, right??!!
There is an apple cider glaze that goes on top that gives the bundt cake a crispy crunchiness that is truly divine!
Let’s talk details…
Prepare the bundt pan by spraying it with baking spray; use a small piece of paper towel to rub the spray into all of the crevices. Then lightly spray the pan again.
In a large bowl, combine oil, apple cider, applesauce, both sugars, eggs and vanilla. Once the batter is smooth, add the baking powder and all the spices, whisking until it’s smooth. Finally add the flour and whisk again until the flour is incorporated.
Pour the batter into the prepared Bundt pan and bake it until a toothpick inserted in the middle comes out clean. This will take between 55 and 65 minutes. Let the cake cool for 10 minutes and then invert it onto a cooling rack set over a sheet of aluminum foil (for easy cleanup).
In the meantime, make the glaze by combining the apple cider, butter and salt and microwaving it until the butter is melted. Add the powdered sugar and whisk until it’s smooth.
While the cake is still warm, brush the glaze over the cake. Once it’s completely covered, brush more on until you have used it all up.
Once the cake is completely cooled, the glaze should be dry and a little bit crispy.
I told you this would be easy!
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Apple Cider Bundt Cake
Makes: 20 servings
Prep Time: 20 minutes
Bake Time: 1 hour
Total Time: 1 hour & 20 minutes
Ingredients
For the Cake:
- 1 cup neutral flavored oil (sunflower, safflower, grape seed, avocado, canola and vegetable oils will all work)
- 1 cup apple cider
- 1 cup applesauce, no added sugar
- 2/3 cup granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 2 tsp vanilla extract
- 4 tsp baking powder
- 2 & 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp kosher salt
- 3 cups all-purpose flour
For the Apple Cider Glaze:
- 1/4 cup apple cider
- 2 tbsp unsalted butter
- 2 tsp salt
- 3/4 cup powdered sugar
Instructions
Preheat your oven to 325˚F. Place a piece of parchment paper or foil on a work surface and set a cooling rack on top of it (for easy cleanup).
For the Cake:
In a large mixing bowl, combine the oil, apple cider, applesauce, sugars, eggs and vanilla. Whisk until well combined and the batter is smooth.
Add the baking powder, all of the spices and the salt. Whisk again until everything is well incorporated.
Add the flour and whisk just until incorporated and the batter is fairly smooth.
Spray a 12-cup Bundt pan (or 2 9×4 or 9×5-inch loaf pans) generously with baking spray. With a small piece of paper towel, rub the baking spray to make sure all the grooves and crevices are coated. Spray the pan again lightly.
Pour the batter into the prepared pan and bake for 55-65 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs on it OR (even better) an instant thermometer inserted into the center of the cake reads 200-205˚F.
Allow the cake to cool in the pan for 10 minutes and then invert onto the prepared cooling rack.
For the Apple Cider Glaze:
While the cake is cooling for the 10 minutes in the pan, prepare the glaze: In a small microwave-safe bowl or measuring cup, combine the apple cider, butter and salt. Cover with a slightly damp paper towel and microwave on high power for 45-60 seconds or until the butter is melted.
Remove from the microwave and add the powdered sugar. Whisk until nice and smooth
Slowly brush the glaze all over the cake, including the center core. Keep brushing, using all the glaze. Some of it will drip off onto the parchment or foil but most of it should sink into the cake. Allow the cake to cool and the glaze to dry. Serve and enjoy!
Recipe by The Cafe Sucre Farine
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