Description
This Apple Cider Bundt Cake is a moist, warmly spiced dessert perfect for fall or any occasion. Infused with apple cider and an aromatic blend of cinnamon, ginger, nutmeg, and cloves, the cake is topped with a buttery cinnamon sugar coating and a delicate apple cider glaze, delivering sweet and tangy flavors in every bite.
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 ground nutmeg
Glaze
- 1 1/2 cups confectioners sugar, sifted
- 4–6 tablespoons apple cider (or milk)
Instructions
- Preheat and Prepare Dry Ingredients: Preheat the oven to 350° F (175° C). In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Set aside.
- Cream Butter and Sugars: Using a stand mixer or handheld mixer, beat the unsalted butter, dark brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl to incorporate all ingredients.
- Add Eggs: Reduce mixer speed to low and add eggs one at a time, beating gently after each addition. Scrape down the bowl between additions to ensure even mixing.
- Add Vanilla and Sour Cream: Mix in the vanilla extract and full-fat sour cream until thoroughly combined, creating a smooth batter.
- Incorporate Dry Ingredients and Apple Cider: Alternately add the dry flour mixture and apple cider to the wet ingredients, beginning and ending with the flour mixture. Mix on low speed just until the batter is combined; do not overmix to maintain cake tenderness.
- Prepare Bundt Pan: Spray a 12-cup bundt pan generously with non-stick baking spray to prevent sticking. Transfer the batter into the prepared pan, spreading and smoothing the top evenly with a spatula.
- Bake the Cake: Place the bundt pan on a large baking sheet to catch any drips and bake in the preheated oven for 45 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Avoid overbaking to keep the cake moist.
- Cool the Cake: Remove the bundt pan from the oven and let the cake cool in the pan on a wire rack for 10 minutes. After 10 minutes, carefully invert the cake onto a plate or serving platter and allow it to cool completely.
- Apply Cinnamon Sugar Topping: Using a pastry brush, coat the entire surface of the cooled cake with the melted butter. In a small bowl, mix together granulated sugar, cinnamon, and nutmeg. Immediately sprinkle the cinnamon sugar mixture generously over the cake, pressing gently with your hands to adhere the topping to the buttered surface. Use all of the topping to cover the cake evenly.
- Prepare and Drizzle the Glaze: In a small bowl, whisk the sifted confectioners sugar with 4 to 6 tablespoons of apple cider or milk until the glaze is smooth but pourable. Adjust consistency by adding more liquid for thinning or more sugar for thickening if needed. Drizzle the glaze over the cinnamon sugar-coated cake just before serving.
Notes
- Store the cake tightly covered at room temperature for up to 3 days to maintain freshness and moisture.
- For freezing, cool the cake completely, freeze without the glaze, and add the glaze after thawing.
- To make a gluten-free version, substitute the all-purpose flour with your preferred gluten-free flour blend and be careful not to overbake, as the cake may dry out.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 330
- Sugar: 32 g
- Sodium: 230 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 75 mg
