Apple Bundt Cake with Cider Glaze
This perfectly moist Apple Bundt Cake is studded with tender chunks of apple and topped with a tangy cider glaze that creates an incredible flavor harmony. The balance of sweet and tart flavors, complemented by warm spices, makes this the quintessential fall dessert.
Equipment
- 10-inch Bundt Pan
- Electric Mixer
- Wire Cooling Rack
- Saucepan
Ingredients
For the Cake
- 3 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 1/2 cups vegetable oil or unsweetened applesauce for a lighter version
- 2 cups granulated sugar can reduce to 1 3/4 cups without affecting texture
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 3 cups peeled and chopped apples approximately 3-4 medium apples, preferably Honeycrisp or Granny Smith
- 1 cup chopped walnuts or pecans optional
For the Cider Glaze
- 2 cups apple cider reduced to 1/2 cup
- 1 1/2 cups powdered sugar sifted to prevent lumps
- 2 tbsp unsalted butter melted
- 1/4 tsp ground cinnamon
- 1 pinch salt
Instructions
- Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan, making sure to reach all the nooks and crannies.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large mixing bowl, use an electric mixer to combine oil and sugar until well blended, about 2 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Gently fold in the chopped apples and nuts (if using) with a rubber spatula.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for exactly 15 minutes, then invert onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze by simmering apple cider in a small saucepan over medium heat until reduced to 1/2 cup, about 20 minutes. Let cool slightly.
- Whisk reduced cider with powdered sugar, melted butter, cinnamon, and salt until smooth and pourable.
- Once the cake is completely cool, drizzle the glaze over the top, allowing it to flow naturally down the sides of the cake.
Notes
For a healthier version, replace half the oil with unsweetened applesauce and reduce sugar to 1 1/2 cups.
The best apples for this recipe are Honeycrisp, Granny Smith, or Braeburn as they maintain their structure during baking.
This cake actually improves after 24 hours as the flavors meld!
Nutrition
Calories: 385kcalCarbohydrates: 54gProtein: 3gFat: 18gSaturated Fat: 2gCholesterol: 35mgSodium: 220mgFiber: 2gSugar: 38g
Tried this recipe?Let us know how it was!