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Apple Bundt Cake with Cider Glaze 1

Apple Bundt Cake with Cider Glaze

This moist Apple Bundt Cake with Cider Glaze transforms ordinary ingredients into an extraordinary fall dessert with its tender crumb, chunks of fresh apple, and an irresistible cider glaze that seeps into every crevice. Perfect for both seasoned bakers and beginners, this recipe delivers consistent, impressive results every time.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 385 kcal

Equipment

  • Bundt Pan
  • Wire Rack
  • Mixing Bowls
  • Small Saucepan

Ingredients
  

For the Cake

  • 3 cups all-purpose flour substitute up to 1 cup with whole wheat pastry flour for added nutrition
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil or substitute with unsweetened applesauce for a lighter version
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 3 cups chopped apples about 3 medium apples - Honeycrisp, Granny Smith, or Braeburn work beautifully
  • 1 cup chopped walnuts or pecans optional

For the Cider Glaze

  • 1 cup apple cider
  • 2 tbsp unsalted butter
  • 1 cup powdered sugar sifted
  • 1/4 tsp cinnamon
  • pinch salt

Instructions
 

  • Preheat oven to 350°F (175°C). Thoroughly grease and flour a Bundt pan, making sure to coat every nook and cranny.
  • In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and allspice until well combined.
  • In a separate large bowl, beat together sugar and oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.
  • Fold in the chopped apples and nuts (if using), distributing them evenly throughout the batter. For best results, toss the apples in a tablespoon of flour before adding to prevent them from sinking.
  • Pour the batter into your prepared Bundt pan, smoothing the top with a spatula.
  • Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. The cake should spring back when lightly pressed.
  • While the cake cools, prepare the glaze. In a small saucepan, bring apple cider to a boil over medium heat. Reduce to about ¼ cup, approximately 10-15 minutes.
  • Remove from heat and whisk in butter until melted. Gradually add powdered sugar, cinnamon, and salt, whisking until smooth and glossy.
  • Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Place parchment paper under the rack for easy cleanup.
  • When the cake has cooled, drizzle the warm glaze over the top, allowing it to cascade down the ridges of the Bundt cake. For extra flavor, poke small holes in the cake with a skewer before glazing.

Notes

This cake actually improves after a day, as the flavors meld and intensify. Store at room temperature in an airtight container for up to 3 days.
For longer storage, refrigerate for up to 1 week or freeze unglazed cake for up to 3 months, well-wrapped in plastic and foil.
For a healthier version, replace half the oil with unsweetened applesauce, use a mix of whole wheat pastry flour and all-purpose flour, or reduce the sugar slightly.

Nutrition

Calories: 385kcalCarbohydrates: 53gProtein: 4gFat: 18gSaturated Fat: 5gSodium: 220mgFiber: 2gSugar: 35g
Keyword Apple Cake, Bundt Cake, Fall Dessert, Cider Glaze, Apple Dessert
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