Apple Cider Bundt Cake

This cake has fall vibes written all over it. Inspired by the flavors of apple cider donuts (which to me are synonymous with fall leaf peeping and pumpkin carving). Apple cider is reduced until the flavor is concentrated and mixed into a batter with warm autumnal spices and the final cake gets a beautiful glaze. The cake is just sweet enough to make it perfect for breakfast, snack time or dessert.


Serves 10-12

INGREDIENTS

3 cups apple cider
2½ cups all-purpose flour, plus more for bundt pan
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature, plus more for the bundt pan
1 cup sugar
½ cup light brown sugar, packed
1 tablespoon white or yellow miso
3 large eggs
1 teaspoon vanilla extract

Glaze & Topping
1½ cups confectioners
1 teaspoon ground cinnamon, plus ½ teaspoon
3 tablespoons apple cider
½ teaspoon vanilla extract
1 tablespoon sugar

METHOD

In a medium saucepan, bring apple cider to a boil over medium-high heat. Reduce the heat and simmer until the cider is reduced to 1½ cups, which may take about 15-20 minutes. Allow reduced cider to cool to room temperature.

Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan with butter or non-stick spray, then dust with flour.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Set aside.

In a large mixing bowl using a hand mixer (or stand mixer), beat the softened butter, granulated sugar, brown sugar and miso together until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

Add the reduced apple cider, mixing until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, ensuring not to overmix.

Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top becomes to browned lay a sheet of tin foil atop. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack.

While the cake is cooling, make the glaze and topping. In a medium bowl, whisk together confectioners’ sugar, 1 teaspoon cinnamon, apple cider and vanilla. The glaze should be thick and just pourable. Add a teaspoon more apple cider if the glaze is too thick—but, note that you do want quite a thick glaze so a little will do. If it becomes too runny, add a teaspoon or two more confectioners’ sugar.

In a separate small bowl, mix remaining ½ teaspoon ground cinnamon and sugar.

When cake is fully cooled, pour the glaze onto the cake, allowing excess to drip down the sides. Let sit about 5 minutes, then sprinkle cinnamon sugar atop the frosting.

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