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Apple Cider Bundt Cake

Apple Cider Bundt Cake Recipe

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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 cups (480 ml) apple cider
  • 3 cups (375 g) all-purpose flour
  • 2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup (200 g) granulated sugar
  • 1 cup (220 g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (240 ml) neutral oil
  • 1/2 cup (120 ml) buttermilk, room temperature
  • 2 tsp vanilla extract
  • 1 cup (120 g) powdered sugar
  • 2 to 3 tbsp apple cider (for glaze)
  • Pinch of salt

Method
 

  1. Boil the 2 cups apple cider in a saucepan over medium-high heat until reduced to a scant 3/4 cup, about 15 to 18 minutes. Cool until warm.
  2. Whisk flour, cinnamon, nutmeg, baking soda, and salt in a large bowl.
  3. Beat oil, granulated sugar, and brown sugar on medium speed for 2 minutes. Add eggs one at a time, then vanilla and cooled cider reduction. Stir in buttermilk by hand.
  4. Fold dry ingredients into wet mixture just until combined. Scrape batter into a greased and floured 10- to 12-cup bundt pan. Bake at 350°F (175°C) for 50 to 55 minutes.
  5. Cool in pan 10 minutes, then invert onto a rack. Whisk powdered sugar with 2 to 3 tbsp cider and a pinch of salt; drizzle over completely cooled cake. Slice and serve.

Notes

Cake must be completely cool before glazing, or the glaze will melt and soak in. If your bundt pan is dark metal, start checking at 45 minutes. The internal temperature at done is about 200°F to 205°F (93°C to 96°C).