Apple Cider Cake with Caramelized Apple Cider Glaze Recipe
Delight in the warm, spiced flavors of this Apple Cider Cake, a moist bundt cake infused with cinnamon, nutmeg, and real apple cider. Topped with a luscious cider glaze and a crunchy cinnamon sugar coating, this cake is perfect for cozy autumn gatherings or any time you crave a comforting homemade treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 3 ½ cups all purpose flour
- 2 ½ teaspoons baking powder
- 1 ¼ teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 ½ sticks unsalted butter, at room temperature (20 Tablespoons, 1 ¼ cups)
- 1 ½ cups brown sugar
- ½ cup granulated sugar
- 4 eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1 cup apple cider
For the Coating:
- 2 cups apple cider
- 2 Tablespoons salted butter
- ⅓ cup granulated sugar
- 2 Tablespoons demerara or turbinado sugar
- 1 ½ teaspoons cinnamon
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup bundt pan generously with a non-stick spray such as Baker’s Joy and dust it lightly with flour to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg until evenly combined. Set the mixture aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the softened unsalted butter, brown sugar, and granulated sugar on medium speed. Continue beating for 3 to 5 minutes until the mixture is lighter in color and fluffy, stopping occasionally to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate the eggs. Scrape down the bowl as needed. Then, mix in the vanilla extract thoroughly.
- Incorporate Dry Ingredients and Cider: Add the dry flour mixture to the wet ingredients in three separate additions, mixing on low speed just until combined after each addition. With the mixer running on the lowest speed, gradually pour in the apple cider in a slow stream. Continue mixing until fully integrated and the batter is smooth. Scrape down the bowl well to ensure even mixing.
- Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top if needed. Bake for 40 to 50 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for about 10 minutes.
- Prepare Apple Cider Reduction: While the cake is baking, pour 2 cups of apple cider into a small saucepan and bring to a boil over high heat. Reduce to a low boil and simmer, stirring every 10 minutes, for approximately 30 minutes or until the cider reduces to about ⅓ cup and thickens. Remove from heat and stir in the 2 tablespoons of salted butter until fully melted and incorporated.
- Invert Cake and Apply Coating: Carefully invert the cake onto a serving plate. While the cake is still warm, brush the reduced cider mixture generously all over the outside of the cake using a pastry brush.
- Add Sugar and Cinnamon Topping: In a small bowl, whisk together the granulated sugar, demerara or turbinado sugar, and cinnamon. Sprinkle this cinnamon sugar evenly over the glazed cake. Use the palm of your hand to gently press the sugar onto the sides of the cake, helping it stick and form a slightly crunchy outer layer.
- Serve: Serve the cake warm or at room temperature. It pairs beautifully with a cup of hot cider or tea for a cozy treat.
Notes
- Leftovers should be stored wrapped tightly in saran wrap at room temperature to maintain moisture and freshness.
- For serving, reheat individual slices in the microwave for 15-20 seconds to restore warmth and softness.
- The cake is best enjoyed warm to experience the full depth of flavors from the cider glaze and spices.
