Description

A moist, spice-kissed Bundt cake made with reduced apple cider and topped with a rich brown butter glaze. This foolproof recipe is perfect for holiday gatherings and tastes even better the next day.

Ingredients

Scale

3 cups (375g) all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 cup (240ml) apple cider
2 medium apples (Granny Smith and Honeycrisp mix), peeled and diced
1/2 cup (113g) unsalted butter (for glaze)
2 cups (240g) confectioners’ sugar
2 tablespoons apple cider (reduced to 1 tablespoon)
1/2 teaspoon cinnamon (for glaze)
Pinch of salt (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup Bundt pan thoroughly with shortening or baking spray with flour, then dust with flour, tapping out excess.
Pour 2 tablespoons of apple cider into a small saucepan. Simmer over medium heat until reduced to about 1 tablespoon (syrup consistency). Set aside to cool.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Reduce mixer speed to low. Add dry ingredients in three additions, alternating with the 1 cup of apple cider. Start and end with dry ingredients. Mix just until combined.
Gently fold in diced apples using a spatula.
Pour batter into prepared pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
Cool cake in pan for 10 minutes, then invert onto a wire rack to cool completely.
Melt 1/2 cup butter in a saucepan over medium heat until it foams, crackles, and turns brown with a nutty aroma. Pour into a heatproof bowl to cool for 5 minutes.
Whisk cooled brown butter, reduced apple cider, confectioners’ sugar, 1/2 teaspoon cinnamon, and a pinch of salt until smooth. Adjust consistency with milk or sugar if needed.
Pour glaze over the completely cooled cake. Serve at room temperature.

Notes

Ensure butter and eggs are at room temperature for best texture. Do not overmix the batter to avoid a tough cake. The cake can be frozen unglazed for up to 3 months. Apple cider is preferred over apple juice for depth of flavor.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 45
Sodium: 350
Fat: 22
Saturated Fat: 12
Carbohydrates: 65
Fiber: 2
Protein: 5

Keywords: apple cider bundt cake, brown butter glaze, holiday dessert, autumn baking, moist apple cake, easy bundt cake