Description
This Apple Cider Bundt Cake is a moist and warmly spiced dessert perfect for autumn gatherings. Made with a blend of cinnamon, ginger, nutmeg, and cloves, it features a tender crumb enriched with apple cider and sour cream. Finished with a buttery cinnamon sugar topping and a delicate apple cider glaze, this cake offers layers of flavor and a beautiful presentation.
Ingredients
Scale
Cake
- 2 cups plus 2 tablespoons (266 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cups (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) dark brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup full fat sour cream, room temperature
- 3/4 cup apple cider (not apple juice)
Topping
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch of nutmeg
Glaze
- 1 1/2 cups confectioners sugar, sifted
- 4–6 tablespoons apple cider (or milk)
Instructions
- Preheat and prepare dry ingredients: Preheat your oven to 350° F (175° C). In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set this mixture aside for later.
- Cream butter and sugars: Using a stand mixer or hand mixer, beat the room temperature unsalted butter with dark brown sugar and granulated sugar on medium speed until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add eggs: Reduce the mixer speed to low. Add the eggs one at a time, mixing well after each addition and scraping down the bowl sides again to incorporate all ingredients properly.
- Add vanilla and sour cream: Mix in the vanilla extract and the full-fat sour cream until the mixture is combined thoroughly and smooth.
- Combine flour mixture and apple cider: Alternately add the dry flour mixture and apple cider to the batter, starting and ending with the flour mixture. Mix just until everything is incorporated; do not overmix to keep the cake tender.
- Prepare bundt pan and bake: Spray a 12-cup bundt pan with a non-stick baking spray. Transfer the cake batter into the pan and smooth out the top with a spatula. Place the bundt pan on a large baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cake: Remove the bundt pan from the oven and allow the cake to cool on a wire rack for 10 minutes. After cooling, invert the cake onto a plate or platter and let it cool completely before adding the topping.
- Apply cinnamon sugar topping: Using a pastry brush, coat the entire cake with the melted butter. In a small bowl, mix together granulated sugar, ground cinnamon, and a pinch of nutmeg. Sprinkle this cinnamon sugar mixture generously over the cake, pressing gently with your hands to adhere it to all surfaces of the cake.
- Make and drizzle glaze: Stir together the sifted confectioners sugar with 4 to 6 tablespoons of apple cider (or milk) until smooth and pourable. Adjust the consistency by adding more liquid or sugar as needed. Drizzle this glaze evenly over the cinnamon sugar-coated cake for a shiny, flavorful finish.
Notes
- Store the cake tightly covered at room temperature for up to 3 days to maintain freshness.
- To freeze, cool the cake completely before wrapping well and freezing. Add the glaze only after thawing.
- For a gluten-free version, substitute a gluten-free flour blend for the all-purpose flour. Be careful not to overbake, as gluten-free cakes can dry out more easily.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 75mg
