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Apple Cider Bundt Cake

Moist spiced cake packed with real apple cider and chunks of apple, drizzled with a sweet cinnamon glaze. Pure autumn magic in every slice!
Print Recipe
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 1/2 cups apple cider to reduce
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3/4 cup reduced apple cider see step 1
  • 1/2 cup sour cream
  • 2 apples peeled and finely diced
For the glaze
  • 1 cup powdered sugar
  • 2 –3 tablespoons apple cider
  • 1/2 teaspoon cinnamon

Equipment

  • Bundt pan
  • Saucepan
  • Mixer
  • Mixing bowls

Method
 

  1. Simmer the 1 1/2 cups apple cider in a saucepan until reduced to 3/4 cup (about 10–15 minutes). Cool.
  2. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
  3. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
  4. Beat the butter, brown sugar, and granulated sugar until fluffy. Add the eggs one at a time.
  5. Add the dry ingredients in thirds, alternating with the reduced cider and sour cream, mixing just until combined.
  6. Fold in the diced apples. Pour into the bundt pan.
  7. Bake 50–60 minutes, until a toothpick comes out clean. Cool in the pan 15 minutes, then turn out and cool completely.
  8. Whisk the glaze ingredients until smooth and drizzle over the cake.

Notes

Reducing the cider concentrates the flavor — don't skip this step, it's the secret to the deep apple taste!