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Moist Apple Cider Bundt Cake with Maple Glaze

Moist Apple Cider Bundt Cake - featured image
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A rich, moist bundt cake infused with reduced apple cider and topped with a sweet maple glaze. This easy-to-make dessert is perfect for autumn hosting or cozy weekends.

Ingredients

Scale
  • 2 cups (480ml) pure unfiltered apple cider
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 cup (150g) diced Granny Smith apples
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons heavy cream
  • A pinch of salt for glaze

Instructions

  1. Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until reduced to roughly ½ cup (120ml). Let cool completely.
  2. Preheat oven to 350°F (175°C). Generously grease a 12-cup Bundt pan with butter or pan spray and dust with flour, tapping out excess.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  4. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Scrape down the sides of the bowl.
  6. Add dry ingredients to the butter mixture in three parts, alternating with the cooled reduced apple cider in two parts. Start and end with dry ingredients. Mix on low speed until just combined.
  7. Gently fold in diced apples using a spatula.
  8. Pour batter into prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
  10. While cake cools, whisk together powdered sugar, maple syrup, heavy cream, and a pinch of salt until a drizzling consistency is reached.
  11. Drizzle glaze over the completely cooled cake and let set for 15 minutes before slicing.

Notes

Ensure the apple cider is reduced properly to concentrate flavor. Do not overmix the batter to avoid a tough texture. Grease the Bundt pan thoroughly to prevent sticking. Let the cake cool completely before glazing to ensure the glaze sets properly. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend containing xanthan gum.

Nutrition

Keywords: apple cider cake, bundt cake, maple glaze, fall dessert, autumn baking, moist cake, easy bundt recipe

Find it online: https://zoeplate.com/moist-apple-cider-bundt-cake-best-easy-recipe/