A dense and moist pound cake with heavy flavors of a fall harvest, this cider-glazed apple Bundt cake is full of apples and warm spices. Reduced apple cider amps up the flavor and is used in 3 ways to keep the apple taste boosted throughout this treat.
I love making seasonal desserts, and along with pumpkin, apple just screams fall baking. This is a great tasting recipe for people that enjoy the fall but aren’t as keen on pumpkin flavored snacks. This recipe uses my Key Lime Pound Cake as a base with a few modifications. The apple cider truly intensifies the taste and using it across the recipe helps to layer it and keep that flavor in the forefront.
Ingredients for Cider-Glazed Apple Bundt Cake
The list may seem like a lot goes into making this dessert, but many of these items are pantry staples as well. Just be sure to use real apple cider for the reduction.
Apple Cider – A true Fall ingredient, apple cider is used in the cake, a soaking solution, and in the glaze. Be sure to find a regular apple cider and not a cider with a bunch of spices added. Because you’ll be reducing 4 cups down to 1, you want regular cider so that the spices aren’t overpowering. Also avoid apple juice as it will be cloying sweet if you reduce it by that much.
Apples – Choose from the usual list of good baking apples here: Granny Smith, Fuji, Honeycrisp, Pink Lady, Braeburn, etc. I like to use a mix of sweet and tart, so I use Granny Smith and Pink Lady here, but feel free to experiment with your own choices.
Flour – The base of the cake, normal all-purpose flour works fine here. Alternatively, you could substitute some of the AP flour with whole-wheat flour for a different flavor.
Potato Starch – Replacing a little of the flour with potato starch helps to keep the crumb tender with less gluten formation. If you don’t want to use it, you could try corn starch instead or just swap it with more all-purpose flour.
Leaveners – The usual mix of baking soda and baking powder to help give the cake rise.
Spices – I use a mixture of cinnamon, nutmeg, and ground cloves to add flavor to the cake. You can also experiment with different amounts, or using allspice and ginger as well, just remember to use clove, allspice, and nutmeg sparingly as their flavors can become overpowering quickly.
Sugar – Another good Fall flavor is molasses, so here we use a mix of white sugar and dark brown sugar to add another layer of flavor to the cake. Light brown sugar is fine to instead of dark. Also use some confectioner’s sugar for the glaze.
Oil – Just a ¼ cup of a neutral oil like vegetable or canola for added moisture.
Dairy – 3 whole eggs and 2 egg yolks keep the Bundt cake nice and moist, while the addition of buttermilk and sour cream add a nice tanginess and activate the baking soda.
Vanilla Extract – Another boost for the flavor. If you made your own homemade vanilla extract with bourbon, this would be a good place to use it.
How to Make Cider-Glazed Apple Bundt Cake
Like most cakes, the recipe follows the usual “mix the dry, mix the wet, add the dry to the wet, then bake”, with 2 things to prep beforehand: chop some apples and reduce the cider.
Start by bringing 4 cups of apple cider to a boil in a 12” skillet and reduce until it’s down to 1 cup. After it comes to a boil, reduce heat slightly to medium-high and let it simmer about 15-20 minutes. Set aside a ½ cup and a separate 2 tablespoons of reduced cider to cool. With the remaining roughly 6 tablespoons, stir in 2 tablespoons of granulated sugar until dissolved and set aside in a microwave safe cup or bowl.
While the cider reduces, peel and chop the apples into roughly ½” chunks and set aside.
Preheat your oven to 350°F/180°C.
In a large mixing bowl, add the flour, potato starch, baking soda, baking powder, salt, cinnamon, nutmeg, and ground cloves. Whisk until fully combined and set aside.
In the bowl of a stand mixer, or in another mixing bowl if using a hand mixer, add the butter and mix on medium speed until fluffy. Now add both sugars and cream together on medium-high until light and fluffy, about 2 minutes. Add the vanilla extract, reduced ½ cup cider, oil and sour cream and mix on low until combined, about 1 minute.
The mixture will be very wet at this point, so mix slowly to avoid splashing. Add the 3 whole eggs and mix on low, then add the two egg yolks until fully combined.
Now add the flour mixture and the buttermilk, alternating back and forth, starting and ending with the flour mixture. Continue mixing on low as you do this until everything is just combined.
Finally, fold in the apple chunks with a spatula. Prepare a Bundt pan with a flour baking spray, or butter and flour, knocking out the excess flour.
Pour the batter into the Bundt pan, using the spatula to make sure it is filled evenly all the way around. Place the Bundt pan on a baking sheet and bake for about 60-70 minutes. Begin checking around 55 minutes (mine was ready around 58 minutes in).
Set the Bundt pan on a cooling rack and let it cool at least 5 minutes or so (to avoid a mess, add some parchment or wax paper under the cooling rack). Microwave the cider and sugar soaking solution for 20-30 seconds and stir. Using a basting or pastry brush, add some of the soaking solution to the bottom of the cake. Set the Bundt cake on the counter and flip the cooling rack upside down on top of it. Flip the entire thing over so that the Bundt pan is inverted on the cooling rack and try to lift it up. The cake should release easily, if it doesn’t, reverse the process and tap it against the edge of a countertop and try again. Now baste the cake with the soaking solution, going around the entire cake 5-6 times. Allow to cool completely before glazing, at least an hour.
When the Bundt cake has cooled, prepare the glaze. Sift ⅔ cup of confectioner’s sugar into a small mixing bowl and add the 2 tablespoons of reserved apple cider. Use a spoon to mix until it forms a smooth glaze. Now add the glaze to the top of the cooled cake, allowing it to drip down the sides. Slice and serve.
Storage and Alternatives
How to Store Bundt Cake
You can store the Bundt cake at room temperature for 2-3 days in an airtight container. Like muffins, I would suggest adding a paper towel to the bottom of the container or bag just to absorb some of the moisture that will seep out.
Alternatively, you can store in the refrigerator in an airtight container for up to 5 days, letting it come to room temperature before serving, or a quick blast in the microwave. You can also freeze for 3-4 months. If you plan on freezing it after you make it, I suggest making the glaze after it’s been defrosted and ready to serve.
Ingredient Alternatives for Cider-Glazed Bundt Cake
Apples – I like a mixture of tart and sweet, but feel free to experiment with your preferred apples. In this recipe, I use 3 apples and chop into a ½” dice. If you prefer less apple chunks, you can use only 2 apples, cut into ¼” dice, or even grate the apples instead. Grating will give you the apple flavor without the chunks of apple in every bite.
Flours – As mentioned earlier, to give a different flavor to the cake, you can swap out some of the all-purpose flour for whole-wheat flour. The recipe calls for 2 ¾ cups AP flour, so use 1 ¾ cups AP flour and 1 cup whole-wheat flour if swapping out. If you skip the potato starch as well, use 2 cups AP to 1 cup whole-wheat. Keep in mind the whole-wheat flour has higher protein (gluten), so it will slightly change the texture in the finished cake.
Spices – Cinnamon, nutmeg, and clove is a great combination, but you can also experiment with ginger, black pepper, or allspice. I would recommend using allspice OR ground cloves, but not both. Also use allspice, nutmeg, and ground clove sparingly, as they can easily overpower every other flavor.
Maple Glaze – For a bit of a switch in flavor from the cider-glaze, substitute 2 tablespoons of room temperature maple syrup for the reduced cider in the glaze.
📋 Recipe
Cider-Glazed Apple Bundt Cake
Ingredients
- 4 cups apple cider , reduced
Bundt Cake:
- 3 medium apples, peeled and chopped to ½” dice
- 2 ¾ cups all-purpose flour
- ¼ cup potato starch
- 1 teaspoon table salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup (16 tablespoons) unsalted butter, at room temperature
- ¾ cup dark brown sugar
- ½ cup granulated white sugar
- 1 ½ teaspoons vanilla extract
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- ¼ cup neutral oil
- ½ cup reserved apple cider
- ½ cup full-fat sour cream, at room temperature
- ½ cup buttermilk, at room temperature
Soaking Solution:
- 6 tablespoons reserved apple cider
- 2 tablespoons granulated white sugar
Cider Glaze:
- ¾ cup confectioner’s sugar, sifted
- 2 tablespoons reserved apple cider
Directions
- Start by bringing 4 cups of apple cider to a boil in a 12” skillet and reduce until it’s down to 1 cup. After it comes to a boil, reduce heat slightly to medium-high and let it simmer about 15-20 minutes. Set aside a ½ cup and a separate 2 tablespoons of reduced cider to cool. With the remaining roughly 6 tablespoons, stir in 2 tablespoons of granulated sugar until dissolved and set aside in a microwave safe cup or bowl.
- While the cider reduces, peel and chop 3 medium apples into roughly ½” chunks and set aside.
- Preheat your oven to 350°F/180°C.
- In a large mixing bowl, add the 2 ¾ cups flour, ¼ cup potato starch, ½ teaspoon baking soda, 1 ½ teaspoons baking powder, 1 teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, and ⅛ teaspoon ground cloves. Whisk until fully combined and set aside.
- In the bowl of a stand mixer, or in another mixing bowl if using a hand mixer, add 1 cup unsalted butter and mix on medium speed until fluffy. Now add ¾ cup dark brown sugar and ½ cup granulated white sugar and cream together on medium-high until light and fluffy, about 2 minutes. Add 1 ½ teaspoons vanilla extract, reduced ½ cup cider, ¼ cup oil, and ½ cup sour cream and mix on low until combined, about 1 minute.
- The mixture will be very wet at this point, so mix slowly to avoid splashing. Add the 3 whole eggs and mix on low, then add the 2 egg yolks until fully combined.
- Now add the flour mixture and the ½ cup buttermilk, alternating back and forth, starting and ending with the flour mixture. Continue mixing on low as you do this until everything is just combined.
- Finally, fold in the apple chunks with a spatula. Prepare a Bundt pan with a flour baking spray, or butter and flour, knocking out the excess flour.
- Pour the batter into the Bundt pan, using the spatula to make sure it is filled evenly all the way around. Place the Bundt pan on a baking sheet and bake for about 60-70 minutes. Begin checking around 55 minutes (mine was ready around 58 minutes in).
- Set the Bundt pan on a cooling rack and let it cool at least 5 minutes or so (to avoid a mess, add some parchment or wax paper under the cooling rack). Microwave the cider and sugar soaking solution for 20-30 seconds and stir. Using a basting or pastry brush, add some of the soaking solution to the bottom of the cake. Set the Bundt cake on the counter and flip the cooling rack upside down on top of it. Flip the entire thing over so that the Bundt pan is inverted on the cooling rack and try to lift it up. The cake should release easily, if it doesn’t, reverse the process and tap it against the edge of a countertop and try again. Now baste the cake with the soaking solution, going around the entire cake 5-6 times. Allow to cool completely before glazing, at least an hour.
- When the Bundt cake has cooled, prepare the glaze. Sift ⅔ cup of confectioner’s sugar into a small mixing bowl and add the 2 tablespoons of reserved apple cider. Use a spoon to mix until it forms a smooth glaze. Now add the glaze to the top of the cooled cake, allowing it to drip down the sides. Slice and serve.
Equipment Used
Notes
Your Notes
Nutrition
Marge H.
Love this recipe! I tasted a sample and truly there's nothing like it out there that has the richness this one does. 5 stars all the way!! This recipe could be used in high-end restaurants as it tasted so pure without the preservatives and other harmful additions you'd find in commercial food. I love how much time you spend on these recipes. It shows how much you really love to cook, and I can't wait to try the new ones you come up with!
Chris
Thank you so much for the kind words, Marge! I'm glad you enjoyed the Bundt cake. I agree with you about the preservatives too. Boxed mixes in stores are cheap and convenient, but they're always loaded with preservatives and additions you can't pronounce. Homemade is a little more work, but you can definitely taste the difference.