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Best Homemade Apple Cider Bundt Cake with Brown Sugar Glaze

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This incredibly moist and tender apple cider bundt cake is a happy accident turned into a fall favorite. Topped with a rich brown sugar glaze, it’s perfect for any gathering and tastes like autumn in every bite.

Ingredients

Scale
  • 2 cups apple cider (fresh, unfiltered if possible)
  • 3 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 teaspoon ground cloves
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk, at room temperature
  • 1/2 cup packed light brown sugar (for glaze)
  • 1/4 cup unsalted butter (for glaze)
  • 1/4 cup heavy cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)
  • 3/4 cup powdered sugar, sifted (for glaze)

Instructions

  1. Reduce the apple cider: Pour 2 cups apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until reduced to about 1 cup (15-20 minutes). Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan thoroughly with butter or baking spray, then dust with flour and tap out excess.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  5. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
  6. With mixer on low speed, add about one-third of the flour mixture, then half of the buttermilk, then another third of the flour, the remaining buttermilk, and finally the last third of the flour. Mix just until combined after each addition.
  7. Pour in the cooled, reduced apple cider and fold gently with a rubber spatula until just incorporated. Batter will be thick but pourable.
  8. Pour batter into prepared bundt pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Top should be deep golden brown.
  9. Let cake cool in pan on a wire rack for exactly 15 minutes. Invert onto wire rack and let cool completely before glazing.
  10. While cake cools, make the glaze: In a small saucepan, combine brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until butter is melted and mixture is smooth. Bring to a gentle simmer and cook for 2 minutes, stirring constantly. Remove from heat and stir in vanilla and salt. Let cool for 5 minutes, then whisk in powdered sugar until smooth. If too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
  11. Place completely cooled cake on a serving plate. Slowly pour glaze over the top, letting it drip down the sides and into the center hole. Let glaze set for at least 15 minutes before slicing.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Room temperature ingredients are crucial for a smooth batter. Grease the bundt pan thoroughly to prevent sticking. Let the cake cool exactly 15 minutes before inverting. Glaze only when the cake is completely cool. For a dairy-free version, use vegan butter and oat milk with apple cider vinegar. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: apple cider bundt cake, brown sugar glaze, fall dessert, apple cake, bundt cake, easy apple cake

Find it online: https://goldensimmer.com/best-homemade-apple-cider-bundt-cake-with-brown-sugar-glaze/