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Homemade Spiced Apple Cider Bundt Cake with Brown Butter Glaze

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This spiced apple cider bundt cake with brown butter glaze is tender, moist, and packed with deep apple flavor from reduced cider. The nutty brown butter glaze takes it over the top, making it a crowd-pleasing fall dessert that tastes even better the next day.

Ingredients

Scale
  • 2 cups apple cider (fresh or store-bought, not spiced)
  • 3 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar (light or dark)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup unsalted butter (for glaze)
  • 2 cups powdered sugar, sifted
  • 3–4 tablespoons milk (or heavy cream)
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Reduce the apple cider: Pour 2 cups apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until reduced to about 1/2 cup (15-20 minutes). Remove from heat and let cool completely.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with baking spray or butter and flour.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  4. Cream butter and sugars: In a stand mixer or large bowl with a hand mixer, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3-4 minutes). Scrape down sides and bottom of bowl at least once.
  5. Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
  6. Alternate dry and wet ingredients: With mixer on low speed, add one-third of dry ingredients, then half of buttermilk, another third of dry ingredients, remaining buttermilk, and last of dry ingredients. Mix just until combined after each addition.
  7. Fold in reduced cider: Pour cooled reduced apple cider into batter. Fold gently with a rubber spatula until fully incorporated.
  8. Fill the pan: Spoon batter into prepared bundt pan and smooth top. Tap pan gently on counter to release air bubbles.
  9. Bake: Bake for 50-60 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 35 minutes.
  10. Cool in pan: Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and let cool completely.
  11. Make brown butter glaze: In a small saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until butter turns deep amber and smells nutty (5-7 minutes). Remove from heat and pour into a heat-safe bowl. Let cool 5 minutes.
  12. Finish glaze: Whisk powdered sugar into brown butter until smooth. Add vanilla and salt. Add milk one tablespoon at a time until glaze reaches a pourable consistency.
  13. Glaze the cake: Once cake is completely cool, place on serving plate. Drizzle glaze over top, letting it cascade down sides. Let set 15 minutes before slicing.

Notes

Don’t skip reducing the apple cider—it concentrates flavor and removes excess water. Use room temperature ingredients for best texture. Watch brown butter carefully as it can burn quickly. Let cake cool completely before glazing. Cake tastes even better the next day.

Nutrition

Keywords: apple cider bundt cake, spiced apple cake, brown butter glaze, fall dessert, bundt cake recipe

Find it online: https://juliamadeit.com/homemade-spiced-apple-cider-bundt-cake-with-brown-butter-glaze/