Print

Ultimate Spiced Apple Cider Bundt Cake with Easy Brown Sugar Glaze

spiced apple cider bundt cake - featured image
Print Recipe

This moist, flavorful bundt cake features concentrated apple cider and warm spices, topped with a simple brown sugar glaze. It’s perfect for fall gatherings and tastes even better the next day.

Ingredients

Scale
  • 2 cups apple cider
  • 3 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • 1 cup vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • For the Brown Sugar Glaze:
  • ¼ cup unsalted butter, melted
  • ½ cup light brown sugar, packed
  • 3 tablespoons heavy cream or whole milk
  • 1 cup powdered sugar
  • Pinch of salt

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 steady simmer. Cook for 15-20 minutes, stirring occasionally, until reduced to about ¾ cup. Set aside to cool slightly.
  2. Preheat and Prep: Preheat oven to 350°F (175°C). Generously grease a 10- to 12-cup bundt pan with softened butter or flour-based baking spray, ensuring all crevices are coated.
  3. Whisk Dry Ingredients: In a large bowl, whisk together 3 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, and ¼ teaspoon cloves. Set aside.
  4. Mix Wet Ingredients: In a separate large bowl, combine 1 ½ cups granulated sugar and ½ cup packed light brown sugar. Add 1 cup vegetable oil and beat with an electric mixer on medium speed until well combined, about 1 minute. Add 3 room-temperature eggs, one at a time, beating well after each. Mix in 2 teaspoons vanilla extract and the slightly cooled reduced apple cider. The mixture will look thin and separated.
  5. Combine Wet and Dry: With mixer on low speed, gradually add dry ingredients to wet ingredients. Mix just until flour disappears; do not overmix. Use a rubber spatula to fold batter from the bottom up to ensure everything is incorporated.
  6. Bake the Cake: Pour batter into prepared bundt pan and spread evenly. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The top should be deep golden brown and spring back when touched.
  7. Cool in the Pan: Place pan on a cooling rack and let cool in the pan for exactly 15 minutes.
  8. Turn Out the Cake: Place cooling rack upside down on top of the pan. Holding both firmly, flip over and gently lift the pan off. If stuck, let sit upside down for another 5 minutes. Let cake cool completely on rack before glazing.
  9. Make the Glaze: In a small saucepan or microwave-safe bowl, combine ¼ cup melted unsalted butter, ½ cup packed light brown sugar, and 3 tablespoons heavy cream or whole milk. Heat until smooth and bubbly. Remove from heat and whisk in 1 cup powdered sugar and a pinch of salt until smooth. If too thick, add a teaspoon more cream; if too thin, add a tablespoon more powdered sugar.
  10. Glaze the Cake: Pour glaze over completely cooled cake. Let set before serving.

Notes

For best results, use real unfiltered apple cider, not apple juice. Grease the bundt pan thoroughly to prevent sticking. The cake tastes even better the next day. For a dairy-free glaze, use full-fat canned coconut milk or oat milk. For a gluten-free version, use a 1:1 gluten-free baking flour blend containing xanthan gum.

Nutrition

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

Find it online: https://juliamadeit.com/ultimate-spiced-apple-cider-bundt-cake-with-easy-brown-sugar-glaze/