Description
A rich, tender apple cider bundt cake coated in cinnamon sugar and brushed with a buttery apple cider reduction—like a giant cider donut in cake form.
Ingredients
For the Cake
3½ cups all-purpose flour
2½ teaspoons baking powder
1¼ teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2½ sticks (1¼ cups) unsalted butter, room temperature
1½ cups packed light brown sugar
½ cup granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup apple cider
For the Coating
2 cups apple cider (reduced to ~⅓ cup)
2 tablespoons salted butter
⅓ cup granulated sugar
2 tablespoons demerara or turbinado sugar
1½ teaspoons ground cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Generously grease a 12-cup bundt pan (baking spray with flour recommended), making sure to coat every crease.
2. In a medium bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg until evenly combined.
3. In a stand mixer, cream butter, brown sugar, and granulated sugar on medium speed 3–5 minutes until pale and fluffy.
4. Beat in eggs one at a time, mixing well after each; add vanilla and mix to combine. Scrape bowl as needed.
5. With mixer on low, add dry ingredients in 3 additions alternating with apple cider (begin and end with dry). Mix just until combined; do not overmix.
6. Spread batter evenly into prepared pan and smooth the top. Bake 40–50 minutes, until a tester comes out clean and edges are golden.
7. Cool in the pan 10 minutes, then invert onto a serving plate or rack and remove the pan.
8. While the cake bakes, simmer 2 cups apple cider in a small saucepan until reduced to about ⅓ cup (20–30 minutes), stirring occasionally; whisk in salted butter until glossy.
9. Brush warm cake all over with the warm cider reduction. In a bowl, mix granulated sugar, demerara sugar, and cinnamon, then sprinkle/press onto the cake to coat.
10. Slice and serve warm or at room temperature. Rewarm slices 15–20 seconds to refresh the “just-baked” texture.
Notes
Grease every nook of the bundt pan—sticking is common with intricate pans.
Measure flour lightly (spoon and level) to avoid a dense crumb.
If browning too quickly, tent loosely with foil in the last 10–15 minutes.
Reduce cider carefully and stir to prevent scorching; you’re aiming for a syrupy ⅓ cup.
Storage: Cover at room temp up to 3 days or freeze slices up to 2 months—thaw and warm briefly before serving.