Can I use homemade apple cider?

Absolutely! If you want to go the extra mile and make fresh apple cider, go for it! Be sure to reduce the cider down by half to get the full-bodied, bold taste that gives this cake its delicious apple-y flavor. Check out this recipe for homemade apple cider.

Can I make this recipe into muffins?

Yes. This bundt cake can easily be transformed into muffins. Simple transfer the batter to lined muffin cups and bake at 350°F for about 15 minutes. Let the muffins cool and then dunk the tops in melted butter and sprinkle with the cinnamon sugar. Glaze the tops just before serving.

I don't have dark brown sugar. Can I use light brown sugar instead?

Yes. Dark brown sugar and light brown sugar are rather interchangeable. Dark brown sugar simply has more molasses in it which lends a deeper, more caramel-y flavor to the cake. No need to make an extra trip to the store - light brown sugar will work just fine.

Apple Cider Bundt Cake - Browned Butter Blondie

Name: Apple Cider Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups plus 2 tablespoons (266 g) all-purpose flour, spooned and leveled; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 3/4 cups (170 g) unsalted butter, room temperature; 3/4 cup (150 g) dark brown sugar, packed; 1/2 cup (100 g) granulated sugar; 3 eggs, room temperature; 1 teaspoon vanilla; 1/3 cup full fat sour cream, room temperature; 3/4 cup apple cider (not apple juice); 3 tablespoons unsalted butter, melted; 1/4 cup granulated sugar; 1 1/2 teaspoons ground cinnamon; pinch of nutmeg; 1 1/2 cups confectioners sugar, sifted; 4-6 tablespoons apple cider (or milk)

Description

All the best flavors of Fall baked up into an easy and delicious apple cider bundt cake. Sprinkled with a layer of crunchy cinnamon sugar topping and a simple cider glaze, this cake tastes just like your favorite apple cider donut!

Ingredients

Units Scale

Cake

2 cups plus 2 tablespoons (266 g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cups (170 g) unsalted butter, room temperature
3/4 cup (150 g) dark brown sugar, packed
1/2 cup (100 g) granulated sugar
3 eggs, room temperature
1 teaspoon vanilla
1/3 cup full fat sour cream, room temperature
3/4 cup apple cider (not apple juice)

Topping

3 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
pinch of nutmeg

Glaze

1 1/2 cups confectioners sugar, sifted
4–6 tablespoons apple cider (or milk)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350° F.
Whisk together flour, baking powder, baking soda, salt and spices in a medium bowl. Set aside.
In the bowl of a stand mixer, or using a hand held mixer, beat the butter and sugars together on medium until light and fluffy. Scrape down the sides of the bowl.
Reduce the mixer to low and add the eggs one at a time. Scrape down the sides of the bowl between each addition.
Add the vanilla and sour cream. Mix well.
Mix in the flour mixture, alternating with the apple cider. Begin and end with the flour. Mix until just incorporated.
Spray a 12-cup bundt pan with non-stick baking spray.
Transfer the batter to the bundt pan, smoothing the top with a spatula.
Place the bundt pan on a large baking sheet and bake for 45-50 minutes. The cake is done when a toothpick inserted in the top of the cake comes out clean or with a few crumbs remaining. Do not over bake.
Remove the cake from the oven and cool in the pan on a wire rack for 10 minutes. After 10 minutes, invert the cake onto a plate or platter. Cool the cake completely before adding the cinnamon sugar topping.
To coat the cake, use a pastry brush to coat the entire cake with the melted butter. Mix together the sugar, cinnamon and nutmeg in a small bowl.
Immediately sprinkle the cake generously with the cinnamon sugar mixture, using your hands to press it gently into the top and sides of the cake. Use all of the cinnamon sugar topping.
To make the glaze, stir together the confectioners sugar and apple cider (or milk). Whisk until smooth but pourable. If the glaze is too thick, add more cider or milk. If too thin, add more sugar. Drizzle over the cinnamon sugar topping.

Notes

Store the cake tightly covered at room temperature for up to 3 days.

To freeze the cake, cool completely and freeze before adding the glaze.

For a gluten free cake, substitute your favorite gluten free flour blend for the all-purpose flour. Do not over bake or the cake may be dry.