Apple Cider Bundt Cake with Caramel Glaze
This apple cider bundt cake isn't just dessert – it's autumn in cake form, complete with ribbons of buttery caramel glaze that'll have everyone coming back for seconds (and thirds, if we're being honest). It will fill your kitchen with the heavenly aroma of warm cinnamon, nutmeg, and cloves while this gorgeous cake slowly turns golden in your oven.
Equipment
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs, room temperature
- ½ cup apple sauce, (unsweetened)
- ½ cup apple cider
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 medium apple, peeled and diced small
For the caramel glaze:
- ¼ cup unsalted butter
- ½ cup brown sugar
- 2 tbsp apple cider
- ¼ cup heavy cream
- ¼ tsp salt
- 1 cup powdered sugar, (adjust for desired thickness)
Instructions
- Preheat oven to 350°F. Thoroughly grease and flour your 8-cup bundt pan.
- In a small saucepan, bring the apple cider to a simmer over medium heat, then cook until reduced by half (about 5-7 minutes).
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Using a stand mixer or electric hand mixer, cream butter and sugars until light and fluffy. Add eggs one at a time. Mix in applesauce, reduced cider, sour cream, and vanilla. (This mixture may look slightly curdled, but it's ok!)
- Add the dry ingredients in 3 passes, mixing each addition until just combined. Fold in diced apples by hand.
- Pour the batter into the prepared pan and bake for 40-43 minutes until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze: In a small saucepan, melt butter and brown sugar over medium heat. Add the cider and bring to a simmer for 2 minutes. Add cream and salt, simmer 1 minute more. Remove from heat, cool slightly, then whisk in powdered sugar until smooth.
- Pour warm glaze over the cooled cake, allowing it to drip down the sides.
Notes
- Make-ahead – You can bake this cake up to 2 days ahead – just wait to add the glaze until serving day. The flavors actually get better with time, making this perfect for holiday prep when you're juggling seventeen other dishes. You can also make the glaze in advance and store it in an airtight container. Stir it in case the surface has crusted over, then pour it over the cake just before you’re ready to serve.
- For additional tips and common questions, please see the full post.
Nutrition
Calories: 480kcal | Carbohydrates: 74g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 405mg | Potassium: 133mg | Fiber: 2g | Sugar: 53g | Vitamin A: 647IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg
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