Description
This bundt cake captures the aroma of simmered apple cider and warming cinnamon, offering tender crumb and sticky glaze that spills over each slice. It’s the taste of autumn in every bite, perfect with a cup of tea or coffee.
Ingredients
- 2 cups apple cider
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 cup milk
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons apple cider
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and grease a 10-inch bundt pan.
- In a small saucepan over medium heat, simmer 1 cup of the apple cider until reduced to about ¼ cup, then let it cool.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the sour cream, vanilla extract, and reduced apple cider.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Whisk together the powdered sugar, apple cider, and cinnamon until smooth, then drizzle over the cooled cake.
Notes
- Use freshly reduced cider for the best apple flavor.
- Cool the cake completely before glazing to prevent the glaze from sliding off.
- Store the cake in an airtight container at room temperature for up to 3 days.
- For extra spice, add a pinch of ground cloves or ginger to the dry ingredients.