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Best Spiced Apple Cider Bundt Cake with Caramel Glaze

spiced apple cider bundt cake - featured image
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A moist, spiced Bundt cake featuring reduced apple cider syrup and a rich caramel glaze, designed to capture the essence of autumn with a sophisticated yet approachable flavor profile.

Ingredients

Scale
  • 2 cups unfiltered apple cider
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1 cup unsalted butter, softened
  • 1/2 cup vegetable or canola oil
  • 1 cup granulated white sugar
  • 1 cup dark brown sugar
  • 4 large eggs, room temperature
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • Powdered sugar (for glaze)
  • Splash of cream or milk (for glaze)
  • Flaky sea salt (for finishing)

Instructions

  1. Pour 2 cups of unfiltered apple cider into a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer for 20-30 minutes until reduced to 1/2 cup of thick syrup. Let cool completely.
  2. Preheat oven to 350°F (175°C). Brush a 10-12 cup Bundt pan with simple syrup, then spray thoroughly with baking spray containing flour.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
  4. In a stand mixer fitted with the paddle attachment, cream softened butter and both sugars on medium-high speed for 4 minutes until pale and fluffy.
  5. Add eggs one at a time, beating well after each addition. Scrape down sides and mix in vanilla extract.
  6. Reduce mixer speed to low. Add flour mixture in three parts, alternating with buttermilk and cooled cider syrup. Start and end with flour. Mix only until combined.
  7. Pour batter into prepared pan and smooth top. Bake for 50-60 minutes or until a skewer comes out clean. Tent with foil if browning too quickly.
  8. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. Whisk cooled cider syrup with powdered sugar, cream, and a pinch of salt until drizzle-able. Pour over cooled cake and sprinkle with flaky sea salt. Let set for 30 minutes before slicing.

Notes

Ensure butter is softened but not melted. Do not overmix the batter to avoid a tough crumb. The cake tastes better the next day as flavors meld. Can be stored at room temperature for 3 days or frozen for 2 months.

Nutrition

Keywords: apple cider cake, bundt cake, fall dessert, caramel glaze, spiced cake, autumn baking, seasonal recipes

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