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Cozy Cinnamon Apple Cider Bundt Cake with Maple Glaze

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A moist, tender Bundt cake with intense apple flavor from reduced apple cider, warm cinnamon and nutmeg, topped with a rich maple glaze. Perfect for fall gatherings or a cozy weekend treat.

Ingredients

Scale
  • 2 cups apple cider (fresh or store-bought, not spiced)
  • 3 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon (preferably Saigon cinnamon)
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 1 1/2 cups powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 2 tablespoons milk or heavy cream
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15 to 20 minutes, stirring occasionally, until reduced to about 1/2 cup. Set aside to cool completely.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Generously grease a 10 to 12-cup Bundt pan with butter or baking spray, dust with flour, and tap out excess.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 to 4 minutes. Scrape down sides as needed.
  5. Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. Alternate dry and wet: With mixer on low, add flour mixture in three parts, alternating with buttermilk. Start and end with flour. Mix just until combined.
  7. Fold in reduced cider: Pour cooled reduced apple cider into batter. Fold gently with a rubber spatula until fully incorporated.
  8. Bake: Pour batter into prepared Bundt pan and spread evenly. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool: Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack to cool completely before glazing.
  10. Make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, milk or cream, vanilla, and a pinch of salt. Adjust consistency as needed. Drizzle over cooled cake.

Notes

Don’t rush the cider reduction; keep at a gentle simmer to avoid burning. Room temperature ingredients are crucial for a tender crumb. Grease the Bundt pan thoroughly to prevent sticking. Let the cake cool exactly 15 minutes before inverting. The cake actually gets more tender on day two. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use plant-based butter and unsweetened almond or oat milk with lemon juice for buttermilk.

Nutrition

Keywords: apple cider bundt cake, cinnamon apple cake, maple glaze, fall dessert, bundt cake recipe, apple cake

Find it online: https://tablemira.com/cozy-cinnamon-apple-cider-bundt-cake-with-maple-glaze/