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Best Apple Cider Cake with Easy Brown Sugar Glaze

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This incredibly moist apple cider cake features a concentrated apple flavor from reduced cider and a rich brown sugar glaze that seeps into every crevice. It’s a foolproof, one-bowl recipe perfect for gatherings or a comforting treat any day.

Ingredients

Scale
  • 1 ½ cups (360 ml) apple cider
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup (120 ml) buttermilk, at room temperature
  • ½ cup (100 g) light brown sugar, packed (for glaze)
  • ¼ cup (57 g) unsalted butter (for glaze)
  • 3 tablespoons (45 ml) heavy cream (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • ½ cup (60 g) powdered sugar, sifted (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Reduce the apple cider: Pour 1 ½ cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Let it bubble for 15-20 minutes, stirring occasionally, until reduced to about ⅓ cup and syrupy. Set aside to cool.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter and dust with flour.
  3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides halfway through.
  4. Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  6. Alternate adding dry ingredients and buttermilk: Add about a third of the flour mixture to the butter mixture and mix on low until just combined. Pour in half the buttermilk and mix again. Repeat with another third of flour, the remaining buttermilk, and finally the last of the flour. Mix until just combined.
  7. Add the reduced cider: Pour in the cooled, reduced apple cider and fold it in gently with a spatula until no streaks remain.
  8. Bake: Pour the batter into the prepared bundt pan and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  9. Cool in the pan: Let the cake cool in the pan on a wire rack for 15 minutes. Then invert it onto the rack and let it cool completely.
  10. Make the glaze: In a small saucepan, combine the brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the butter melts and the mixture is smooth. Let it bubble gently for 2 minutes, then remove from heat. Stir in the vanilla and salt. Let it cool for 5 minutes, then whisk in the powdered sugar until smooth. The glaze should be thick but pourable.
  11. Glaze the cake: Place the cooled cake on a serving plate. Slowly pour the glaze over the top, letting it drip down the sides. Use a spatula to spread if needed. Let the glaze set for at least 15 minutes before slicing.

Notes

Don’t rush the cider reduction; it should be syrupy and measure about ⅓ cup. Room temperature ingredients are crucial for proper emulsification. Grease the bundt pan thoroughly to prevent sticking. Check for doneness early (at 40 minutes) as oven temperatures vary. For the glaze, if too thick add a teaspoon of cream; if too thin add more powdered sugar. Let the glaze set for 15-20 minutes before serving for a beautiful crackly top. The cake tastes even better on day two.

Nutrition

Keywords: apple cider cake, brown sugar glaze, bundt cake, fall dessert, moist cake, easy cake recipe

Find it online: https://flurpchef.com/best-apple-cider-cake-with-easy-brown-sugar-glaze/