Spiced Apple Cider Bundt Cake with a Cinnamon-Cider Glaze

by feastonthecheap on October 4, 2011

Mariel here. I spent part of the weekend upstate, lapping up the peace and quiet that only the countryside can provide. Living in the city is like living under constant attack – honking horns make my hair stand on end, a scary neighbor ensures I break into a cold sweat when I leave the apartment, and my dog’s shrill bark could be sold and marketed as a medical-grade defibrillator. What does this have to do with a Cider Bundt Cake? Not much, other than the fact that I picked up a big ol’ jug of cider while I was enjoying greener, serener pastures on Saturday. So for me, this dessert/treaty breakfast tastes extra comforting…

You’ve probably had an apple cake before and I suspect most people enjoy a warm glass of cider from time to time, so I’d imagine this would be a pleaser amongst most crowds (other than dieters, although I did replace a great deal of butter with applesauce). It’s dense and moist and the cider glaze provides just the slightest hint of tang. Plus, it’s a snap to prepare; the only thing that takes a little focus is simmering the glaze since it necessitates about 35 minutes to reduce. You don’t have to babysit it, but unattended open flames are never a good idea. I suggest pairing this with vanilla or cinnamon ice cream, but you probably already thought of that.

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Spiced Apple Cider Bundt Cake with a Cinnamon-Cider Glaze
Serves 10

Ingredients for the Cake:
3 cups all-purpose flour – stock
3½ teaspoons baking powder – stock
2 teaspoons cinnamon – stock
1 teaspoon allspice – stock
1 teaspoon nutmeg – stock
½ teaspoon ground cloves – stock
½ teaspoon salt – stock
½ cup unsweetened applesauce – $1.99
1½ cups packed light brown sugar – stock
3 Tablespoons butter, softened – stock
3 large eggs – stock
1½ cups cider – $2.99
½ teaspoon vanilla extract – stock

Ingredients for the Glaze:
1 cup of cider – calculated above
1 Tablespoon of lightly packed brown sugar – stock
1/8 teaspoon of cinnamon – stock
Grand total assuming “well-stocked” kitchen: $4.98
Cost per serving: $0.49

Directions:
1. Preheat oven to 350 degrees. Liberally spray or butter a bundt pan and dust lightly with flour.

2. In a large bowl, whisk together the flour, spices, salt and baking powder. Set aside.

3. In the bowl of an electric mixer, cream the butter, applesauce and brown sugar. Add the eggs one at a time until combined, but don’t over-beat.

4. Combine the cider and vanilla in a spouted container (like a Pyrex measuring glass)

5. On the lowest setting, add the flour and cider mixtures alternating between each. Start and end with the flour mixture. Stir until just combined.

6. Pour the batter into the prepared bundt pan and bake for 40-45 minutes, until a tooth pick inserted comes out clean.

7. Cool in the pan on a wire rack for 10 minutes. Then invert the cake onto the wire rack and cool completely.

8. For the glaze: In a medium saucepan, combine the three ingredients over low heat. Simmer through for 35 minutes until the mixture reduces to 1/4 cup. Stir occasionally. The mixture will thicken up most noticeably towards the end, in the “final” reduction. Glaze the cake once it’s completely cooled.