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Classic Spiced Apple Cider Bundt Cake with Vanilla Glaze

Classic Spiced Apple Cider Bundt Cake - featured image
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A moist, dense Bundt cake infused with deeply concentrated spiced apple cider and topped with a sweet vanilla glaze. This recipe focuses on reducing cider to intensify flavor, resulting in a warm, autumnal dessert perfect for gatherings.

Ingredients

Scale
  • 4 cups spiced apple cider
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 cup light brown sugar, packed
  • 3 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups confectioners’ sugar (for glaze)
  • 3–4 tablespoons heavy cream (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • A pinch of salt (for glaze)

Instructions

  1. Pour 4 cups of spiced apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced by 75% (about 1 cup of thick, syrupy liquid). This takes 25-30 minutes. Let cool completely.
  2. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan with butter or non-stick spray, ensuring all crevices are coated. Dust with flour, tapping out excess.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
  5. Add eggs one at a time, beating well after each addition. Scrape down bowl sides. Add 2 teaspoons vanilla extract and mix until combined.
  6. Add the cooled, reduced cider to the butter mixture and mix on low speed until just combined. Gradually add dry ingredients, mixing on low speed until flour disappears. Do not overmix.
  7. Pour batter into prepared Bundt pan and smooth top. Bake for 50-60 minutes. Check at 50 minutes with a wooden skewer; if wet, bake longer. Tent with foil if browning too fast.
  8. Let cake cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
  9. Whisk together confectioners’ sugar, heavy cream, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
  10. Drizzle glaze over the completely cooled cake. Let set for 15 minutes before slicing.

Notes

Ensure the cider is reduced to a thick syrup to avoid a soggy cake. Do not unmold the cake too early or it may break. For best results, use real butter and fresh spices. The cake tastes better the next day as flavors meld.

Nutrition

Keywords: apple cider cake, bundt cake, spiced cake, vanilla glaze, autumn baking, fall dessert, reduced cider cake

Find it online: https://lirafood.com/classic-spiced-apple-cider-bundt-cake-with-vanilla-glaze/