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Spiced Christmas Apple Cider Bundt Cake

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4 from 29 reviews

This Spiced Christmas Apple Cider Bundt Cake is a moist and flavorful dessert, perfect for the holiday season from Thanksgiving through Christmas. Infused with warm spices like cinnamon and nutmeg, and made tender by naturally reduced apple cider, this cake is finished with a light powdered sugar glaze for added sweetness and charm.

Ingredients

Scale

Binding & Wet Ingredients

  • 1 cup apple cider
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 large eggs

Dry Ingredients & Spices

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt

Glaze (Optional)

  • Powdered sugar for icing
  • Milk or water (for thinning glaze)

Instructions

  1. Reduce the Apple Cider: Pour the 1 cup of apple cider into a small saucepan and simmer over medium heat until it reduces to ½ cup. This concentrates the flavor and removes excess moisture. Set aside to cool completely before using.
  2. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a bundt cake pan thoroughly with butter or non-stick spray to ensure the cake releases easily after baking.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and brown sugar together until the mixture is light and fluffy. This creates a smooth base that will yield a tender cake texture.
  4. Add Eggs: Incorporate the two large eggs into the creamed mixture one at a time, beating well after each addition to fully combine and add structure.
  5. Mix in Reduced Cider and Dry Ingredients: Stir the cooled reduced apple cider into the wet mixture. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the wet ingredients just until combined, avoiding overmixing.
  6. Bake the Cake: Pour the batter evenly into the prepared bundt pan. Place in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Glaze: Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely. Once cooled, optionally brush the cake with a powdered sugar glaze made by mixing powdered sugar with a small amount of milk or water until smooth and drizzle over the cake.

Notes

  • Reducing the apple cider intensifies the flavor and prevents excess moisture that could make the cake soggy.
  • Make sure the apple cider is fully cooled before mixing to avoid curdling the eggs or butter.
  • Do not overmix the batter to keep the cake tender and light.
  • The glaze is optional but adds a nice finishing touch and sweetness contrast.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

Find it online: https://yumfoodusa.com/spiced-christmas-apple-cider-bundt-cake/