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spiced apple cider bundt cake

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

Obtained online. http://brooklynhomemaker.com/2014/11/20/spiced-apple-cider-bundt-cake-with-buttered-bourbon-glaze-bundtbakers/

yield 12 serving(s)
cook time 55 Min
method Bake

Ingredients For spiced apple cider bundt cake

  • 1/2 c
    unsalted butter, softened (plus more for pan)
  • 1 md
    firm apple (i used braeburn), peeled and grated (about 3/4 cup grated apple)
  • 1 c
    apple cider
  • 1/2 c
    buttermilk
  • 2 Tbsp
    (1 oz) bourbon whiskey
  • 1 tsp
    vanilla
  • 3/4 c
    sugar
  • 1/2 c
    dark brown sugar
  • 3 lg
    eggs
  • 1/4 c
    canola oil
  • 3 c
    all purpose flour
  • 1/2 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    coarse kosher salt
  • 1/4 tsp
    ground cloves
  • 1/2 tsp
    nutmeg
  • 1 1/2 tsp
    cinnamon
  • BUTTERED BOURBON GLAZE
  • 4 Tbsp
    melted butter
  • 3 Tbsp
    bourbon
  • 1 1/2 c
    confectioners’ sugar, sifted

How To Make spiced apple cider bundt cake

  • 1
    Preheat oven to 350°F. Generously butter and flour a non-stick 10 cup bundt pan and refrigerate until ready for use. In a medium bowl, mix together the grated apples, apple cider, buttermilk, bourbon, and vanilla. Set aside. In a large bowl or stand mixer, cream together the butter and white and brown sugars until fluffy. Add the eggs one at a time, incorporating fully between each addition. Mix in canola oil until combined. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cloves, nutmeg, and cinnamon.
  • 2
    Add 1/3 of the flour mixture to the butter mixture, mixing just until incorporated. Scrape down the sides of the bowl before adding 1/2 of the liquid mixture. Mix to combine and scrape down the sides of the bowl. Repeat with the remaining flour and liquid, ending with flour. Pour batter into the prepared bundt pan and smooth out the top. Bake for 50-55 minutes, or just until a toothpick inserted in center comes out clean. Let cool for 20 minutes in the pan before inverting onto a cooling rack to remove from the pan. Cool completely before drizzling with glaze.
  • 3
    To make the glaze, melt and slightly cool the butter. Whisk in the confectioner’s sugar and bourbon until smooth and free of lumps. If too thick, you can add a few more drops of bourbon until it reaches the desired consistency. Drizzle or pour over the top of the completely cooled cake and allow the glaze to dry before serving.
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