This Cider Bundt Cake is part of a series of apple cake experiments that will be on Bready or Not over the next while. They are all just a bit different.
The thing that really sets this cake apart is the Apple Cider Caramel Glaze. Oh boy, this glaze. It’s truly thick, luscious caramel. The cake by itself is fairly standard–this glaze elevates it to star status.
Even better, you’ll likely have some glaze leftover. Store it covered in the fridge and use it in the coming days. Warm up a portion to make it pliable, then use it for dipping apples or cookies, or to top ice cream… or just eat it straight or add even more to the cake slices. Just don’t you dare let it go to waste.
Bready or Not Original: Apple Bundt Cake with Apple Cider Caramel Glaze
This tender, apple-loaded cake is topped with an Apple Cider Caramel Glaze that will make everything better–this cake, your day, the whole dang planet. There will be a little bit of caramel leftover, too, perfect for dipping apple slices, cookies, or for topping ice cream.
Equipment
- large bundt pan
- nonstick spray with flour
- cooling rack
- medium saucepan
Ingredients
Cake
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1 cup white sugar
- 1 cup brown sugar packed
- 1 Tablespoon vanilla extract
- 3 large eggs room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
- 1/2 cup buttermilk or soured milk (see note)
- 3 medium baking apples peeled and grated or finely diced
Apple Cider Caramel Glaze
- 1 cup nonalcoholic apple cider
- 1 cup brown sugar packed
- 1/2 cup unsalted butter softened
- 1/4 cup half & half
Instructions
- Preheat oven at 325 degrees. Apply nonstick spray with flour to a large bundt pan.
- In a large bowl, beat together butter, both sugars, and vanilla extract, until fluffy. Scrape down bottom of bowl. Add eggs, beating well after each addition.
- In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, and cardamom. Gradually add the dry ingredients to the butter mixture, pausing to add the buttermilk at several points. Scrape the bottom of the bowl, then fold in the apple pieces.
- Scoop batter into the prepared pan. Even it out. Bake until a toothpick inserted into the cake comes out clean, 50 to 60 minutes. Let cool in pan for 20 minutes, then invert onto a rack to completely cool before making the glaze.
- In a medium saucepan, bring the cider to a low boil and keep it there for about 4 minutes, watching it closely to bring down heat if necessary to ensure it doesn’t boil over. Add the brown sugar, butter, and half & half, then bring to a boil for another 2 to 4 minutes, until it has thickened. Remove from heat to set and cool for about 15 to 20 minutes. While the caramel is still warm (if it’s not warm, heat it again gently to make it pliable), drizzle it over cake. (If you have any caramel leftover, let it cool and then refrigerate it for other delicious uses!)
- Let cake set in fridge. Keep covered under a dome or individually slice and wrap for storage, keeping it in the fridge. It'll keep for at least 5 days.
OM NOM NOM!
Notes
To make soured milk as a buttermilk subtitute, put about 3 teaspoons lemon juice or vinegar in a liquid measuring cap. Add milk or half & half to reach the 1/2 cup line. Let set at room temperature about 10 minutes; it should start to curdle. Use in recipe.
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