Bundt cakes are easy to make and always good to have around the house. During the busy holidays with friends and family, you can make up this cake and just set it out under the cake dome and let people enjoy it when they feel the urge.
My recipe is a combination of the recipe from Cook's Illustrated and King Arthur Flour. I keep a bottle of apple cider reduction in the refrigerator most all the time, which you can purchase at King Arthur Flour if you can't find it at your local store. It's not very common here in the U.S. Midwest but is readily available throughout New England. I'll provide you with instructions on how to make your own in case you are so inclined.
Ingredients
3 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup confectioners' sugar
1 cup boiled cider (*apple cider reduction)
16 tablespoons unsalted butter, melted
1 1/2 cups packed dark brown sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 pounds Granny Smith apples
Instructions
Adjust oven rack to middle position and heat to 350F degrees. Prepare your Bundt pan. You can either butter and flour your pan, or use a flour spray, or use a standard food release spray (Pam) with a thin layer of pecan flour (this is my preferred method, as it leaves a nice brown nutty outer layer instead of some white flour dust.).
Whisk flour, salt, baking powder, baking soda, cinnamon, and allspice in a very large bowl until combined.
Place confectioners’ sugar in small bowl and add 2 1/2 tablespoons cider reduction to confectioners’ sugar and whisk to form smooth icing. Cover with plastic wrap and set aside.
Pour 1/2 cup cider reduction into large bowl; add melted butter, brown sugar, eggs, and vanilla and whisk until smooth. Pour cider mixture over flour mixture and stir with rubber spatula until combined.
Peel, core, and shred the apples using a food processor or a box grater. Stir in shredded apples and any accumulated juice to the cake batter until evenly distributed. Transfer mixture to prepared pan and smooth top.
Bake until skewer inserted in center of cake comes out clean, about 55 minutes to 1 hour.
Transfer pan to wire rack set in rimmed baking sheet. Brush exposed surface of cake lightly with 1 tablespoon cider reduction. Let cake cool for 10 minutes. Invert cake onto wire rack and remove pan. Brush top and sides of cake with 5 tablespoons cider reduction. Let cake cool for 30 minutes. Stir icing to loosen adding a little more boiled cider if necessary (remember, it must be very thick or it will run off the cake), then drizzle evenly over cake.
Let cake cool at least 2 hours before serving. (Cooled cake can be placed in a covered cake server and stored at room temperature for up to 3 days, but in my experience it doesn't last that long.)
*Apple Cider Reduction
If you didn't purchase boiled cider and want to make your own for the above recipe, here are the instructions.
Bring 4 cups apple cider to a boil in a 12-inch skillet over high heat. Cook until it reduces to 1 cup, which takes about 25 minutes. Let cool and set aside.
Because it's loaded with shredded apples and also has apple cider reduction in the cake, it has a real apple cider flavor and goes great with a cup of coffee.
My recipe is a combination of the recipe from Cook's Illustrated and King Arthur Flour. I keep a bottle of apple cider reduction in the refrigerator most all the time, which you can purchase at King Arthur Flour if you can't find it at your local store. It's not very common here in the U.S. Midwest but is readily available throughout New England. I'll provide you with instructions on how to make your own in case you are so inclined.
Ingredients
3 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup confectioners' sugar
1 cup boiled cider (*apple cider reduction)
16 tablespoons unsalted butter, melted
1 1/2 cups packed dark brown sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 pounds Granny Smith apples
Instructions
Adjust oven rack to middle position and heat to 350F degrees. Prepare your Bundt pan. You can either butter and flour your pan, or use a flour spray, or use a standard food release spray (Pam) with a thin layer of pecan flour (this is my preferred method, as it leaves a nice brown nutty outer layer instead of some white flour dust.).
Whisk flour, salt, baking powder, baking soda, cinnamon, and allspice in a very large bowl until combined.
Place confectioners’ sugar in small bowl and add 2 1/2 tablespoons cider reduction to confectioners’ sugar and whisk to form smooth icing. Cover with plastic wrap and set aside.
Pour 1/2 cup cider reduction into large bowl; add melted butter, brown sugar, eggs, and vanilla and whisk until smooth. Pour cider mixture over flour mixture and stir with rubber spatula until combined.
Peel, core, and shred the apples using a food processor or a box grater. Stir in shredded apples and any accumulated juice to the cake batter until evenly distributed. Transfer mixture to prepared pan and smooth top.
Bake until skewer inserted in center of cake comes out clean, about 55 minutes to 1 hour.
Transfer pan to wire rack set in rimmed baking sheet. Brush exposed surface of cake lightly with 1 tablespoon cider reduction. Let cake cool for 10 minutes. Invert cake onto wire rack and remove pan. Brush top and sides of cake with 5 tablespoons cider reduction. Let cake cool for 30 minutes. Stir icing to loosen adding a little more boiled cider if necessary (remember, it must be very thick or it will run off the cake), then drizzle evenly over cake.
Let cake cool at least 2 hours before serving. (Cooled cake can be placed in a covered cake server and stored at room temperature for up to 3 days, but in my experience it doesn't last that long.)
*Apple Cider Reduction
If you didn't purchase boiled cider and want to make your own for the above recipe, here are the instructions.
Bring 4 cups apple cider to a boil in a 12-inch skillet over high heat. Cook until it reduces to 1 cup, which takes about 25 minutes. Let cool and set aside.
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