Apple Bundt Cake
Taking the time to make the apple cider reduction is well worth it! It truly adds flavor and moisture to this Apple Bundt Cake.
Equipment
- 10 cup Bundt pan
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 cup neutral oil avocado, vegetable, canola, etc.
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup apple butter, room temperature
- 1/2 cup reduced apple cider, see Notes
- 2 cups apples, peeled, cored, and grated
Frosting:
- 2 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 3/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 2 - 3 tablespoons heavy cream (or milk or half and half
Instructions
- Preheat the oven to 350 degrees.
- Grease and flour a 10-cup Bundt pan. Set aside.
- In a medium bowl, sift the flour, baking soda, nutmeg, cinnamon and salt with a whisk. Set aside.
- Add oil, vanilla, and sugar to a bowl of a stand mixer with the paddle attachment. Combine on medium speed for 2 minutes, or until all the ingredients are combined. (Alternatively, this can be made with a hand mixer.)
- Add the eggs, one at a time, mixing well after each addition.
- Turn the mixer to low and add the apple butter and reduced apple cider. Turn the speed up a notch and combine well.
- Turn the mixer back to low and add the dry ingredients and shredded apple. Combine on low until no more flour is seen. Remove the bowl from the mixer. Using a silicone spatula, stir the batter from the bottom of the bowl gently to makes sure all the ingredients are combined well.
- Scrape the batter into the greased Bundt pan and bake for 45 minutes to 1 hour. Begin checking with a toothpick test as early as 45 minutes. Bake until a toothpick inserted into the cake comes out with a few moist crumbs.
- Remove the cake from the oven and allow it to cool for 20 minutes at room temperature.
- While the cake is cooling, combine all the frosting ingredients in a medium bowl with a wire whisk until the frosting is smooth. Set aside until ready to use. (If not using the day of, cover and refrigerate. Bring to room temperature before using.)
- Invert the cake onto a flat platter or cake stand and let it cool if you are frosting right away. You can serve the cake still warm with a dusting of powdered sugar.
- Once cool, frost with the cream cheese frosting.
- Keep leftovers in an air-tight container in the refrigerator for up to 3 days for best quality.
Notes
Apple cider reduction: Bring 3 cups of non-alcoholic apple cider to a boil in a medium saucepan over high heat. Allow the apple cider to reduce to 1/2 cup. It becomes this delicious, appley, sweet and a little tart syrup. This is the apple cider you usually find in jugs around fall time. Sometimes you can find a specific apple cider, such as Honeycrisp Cider. Lift up the jug and look at the bottom. You want to see some "sediment" in the bottom. It should not look clear like apple juice.
** If you choose to not add the reduced cider, you will need to add more sugar with the oil and vanilla, since this reduction is part of what sweetens this cake.
You can use any kind of apple for shredding. But I would use a good-tasting apple. If it’s bland to eat by hand, it won’t offer much to your cake. Blah, who wants that?
If you do not want to use the cream cheese frosting, a dusting of powdered sugar would do nicely, dusted just before serving.
The nutrition chart is only AN ESTIMATE. Brands will differ in nutrition. Amounts will differ. I can guarantee my sugar content is not 100% accurate because I would need to contact a scientist to help me figure out the sugar content for the reduced apple cider. Sugars are concentrated with this method and there is no real estimate out there, at least that I found.
Nutrition Facts
Apple Bundt Cake
Amount per Serving
Calories
470
% Daily Value*
Fat
24.3
g
37
%
Cholesterol
59.2
mg
20
%
Sodium
290.2
mg
13
%
Carbohydrates
58.4
g
19
%
Protein
5.3
g
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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