Apple-Cider Bundt Cake with Honey Glaze
With its perfectly moist texture, soft crumb, and depth of apple flavor, this apple cider bundt cake is perfect for any occasion. I like to use a variety of apples in this cake such as Honey Gold, MacIntosh, Haralson and Prairie Spy. Drizzle with a simple honey-cider glaze and serve.
- 1 1/4 cups (300ml) mild-flavored oil
- 1 1/2 cups (300g) granulated sugar
- 2/3 cup (130g) lightly packed brown sugar
- 2 tsp pure vanilla extract make your own
- 3 tbsp hard apple cider
- 3 eggs at room temperature
- 2 cups (300g) packed grated apples, plus 2 cups (300g) apple chunks about 4 medium apples
- 2 cups (240g) all-purpose flour, plus 1 tbsp. for tossing with apple chunks
- 1 cup (130g) whole wheat flour
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 3/4 tsp kosher salt
- 1/4 cup (50g) granulated sugar
- 3 tbsp honey
- 2 tbsp hard apple cider
- 1/4 cup (60ml) heavy whipping cream
- 1 tbsp unsalted butter
- pinch kosher salt
Preheat oven to 325°F / 165°C. Generously grease and flour a 12-cup / 2.8L Bundt pan. Set aside.
In a large bowl, combine the oil, sugar, brown sugar, vanilla, hard cider, and eggs with a spoon. Stir in the grated apples.
In a separate bowl, whisk together the 2 cups / 240g all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt. Add dry ingredients to the apple mixture and mix only until it all comes together in a smooth batter.
Toss apple chunks and 1 tablespoon flour, then fold the apples into the batter.
Pour the batter into the prepared pan. Gently tap the pan on the counter several times to make sure the batter has fully settled into the nooks of the Bundt.
Bake for about 1 hour 15 minutes or until a tester comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a serving plate.
Combine all ingredients in a saucepan and bring to simmer for 2 minutes.
Drizzle with half of the glaze over the still warm cake. Save the remaining glaze to drizzle over the cake when it is fully cooled and ready to serve.
You could also use bourbon in place of the cider in the glaze, as I do in Zoë Bakes Cakes!