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BlogRecipes
Apple Bundt Cake with Cider Glaze
byZoë François
Total 2 hours (includes cooling time)
Active 40 mins
Cook 15 minutes
Makes One 10-inch cake
fromApple ClassicsZoe Bakes
Ingredients
    • Unsalted butter, for the Bundt pan
    • 2 cups (250 grams) all-purpose flour, plus 1 tablespoon for tossing with apple chunks and more for the baking pan
    • 1 1/4 cups (315 grams) mild-flavored oil, such as vegetable oil
    • 1 1/2 cups (300 grams) granulated sugar
    • 2/3 cup (130 grams) lightly packed brown sugar
    • 2 teaspoons pure vanilla extract
    • 2 tablespoons hard apple cider
    • 3 large eggs, at room temperature
    • 2 cups (300 grams) packed cored and grated apples (2 medium apples), plus 2 cups (300 grams) apple chunks, cored and cut into 1/4-inch chunks (2 medium apples)
    • 1 cup (128 grams) whole wheat flour
    • 1 teaspoon baking soda
    • 1 tablespoon ground cinnamon
    • 3/4 teaspoon kosher salt
  • Cider Glaze
    • 1/4 cup (50 grams) granulated sugar
    • 1/4 cup (60 milliliters) heavy whipping cream
    • 2 tablespoons hard apple cider
    • 1 tablespoon unsalted butter
Directions
  1. To make cake: Preheat the oven to 325°F. Generously butter and flour a 10-inch bundt pan, set aside.
  2. Ina large bowl, combine the oil, granulated sugar, brown sugar, vanilla, apple cider, and eggs with a spoon. Stir in the grated apples.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the apple mixture and mix only until it all comes together in a smooth batter.
  4. Toss together the apple chunks and 1 tablespoon flour, then fold the apples into the batter.
  5. Bake until a tester comes out clean, about 1 hour 15 minutes. Allow to cool in the pan for about 15 minutes, then turn the cake out onto a serving plate.
  6. To make the cider glaze: In a medium saucepan over medium-low heat, combine the granulated sugar, heavy cream, apple cider, and butter and stir to mix. Simmer for 2 minutes.
  7. Drizzle half of the glaze over the still-warm cake. Save the last of the glaze to drizzle over the cake when it is fully cooled.
Adapted from "Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More" by Zoë François © Ten Speed Press 2021. Provided courtesy of Zoë François. All rights reserved.

Meet The Creator

Zoë François

Celebrated pastry chef and cookbook author Zoë François makes baking accessible and empowering to all skill levels.

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