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Apple Bundt Cake with Cider Glaze
Total 2 hours (includes cooling time)
Active 40 mins
Cook 15 minutes
Makes One 10-inch cake
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.