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Cozy Cinnamon Apple Cider Cake with Brown Sugar Glaze

cozy cinnamon apple cider cake with brown sugar glaze - featured image
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A moist, tender bundt cake infused with reduced apple cider and warm spices, topped with a rich brown sugar glaze. This recipe recreates a beloved bakery favorite, perfect for fall gatherings and cozy afternoons.

Ingredients

Scale
  • 2 cups apple cider (unfiltered preferred)
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • ½ cup light brown sugar, packed (for glaze)
  • 3 tablespoons unsalted butter (for glaze)
  • 3 tablespoons milk or heavy cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)
  • ½ cup powdered sugar, sifted (for glaze)

Instructions

  1. Reduce the apple cider: Pour 2 cups apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until reduced to about ½ cup (15-20 minutes). Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray, then dust with flour. Tap out excess.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (3-4 minutes). Scrape down sides.
  5. Add eggs one at a time, beating well after each. Mix in vanilla extract until smooth and glossy.
  6. With mixer on low, add dry ingredients and buttermilk alternately: one-third flour, half buttermilk, another third flour, remaining buttermilk, then last of flour. Mix just until combined.
  7. Fold in cooled reduced cider gently with a rubber spatula. Batter will be thick.
  8. Pour batter into prepared bundt pan and spread evenly. Bake 45-55 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool cake in pan on a wire rack for 15 minutes. Invert onto rack and cool completely (at least 1 hour).
  10. Make glaze: In a small saucepan over medium heat, combine brown sugar, butter, and milk. Stir constantly until butter melts and mixture is smooth. Remove from heat, stir in vanilla and salt. Cool 2 minutes, then whisk in powdered sugar until smooth and thick but pourable.
  11. Place cooled cake on serving plate. Slowly pour glaze over top, letting it drip down sides. Let set 15 minutes before slicing.

Notes

Don’t rush the cider reduction; keep at a steady simmer to avoid burning. Room temperature ingredients are crucial for proper texture. Let cake cool completely before glazing. Cake tastes even better the next day. For gluten-free, use a 1-to-1 gluten-free baking blend. For dairy-free, use vegan butter and almond milk with apple cider vinegar.

Nutrition

Keywords: apple cider cake, cinnamon cake, brown sugar glaze, fall dessert, bundt cake, apple cake, cozy cake

Find it online: https://daintydine.com/cozy-cinnamon-apple-cider-cake-with-brown-sugar-glaze/