This is the last cake we'll be baking in 2018 from The Perfect Cake by America's Test Kitchen. And what a great cake cookbook it's been!
Our final selection from the book is our choice from any cake in the book and I chose the Cider Glazed Apple Bundt Cake.
I chose this cake because some of the other bakers in The Cake Slice Bakers had previously made it and it looked so, so good. And you know what? It is so very, very good.
That soft top is lightly soaked with the thick, candy-like glaze and when you invert the cake the top of the cake is now a moist and delicious bottom layer.
Here's a photo of it right out of oven after it was glazed with the apple cider reduction:
Bret thinks the cake tastes like an old-fashioned apple cake (a compliment, not a complaint), but I think the texture is more tender and not as heavy. I liken it more to an apple fritter cake in a way. Simply delicious.
Besides the great texture, the shredding of the apples is genius. You get tart apples in every bite and I like that better than the bigger apple chunks (although chopped apples work well in my Fresh Apple Cake with Maple Glaze).
The apples along with the lightly spicy, tender cake make for a great cake. And that final apple cider glaze tops it off perfectly. I made about twice as much glaze because it completes the look and the deliciousness of the cake.
America's Test Kitchen's Cider-Glazed Apple Bundt Cake is one of those cakes that I'll make over and over, for pot lucks, special occasions, holidays, and just at home to eat for dessert or with coffee at breakfast.
When you make it, make sure and let the cake cool about 45 minutes before putting the final glaze on (they say 30 minutes, but I say more, please) or the glaze will just soak into the cake and not look as pretty.
- 4 ¼ C. Apple Cider
- 3 ¾ C (18 ¾ oz) all-purpose flour
- 1 ½ teaspoon salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¾ C (3 oz) powdered sugar
- 16 tablespoon butter, melted
- 1 ½ C packed (10 ½ ounces) dark brown sugar
- 3 large eggs
- 2 teaspoon vanilla extract
- 1 ½ lb Granny Smith apples, peeled and shredded (about 3 cups)
- Preheat oven to 350°. Spray a 12-cup nonstick bundt pan with baking spray with flour (if not using baking spray with flour, spray with regular baking spray and lightly flour the pan.)
- In a medium heavy-bottom pan, bring the cider to a boil over high heat. Cook until reduced to about 1 cup (20-25 minutes).
- While cider is reducing, in a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon and allspice together. Place the powdered sugar into a separate small bowl.
- Add 2 tablespoons of the cider reduction to the powdered sugar bowl and whisk until smooth. Cover with plastic wrap and set aside. Set aside another 6 tablespoons of the cider reduction in a cup (for pouring over the baked cake, yum).
- Pour the remaining ½ cup of cider reduction into a medium bowl; add the melted butter, brown sugar, eggs, and vanilla. Whisk until smooth. Pour this cider/butter mixture over the flour mixture and stir with a large spoon until almost fully combined (don't worry if streaks of flour remain - you don't want to over-stir it or it won't be as tender). Stir in the apples and any juice they may have created until combined throughout the batter.
- Pour the batter into the prepared pan and smooth the top with the back of a spoon. Bake until a skewer (or piece of spaghetti) comes out clean with just a very few crumbs on it, 55 minutes to 1 hour. Rotate the pan half-way through baking.
- Transfer the baked cake to a wire rack that's sitting on a rimmed baking sheet (to catch any drippings). Brush the exposed surface of the cake lightly with 1 tablespoon of the reserved cider reduction. Let the cake cool for about 10 minutes, then invert it onto the wire rack.
- Remove the pan and brush the top and sides of the cake with the remaining cider reduction. Let the cake cool for 30 minutes.
- Stir the powdered sugar glaze, then drizzle over the cake. Let the cake cool completely (about 2 hours) before stirring. The cake can be stored at room temperature for up to 3 days.
Tips and Stuff:
Stir the batter gently so the cake won't be tough.
I doubled the glaze for a prettier finished cake (and it's good).
Make sure the cake is fairly cooled before glazing or the glaze will soak into the cake.
The original recipe calls for unsalted butter, but I use regular salted butter. Your choice.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 457Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 87mgSodium: 555mgCarbohydrates: 70gFiber: 3gSugar: 36gProtein: 6g