Easiest Way to Make Speedy Cider-Glazed Apple Bundt Cake

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cider-glazed apple bundt cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cider-Glazed Apple Bundt Cake is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Cider-Glazed Apple Bundt Cake is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have cider-glazed apple bundt cake using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Cider-Glazed Apple Bundt Cake:

1. Prepare 4 cups apple cider
2. Take 3 3/4 cups all purpose flour
3. Prepare 1 1/2 tsp salt
4. Prepare 1 1/2 tsp baking powder
5. Get 1/2 tsp baking soda
6. Prepare 3/4 tsp cinnamon
7. Prepare 1/4 tsp allspice
8. Take 3/4 cup (3 oz) confectioners sugar
9. Get 16 tbsp unsalted butter, melted
10. Prepare 1 1/2 cup dark brown sugar
11. Take 3 large eggs
12. Prepare 2 tsp vanilla extract
13. Make ready 1.5 pounds granny smith apples peeled, cored,shredded

Steps to make Cider-Glazed Apple Bundt Cake:

1. Bring cider to boil in 12-inch skillet over high heat; cook until reduced to 1 cup, 20 to 25 minutes. While cider is reducing, adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 12-cup nonstick Bundt pan. Whisk flour, salt, baking powder, baking soda, cinnamon, and allspice in large bowl until combined. Place confectioners’ sugar in small bowl.
2. Add 2 tablespoons cider reduction to confectioners’ sugar and whisk to form smooth icing. Cover with plastic wrap and set aside. Set aside 6 tablespoons cider reduction.
3. Pour remaining 1/2 cup cider reduction into large bowl; add melted butter, brown sugar, eggs, and vanilla and whisk until smooth. Pour cider mixture over flour mixture and stir with rubber spatula until almost fully combined (some streaks of flour will remain). Stir in apples and any accumulated juice until evenly distributed. Transfer mixture to prepared pan and smooth top. Bake until skewer inserted in center of cake comes out clean, 55 minutes to 1 hour 5 minutes.
4. Transfer pan to wire rack set in rimmed baking sheet. Brush exposed surface of cake lightly with 1 tablespoon reserved cider reduction. Let cake cool for 10 minutes. Invert cake onto wire rack and remove pan. Brush top and sides of cake with remaining 5 tablespoons reserved cider reduction. Let cake cool for 20 minutes. Then drizzle icing evenly over cake. Let cake cool completely, at least 2 hours, before serving. (Cooled cake can be wrapped loosely in plastic wrap. Store @ room temp.
5. NOTE: For the sake of efficiency, begin boiling the cider before assembling the rest of the ingredients. Reducing the cider to exactly 1 cup is important; if you accidentally overreduce it, make up the difference with water. To ensure that the icing has the proper consistency, we recommend weighing the confectioners’ sugar. We like the tartness of Granny Smith apples in this recipe, but any variety of apple will work. You can shred the apples with the shredding disk of a food processor or grater

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