Ingredients
Scale
- 2 cups high-quality apple cider (reduced to 1/2 cup)
- 3 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- For the Glaze:
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Step 1: Reduce the Apple Cider – Pour the 2 cups of apple cider into a small saucepan over medium-high heat. Bring the liquid to a boil and let it simmer until it reduces to exactly 1/2 cup. This usually takes about 15 to 20 minutes. The cider will become dark and syrupy. Let it cool completely before using it in the batter.
- Step 2: Preheat and Prep the Pan – Preheat your oven to 350°F (175°C). Generously grease a 10-cup or 12-cup Bundt pan with butter or non-stick baking spray. Make sure to get into every nook and cranny of the pan to ensure the cake releases easily after baking.
- Step 3: Whisk Dry Ingredients – In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisking helps aerate the flour and ensures the spices are evenly distributed throughout the cake.
- Step 4: Cream Butter and Sugars – In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together. Mix on medium-high speed for about 3 minutes until the mixture is light, fluffy, and pale in color.
- Step 5: Incorporate Wet Ingredients – Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract, the cooled apple cider reduction, and the sour cream until the mixture is smooth and well combined.
- Step 6: Combine and Bake – Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients. Mix just until combined; do not overmix, as this can make the cake tough. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.
- Step 7: Apply the Cinnamon Glaze – While the cake is still warm, prepare the glaze. Mix the granulated sugar and cinnamon in a small bowl. Brush the entire surface of the warm cake with the melted butter. Immediately sprinkle or spoon the cinnamon-sugar mixture over the buttered surface, pressing it gently so it adheres. Let the cake finish cooling before slicing.
- Cook Time: 1 hour 15 minutes