Description
Enjoy a moist and flavorful apple cider bundt cake with a sweet honey glaze. This cake is perfect for fall gatherings or holiday celebrations.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider, reduced to 1/2 cup
- 1 cup sour cream
- Honey Glaze:
- 2 cups powdered sugar
- 1/4 cup honey
- 2–4 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a small saucepan, reduce apple cider to 1/2 cup over medium heat. Let cool slightly.
- Gradually add dry ingredients to wet ingredients, alternating with apple cider reduction and sour cream, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- Honey Glaze: In a medium bowl, whisk together powdered sugar, honey, and milk until smooth. Adjust milk to reach desired consistency.
- Pour glaze over cooled cake.
Notes
- For a richer flavor, use brown butter.
- Add chopped apples or nuts to the batter for extra texture.
- Store leftover cake in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg