Apple Cake With Cider Glaze
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5.0
156 reviews
Excellent
Apple Cake With Cider Glaze
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This apple cake recipe is from Cook's Illustrated. It's deliciously moist with 1 1/2 pounds of apples and a cider glaze.
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Ingredients
- 4 cups apple cider (32 ounces)
- 3 3/4 cups all-purpose unbleached flour (18 3/4 ounces)
- 1 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1 1/2 cups dark brown sugar (10 1/2 ounces)
- 8 ounces unsalted butter (melted)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 pounds Granny Smith apples peeled, cored, and shredded, (about 5)
Glaze
- 3/4 cup powdered sugar 3 ounces
- 1/2 teaspoon cinnamon
- 2 Tablespoons cider reduction (see notes)
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Instructions
Cider Reduction
- In a large skillet, bring 4 cups of cider to a boil. Reduce cider until you have 1 cup. 20-25 minutes. If it's less than one cup, add water to make 1 cup of liquid. This mixture will be divided. 1/2 cup goes into the batter. (See notes).
Apple Cake
- Heat oven to 350 degrees F. Grease and flour a 12 cup bundt or tube pan.
- Mix flour, salt, baking powder, baking soda, cinnamon and allspice in a large bowl.
- In a separate bowl mix 1/2 cup cider reduction, brown sugar, eggs, melted butter, and vanilla until blended.
- Peel, core and seed apples, then shred using a food processor or box grater.
- Add cider mixture to dry ingredients, mixing just until blended. Stir in shredded apples.
- Pour into prepared pan, smoothing top.
- Bake at 350 degrees for 55 minutes to 1 hour and 5 minutes, or until a skewer inserted in the middle comes out clean.
- Transfer bundt pan to a sheet pan with a wire rack. This will help catch spills. Cool 10 minutes, then brush with 1 Tablespoon cider reduction. Invert cake then brush the top and sides of the cake with the remaining cider reduction.
- Cool glazed cake an additional 20 minutes, then stir prepared cider glaze and drizzle over cake. Let cool completely before serving.
Cider Glaze
- To make cider glaze, mix powdered sugar, and 2 Tablespoons cider together.
Notes
- The only part of this recipe that takes a bit of time is the cider reduction. Reduce 4 cups of cider until you have about 1 cup. This will take about 20-25 minutes if you use a large skillet which has more surface area than a sauce pan.
- Once you have 1 cup of cider, you'll divide it three ways, 1/2 cup will go into the batter, 2 Tablespoons will be for the glaze, and the remaining 1/3 of a cup or so will be brushed on the warm cake.
- Reserved the 1/2 cup for the batter and make the glaze first.
- This cake will keep about 3 days wrapped loosely in plastic at room temperature.
Nutrition Information
Show Details
Serving
1Slice
Calories
372kcal
(19%)
Carbohydrates
61g
(20%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
61mg
(20%)
Sodium
275mg
(11%)
Potassium
218mg
(6%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
424IU
(8%)
Vitamin C
3mg
(3%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1Slice | |
| Calories | 372kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 275mg | 11% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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