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Apple Cake With Cider Glaze

This apple cake recipe is from Cook's Illustrated. It's deliciously moist with 1 1/2 pounds of apples and a cider glaze.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
Servings: 16 servings
Calories: 372 kcal
Course: Dessert
Cuisine: American

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)

Instructions

Cider Reduction
    Cup of Yum
  1. 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
  1. Heat oven to 350 degrees F. Grease and flour a 12 cup bundt or tube pan.
  2. Mix flour, salt, baking powder, baking soda, cinnamon and allspice in a large bowl.
  3. In a separate bowl mix 1/2 cup cider reduction, brown sugar, eggs, melted butter, and vanilla until blended.
  4. Peel, core and seed apples, then shred using a food processor or box grater.
  5. Add cider mixture to dry ingredients, mixing just until blended. Stir in shredded apples.
  6. Pour into prepared pan, smoothing top.
  7. Bake at 350 degrees for 55 minutes to 1 hour and 5 minutes, or until a skewer inserted in the middle comes out clean.
  8. 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.
  9. Cool glazed cake an additional 20 minutes, then stir prepared cider glaze and drizzle over cake. Let cool completely before serving.
Cider Glaze
  1. 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

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

% 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.