The recipe for this cider-glazed apple Bundt cake is from the cookbook "All-Time Best Brunch." Photo by: Carl Tremblay/America's Test Kitchen via AP
October 31, 2018 10:47:20 AM
Delivering bright apple flavor and a temptingly moist crumb, this simple yet stunning Bundt cake demands a prominent place in your brunch spread.
We maximized this cake's apple taste by shredding 1 1/2 pounds of tart Granny Smiths and bolstering their flavor with an intense reduction of apple cider mixed into the batter, brushed onto the warm exterior of the baked cake, and stirred into an icing. Using a moderate amount of spices allowed the apple flavor to shine.
Baking this fruity cake in a Bundt pan made all the difference, as the hole through the middle meant the dense batter baked through evenly and completely for a perfectly cooked cake.
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 on the large holes of a paddle or box grater.
Cooled cake can be wrapped loosely in plastic wrap and stored at room temperature for up to 3 days.
CIDER-GLAZED APPLE BUNDT CAKE
Start to finish: 1 hour 45 minutes (plus 2 hours, 30 minutes cooling time)
4 cups apple cider
3 3/4 cups (18 3/4 ounces) all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup (3 ounces) confectioners' sugar
16 tablespoons (2 sticks) unsalted butter, melted
1 1/2 cups packed (10 1/2 ounces) dark brown sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 pounds Granny Smith apples, peeled, cored and shredded (3 cups)
Nutrition information per serving: 491 calories; 150 calories from fat; 17 g fat (10 g saturated; 1 g trans fats); 94 mg cholesterol; 440 mg sodium; 80 g carbohydrate; 3 g fiber; 46 g sugar; 6 g protein.