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Moist Apple Cider Donut Bundt Cake Recipe with Easy Brown Sugar Glaze

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A tender, moist bundt cake infused with apple cider and warm spices, finished with a rich brown sugar glaze that adds caramel-like sweetness and a hint of smoky flavor.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (240ml) apple cider, preferably fresh or good quality bottled
  • ½ cup (120ml) buttermilk
  • For the Brown Sugar Glaze:
  • ¾ cup (165g) packed brown sugar
  • ¼ cup (60g) unsalted butter
  • ⅓ cup (80ml) heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan generously with butter or non-stick spray and dust lightly with flour to avoid sticking. Set aside.
  2. Whisk together the dry ingredients: In a large bowl, combine 2 ½ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, 2 tsp ground cinnamon, ¼ tsp nutmeg, and ½ tsp salt. Whisk until evenly mixed.
  3. In a separate bowl, beat the sugars and oil: Combine 1 cup granulated sugar, ½ cup packed brown sugar, and ½ cup vegetable oil. Whisk vigorously until slightly creamy.
  4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract.
  5. Mix in liquids: Add 1 cup apple cider and ½ cup buttermilk alternately with the dry ingredients in three parts, starting and finishing with the dry. Stir just until combined each time to avoid overmixing.
  6. Pour batter into the prepared bundt pan. Smooth the top evenly and tap the pan gently on the counter to release air bubbles.
  7. Bake for 45-50 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 15 minutes, then invert onto a cooling rack and let cool completely (about 1 hour) before glazing.
  9. Make the brown sugar glaze: In a small saucepan, combine ¾ cup packed brown sugar, ¼ cup unsalted butter, and ⅓ cup heavy cream. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Boil gently for 2 minutes, then remove from heat and stir in 1 tsp vanilla extract and a pinch of salt.
  10. Glaze the cooled cake by pouring the warm glaze evenly over the bundt cake, letting it drip into the ridges. Allow glaze to set as it cools.

Notes

Measure flour carefully by spooning into the cup and leveling off to avoid dryness. Do not overmix batter to keep crumb tender. Use fresh baking powder and baking soda for best rise. Let cake cool completely before glazing to prevent glaze from sliding off. Use lightly sweetened, not too tart apple cider for best flavor. If glaze thickens before use, gently warm it again while stirring.

Nutrition

Keywords: apple cider cake, bundt cake, brown sugar glaze, fall dessert, moist cake, easy cake recipe, spiced cake

Find it online: https://morselora.com/moist-apple-cider-donut-bundt-cake-recipe-with-easy-brown-sugar-glaze/