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Apple cake
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5 from 52 votes

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 Time20 minutes
Cook Time1 hour
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 372kcal
Author: Cynthia

Ingredients

Glaze

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

Serving: 1Slice | Calories: 372kcal | Carbohydrates: 61g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 275mg | Potassium: 218mg | Fiber: 2g | Sugar: 36g | Vitamin A: 424IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg