This recipe includes no actual pieces of apple, instead getting sweetness and fresh flavor from sparkling (meaning nonalcoholic) apple cider. The outside of the cake will form a crunchy crust, while the inside is tender and moist. Modified from Centennial Kitchen Fall Baking Magazine 2021.
Course: Breakfast, Dessert, Snack
Keyword: apple, bundt cake, cake, cider, tube
Author: Beth Cato
Equipment
large tube pan
nonstick spray
Ingredients
Cake
2cupsunsalted butter (4 sticks) softened
2cupswhite sugar
6large eggs room temperature
3 1/4cupsall-purpose flour
1/4teaspoonsalt
1/2cupsparkling apple cider
Glaze
1cupconfectioners' sugar
1teaspoonclear vanilla extract
1Tablespoonsparkling apple cider
Instructions
Preheat oven to 350 degrees. Coat a tune pan with nonstick spray.
In a big bowl, cream together the butter and sugar until they are fluffy. Add the eggs in sequence, beating well after each addition.
In another bowl, stir together the flour and salt. Gradually add it to the large bowl along with the apple cider, going back and forth in increments. Scrape the bottom of the bowl to ensure everything is mixed. Pour batter into prepared pan and smooth out the top.
Bake for 1 hour and 5 minutes to 1 hour and 20 minutes, until a toothpick plunged into the center of the cake comes out clean. Cool in pan for 20 minutes, then invert onto a cooling rack to completely cool.
Once the cake is cool, in a small bowl, combine the three glaze ingredients to make a thick but moveable glaze. Dribble over cake so that it oozes over sides.
Let set at least 30 minutes before cutting. Store under a cake dome or cut into individual slices to encase in plastic wrap.