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Applesauce Bundt Cake with Apple Cider Glaze

Applesauce Bundt Cake with Apple Cider Glaze

This Glazed Apple Cider Donut Cake starts with a homemade applesauce made into a Bundt cake all topped with apple cider glaze 
Prep Time20 mins
Cook Time1 hr 10 mins
Cooling1 hr
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Apple Cake, Apple cider, Applesauce Bundt Cake with Apple Cider Glaze, Bundt Cake, Cakes, Cider Glaze, Dessert, double apple cake, Fall
Servings: 16

Equipment

  • Measuring Cups/Spoons 
  • 3-Quart Saucier
  • High-Heat Scraper
  • 5-Quart Stand Mixer
  • Glass Nesting Bowls
  • 9" Wire Whisk
  • Candy Thermometer
  • 8" Chef's Knife
  • 18 x 24-Inch Plastic Cutting Board
  • Bundt Pan
  • Glass Liquid Measuring Cups

Ingredients

THE CAKE, WHISK

  • 3 cups All-purpose flour
  • 2 tsp. Baking soda
  • 1 tsp. Table salt
  • ½ tsp. Freshly grated nutmeg

CREAM

  • 2 Sticks unsalted butter (16 Tbsp.), softened 
  • ¼ cup Honey 
  • 2 Eggs
  • 2 cups Granulated sugar

ALTERNATELY BLEND

  • 2 cups Unsweetened applesauce

THE GLAZE, BOIL

  • 1 ½ cups Apple cider
  • 1 cup Heavy cream
  • 2 cups Powdered sugar, sifted and divided
  • ¼ cup Fresh lemon juice, strained
  • 2 tbsp. Honey
  • ½ tsp. Table salt
  • ¼ cup Brandy

Instructions

  • Preheat oven to 350°. Coat the inside of a 10- to 15-cup Bundt pan with softened butter and flour.

The Cake

  • Whisk together flour, baking soda, salt, and nutmeg.
  • Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 5 minutes. Add honey; beat to combine. Add eggs, one at a time, blending well after each addition.
  • Alternately blend flour mixture and applesauce into butter mixture, in three batches, starting and ending with flour mixture.
  • Pour batter into prepared pan and smooth top.
  • Bake cake until a toothpick inserted into center comes out clean, about 55 minutes. Let cake cool in pan 30 minutes before turning out to cool completely.

The Glaze

  • Boil cider in a saucepan over high heat until syrupy, 14–15 minutes.
  • Meanwhile, whisk together cream, 1 cup powdered sugar, lemon juice, honey, and salt; add to reduced cider and boil, whisking to combine, until mixture registers 230° on a candy thermometer. Whisk together brandy and remaining 1 cup powdered sugar.
  • Off heat, whisk brandy mixture into cider mixture and immediately transfer glaze to a heatproof measuring cup with a pour spout. Cool glaze until thick, then drizzle over cake.

What do you think?

Written by Lisa Yarde

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