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Delicious Apple Cider Bundt Cake with a sweet brandy glaze on a decorative plate

Apple Cider Bundt Cake with Sweet Brandy Glaze

Embrace the cozy flavors of fall with this moist and delicious Apple Cider Bundt Cake, perfectly paired with a sweet brandy glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Fruits
  • 4 medium apples (peeled, cored, chopped)
Baking Essentials
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon allspice
Sugar and Dairy
  • 2 cups granulated sugar
  • 1 cup salted butter (melted and cooled)
  • 2 large eggs
Liquid Ingredients
  • 1 cup apple cider
  • 2 tablespoons Cognac or other brandy
Mix-ins
  • 1/2 cup hazelnuts (chopped)
  • 1/2 cup raisins
For the Glaze
  • 1 1/2 cups confectioners sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a Bundt pan well to prevent sticking.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and allspice until well combined.
  3. In another bowl, beat the sugar and melted butter together until creamy. Then, add the eggs one at a time, mixing well after each addition.
  4. Stir in the chopped apples, cider, and brandy into the butter-sugar mixture followed by the dry ingredients, mixing until just combined.
  5. Fold in the chopped hazelnuts and raisins, then pour the batter into the prepared Bundt pan.
Baking
  1. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Glazing
  1. While the cake cools, prepare the glaze by mixing the confectioners sugar with a little apple cider or brandy until you reach your desired consistency.
  2. Once cool, drizzle the glaze over the cake and serve.

Notes

Ensure all ingredients are at room temperature for better mixing. Don't overmix the batter; mix until just combined to keep the cake light. Store leftovers in an airtight container at room temperature for up to a week, or freeze for longer storage.