Desserts

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Makes 16 servings

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Makes 16 servings

This cake showcases the sweet bounty of autumn.

Nutritional information per serving (based on 16 servings): Calories 330 (38% from fat)
carb. 47g
pro. 5g
fat 14g
sat. fat 8g
chol. 76mg
sod. 184mg
calc. 241mg
fiber 2g

Ingredients

  • Nonstick cooking spray
  • 3cups unbleached, all-purpose flour
  • 1tablespoon baking powder
  • 2teaspoons ground cinnamon
  • 1teaspoon kosher salt
  • 16tablespoons (2 sticks) unsalted butter, melted and cooled
  • 1cup granulated sugar
  • 3large eggs, lightly beaten
  • 1cup whole milk
  • 1teaspoon pure vanilla extract
  • 2cups chopped apples, peeled and cored (about 2 apples/12 ounces)
  • Glaze:
  • 1cup apple cider
  • 2tablespoons unsalted butter
  • 1to 1½ cups confectioners’ sugar, sifted

Preparation

  1. Coat a 9.5-inch Bundt pan with nonstick cooking spray. Preheat oven to 350°F with a rack in the middle position.
  2. Stir together the flour, baking powder, cinnamon and salt in a small mixing bowl. Reserve.
  3. Put the melted butter and sugar into the mixing bowl of a Cuisinart® stand mixer. Attach the flat mixing paddle and mix on Speed 2 to combine, then gradually increase to Speed 5 to cream, about 2 to 3 minutes. Scrape down the bowl.
  4. Decrease to Speed 3. Add the eggs, one at a time, then the milk, vanilla, and chopped apples, and mix until well incorporated. Scrape down the bowl.
  5. Decrease to Speed 2. Add the dry ingredients and mix until just combined. Scrape down the bowl as needed. Be careful not to overmix.
  6. Pour the batter into the prepared Bundt pan. Bake until cake is set in the middle and a cake tester comes out clean, about 50 to 55 minutes. Let rest for 10 minutes before inverting onto a wire rack to cool completely. Clean the mixing bowl and return to base.
  7. When the cake is cool, prepare the glaze. Put the apple cider into a saucepan over medium heat. Bring to a boil and then reduce the temperature to maintain a simmer. Reduce cider to ¼ cup (this should take about 15 to 20 minutes). Once reduced, remove from heat and add butter to melt. Put the reduced cider/butter mixture into the mixing bowl. Sift 1 cup confectioners’ sugar into the bowl. Attach the chef’s whisk and mix on Speed 3 until completely smooth. Scrape down bowl. Add more confectioners’ sugar as needed. Glaze should be thick but pourable.
  8. Transfer cooled Bundt to a cake stand or platter and pour glaze over the top. Let set for a few minutes before serving.