Apple Cinnamon Cake

Cuisinart original

This cake showcases the sweet bounty of autumn.


Makes 16 servings


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

Nutritional information

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


  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.