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Bourbon Apple Cider Cake

Bourbon apple cider cake is a tender Bundt cake made with reduced apple cider, cinnamon, and nutmeg, then finished with a pourable bourbon glaze. The cider and sour cream keep the crumb moist, while the glaze adds a sweet, spirited finish.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling and setting time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 baking spray with flour, for the pan
  • 1 cup apple cider
  • 0.75 cup sour cream at room temperature
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1 cup unsalted butter softened
  • 1.75 cups granulated sugar
  • 4 eggs large, at room temperature
  • 2 tsp vanilla extract
For the bourbon glaze
  • 1 cup confectioners' sugar
  • 2 tbsp bourbon
  • 1 tbsp whole milk up to 2 tablespoons

Equipment

  • 1 12-cup Bundt pan
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Thoroughly coat a 12-cup Bundt pan with baking spray.
  3. Simmer the apple cider in a small saucepan over medium heat for 8 to 12 minutes, until reduced to 1/2 cup, then cool completely.
  4. Whisk the sour cream into the cooled cider until smooth.
  5. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a medium bowl.
  6. Beat the butter and granulated sugar in a large bowl on medium speed for 3 to 4 minutes, until light and fluffy.
  7. Beat in the eggs one at a time, mixing well after each.
  8. Beat in the vanilla.
  9. With the mixer on low, add the flour mixture in 3 additions, alternating with the cider mixture in 2 additions; begin and end with the flour mixture, and mix just until combined.
  10. Spread the batter evenly in the prepared pan.
  11. Bake for 50 to 60 minutes, until a tester inserted near the center comes out clean or with a few moist crumbs.
  12. Cool the cake in the pan for 15 minutes.
  13. Invert the cake onto a wire rack.
  14. Cool completely.
Make the bourbon glaze
  1. Whisk the confectioners' sugar and bourbon with 1 tablespoon milk.
  2. Add up to 1 more tablespoon milk gradually until the glaze is thick but pourable.
  3. Drizzle the glaze over the cooled cake.
  4. Let it set for 15 minutes before serving.

Notes

For a clean release, coat every crevice of the Bundt pan thoroughly with baking spray. Store covered in the refrigerator for up to 5 days; freeze yes, preferably before glazing. For a gluten-free variation, use a 1:1 gluten-free baking flour blend.