How to Make Delicious Cider-Glazed Apple Bundt Cake delicious and handy!

Cooking is a type of art and also there are many different types of cooking that you might find out. You can come to be a gourmet chef or you can just try to understand the art of cooking great meals within your home. Many work in the office use chefs, prep-cooks as well as managers that additionally manage chefs. We hope this Cider-Glazed Apple Bundt Cake recipe can help make you a better chef.

How to Make Apple Cider Bundt Cake with Cider Glaze. First, preheat the oven and prep your bundt pan with a coat of non-stick spray. While the cake cools, prepare the apple cider glaze.

Use apple cider.
You need to prepare all purpose flour.
Use salt.
You need baking powder.
You need to prepare baking soda.
You need to prepare cinnamon.
You need to prepare allspice.
You need confectioners sugar.
Prepare unsalted butter, melted.
Provide dark brown sugar.
You need to prepare large eggs.
You need to prepare vanilla extract.
You need granny smith apples peeled, cored,shredded.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, but it is a good rule of thumb to add at least a pinch or 2 when you begin cooking and once more at the very end. Your palate will be the final guide here, so taste often.

Bring cider to boil in 12-inch skillet over high heat; cook until reduced to 1 cup, 20 to 25 minutes. While cider is reducing, adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 12-cup nonstick Bundt pan. Whisk flour, salt, baking powder, baking soda, cinnamon, and allspice in large bowl until combined. Place confectioners’ sugar in small bowl..
Add 2 tablespoons cider reduction to confectioners’ sugar and whisk to form smooth icing. Cover with plastic wrap and set aside. Set aside 6 tablespoons cider reduction..
Pour remaining 1/2 cup cider reduction into large bowl; add melted butter, brown sugar, eggs, and vanilla and whisk until smooth. Pour cider mixture over flour mixture and stir with rubber spatula until almost fully combined (some streaks of flour will remain). Stir in apples and any accumulated juice until evenly distributed. Transfer mixture to prepared pan and smooth top. Bake until skewer inserted in center of cake comes out clean, 55 minutes to 1 hour 5 minutes..
Transfer pan to wire rack set in rimmed baking sheet. Brush exposed surface of cake lightly with 1 tablespoon reserved cider reduction. Let cake cool for 10 minutes. Invert cake onto wire rack and remove pan. Brush top and sides of cake with remaining 5 tablespoons reserved cider reduction. Let cake cool for 20 minutes. Then drizzle icing evenly over cake. Let cake cool completely, at least 2 hours, before serving. (Cooled cake can be wrapped loosely in plastic wrap. Store @ room temp..
NOTE: For the sake of efficiency, begin boiling the cider before assembling the rest of the ingredients. Reducing the cider to exactly 1 cup is important; if you accidentally overreduce it, make up the difference with water. To ensure that the icing has the proper consistency, we recommend weighing the confectioners’ sugar. We like the tartness of Granny Smith apples in this recipe, but any variety of apple will work. You can shred the apples with the shredding disk of a food processor or grater.

It's definitely a fall family favorite in our house. This glazed apple bundt cake is the quintessential recipe to make during the cool fall months. You will love the rich brown sugar glaze! This deliciously moist and spiced apple bundt cake is smothered in a buttery brown sugar glaze. Use your favorite apple variety such as Granny Smith or Honeycrisp.

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