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Moist Brown Butter Apple Cider Bundt Cake

moist brown butter apple cider bundt cake - featured image
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A rich, moist fall dessert featuring nutty brown butter and concentrated apple cider, baked in a Bundt pan with fresh diced apples for a tender crumb and deep seasonal flavor.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, cut into cubes
  • 1 cup (240ml) apple cider
  • 1 teaspoon apple cider vinegar
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg, freshly grated
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 medium apples (about 300g), peeled, cored, and diced into 1/2-inch cubes

Instructions

  1. Preheat oven to 325°F (165°C). Generously grease a 10-12 cup Bundt pan with baking spray containing flour or butter and flour, ensuring all nooks are covered.
  2. Pour 1 cup apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer until reduced to about 1/4 cup (syrupy consistency). Remove from heat and let cool completely.
  3. Melt 1 cup cubed butter in a small saucepan over medium heat. Stir constantly until foam subsides, milk solids turn brown, and a nutty aroma develops (5-7 minutes). Immediately pour into a heatproof bowl to stop cooking and let cool for 10 minutes until warm but not hot.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  5. In a large bowl, use an electric mixer to beat the warm brown butter and granulated sugar together for 3-4 minutes until pale and fluffy.
  6. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Mix in vanilla extract.
  7. With mixer on low speed, add dry ingredients in three parts, alternating with the reduced apple cider in two parts. Start and end with dry ingredients. Mix just until combined.
  8. Gently fold diced apples into the batter using a spatula until evenly distributed.
  9. Pour batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown and spring back when touched.
  10. Let the cake cool in the pan for 15 minutes. Invert onto a cooling rack to cool completely before serving.

Notes

Ensure apples are room temperature to prevent butter from seizing. Do not overmix the batter to avoid a tough cake. For best results, use a mix of tart (Granny Smith) and sweet (Honeycrisp) apples. The cake can be stored at room temperature for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: apple cider cake, brown butter bundt cake, fall dessert, moist bundt cake, autumn baking, easy fall recipe, apple cake

Find it online: https://sizzlesprout.com/moist-brown-butter-apple-cider-bundt-cake-easy-fall-recipe/