Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ¼ cup apple cider
- 2 cups diced fresh apples (about 2 medium apples)
- For the glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk and apple cider.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced apples.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- For the glaze: In a small bowl, whisk together the powdered sugar, milk, and cinnamon until smooth. Add more milk or powdered sugar as needed to reach desired consistency.
- Drizzle the glaze over the cooled bundt cake.
Notes
- Ensure your butter and eggs are at room temperature for the best texture.
- Don’t overmix the batter once the dry ingredients are added.
- You can use any firm apple variety, such as Honeycrisp, Fuji, or Gala.
- Let the cake cool completely before glazing for a cleaner finish.
- Store leftover cake in an airtight container at room temperature for up to 3 days.