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Perfect Apple Cider Glazed Bundt Cake Recipe with Cardamom Crumb Topping

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A comforting and delicious bundt cake featuring a tart apple cider glaze and fragrant cardamom crumb topping, perfect for fall and holiday occasions.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (240 ml) buttermilk (or dairy-free milk with 1 tbsp lemon juice as substitute)
  • 1 cup (240 ml) fresh apple cider
  • ½ cup (100 g) light brown sugar, packed (for crumb topping)
  • ½ cup (65 g) all-purpose flour (for crumb topping)
  • 1 tsp ground cardamom (for crumb topping)
  • ¼ cup (56 g) unsalted butter, cold and cubed (for crumb topping)
  • Pinch of salt (for crumb topping)
  • 1 cup (120 g) powdered sugar, sifted (for glaze)
  • 3–4 tbsp fresh apple cider (for glaze)
  • ½ tsp pure vanilla extract (for glaze)

Instructions

  1. Prepare the crumb topping: In a medium bowl, mix brown sugar, flour, cardamom, and a pinch of salt. Add cold cubed butter and blend with fingers or pastry cutter until coarse crumbs form. Chill in fridge for about 10 minutes.
  2. Preheat oven to 350°F (175°C). Grease bundt pan thoroughly with butter and dust with flour, tapping out excess.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In another bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  6. Add dry ingredients in three parts, alternating with buttermilk and apple cider in two parts, starting and ending with dry ingredients. Mix gently after each addition without overbeating.
  7. Pour batter into prepared bundt pan and smooth top. Sprinkle chilled cardamom crumb topping evenly over batter, pressing lightly to stick.
  8. Bake for 50-60 minutes or until toothpick inserted comes out clean with a few moist crumbs. If topping browns too quickly, loosely cover with foil halfway through baking.
  9. Cool cake in pan on rack for 15 minutes, then invert onto cooling rack to cool completely.
  10. Make glaze by whisking powdered sugar, vanilla extract, and apple cider until smooth. Adjust cider to reach pourable but thick consistency.
  11. Drizzle glaze generously over cooled cake, letting it drip down sides.

Notes

Chill crumb topping before baking to prevent sinking. Grease bundt pan thoroughly to avoid sticking. Avoid overmixing batter after adding dry ingredients to keep cake tender. Cover cake with foil if crumb topping browns too fast. Use fresh apple cider for best flavor in glaze. Glaze sticks best to fully cooled cake.

Nutrition

Keywords: apple cider cake, bundt cake, cardamom crumb topping, fall dessert, holiday cake, glazed cake, easy cake recipe

Find it online: https://milaspoon.com/perfect-apple-cider-glazed-bundt-cake-recipe-with-cardamom-crumb-topping-easy-and-delicious/