Description
One 10-cup Bundt cake with apple-cider reduction and a cinnamon-sugar finish.
Ingredients
Scale
- 2 cups Unfiltered nonalcoholic apple cider
- 3/4 cup Unsalted butter, softened, for batter
- 3/4 cup Granulated sugar, for batter
- 1/2 cup Light brown sugar, packed
- 3 eggs Large eggs
- 1/2 cup Plain full-fat yogurt
- 2 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1 1/2 teaspoons Ground cinnamon, for batter
- 1/2 teaspoon Fine salt
- 2 tablespoons Unsalted butter, melted, for finish
- 1/4 cup Granulated sugar, for finish
- 1 teaspoon Ground cinnamon, for finish
Instructions
- Simmer 2 cups unfiltered nonalcoholic apple cider in a small saucepan until it measures 3/4 cup, approximately 20 minutes. Pour into a heatproof measure and cool. Heat oven to 350°F; grease and flour every ridge of a 10-cup Bundt pan.
- Beat 3/4 cup softened butter with 3/4 cup granulated sugar and 1/2 cup packed brown sugar until lighter. Beat in three eggs one at a time, then 1/2 cup plain yogurt. Whisk 2 1/2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp cinnamon and 1/2 tsp salt separately.
- Add the dry mixture to the butter base in two additions, alternating with the cooled 3/4 cup reduced cider. Mix only until combined. Spread evenly in the prepared pan and bake approximately 50–60 minutes until a skewer into the cake crumb comes out without wet batter.
- Cool in pan about 15 minutes; invert onto a rack and cool further until warm rather than hot. Brush with 2 tbsp melted butter and distribute a mixture of 1/4 cup granulated sugar and 1 tsp cinnamon over the outside. Cut twelve slices only after the coating settles. Document pan release and actual baked time.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 60 minutes, included in the total.
Untested estimate: reduce cider about 20 minutes, bake 50–60 minutes, cool and coat about 60 minutes; preheat excluded.
- Prep Time: 30 minutes
- Chilling, resting or cooling: 60 minutes
- Cook Time: 80 minutes
- Category: Cakes
Nutrition
- Serving Size: One of twelve slices