Ingredients
Scale
- 4 cups (500 g) all-purpose flour
- 3 cups (600 g) granulated sugar
- 4 teaspoons baking powder
- 4 teaspoons apple pie spice
- 1 teaspoon kosher salt
- 2 ½ cups apple cider, or apple juice
- 2 large eggs, room temperature
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 2 tablespoons vanilla extract
- ¼ cup apple cider
- ½ cup (100 g) granulated sugar
- 2 teaspoons apple pie spice
Instructions
- Preheat your oven to 350°F. Generously grease a 10 to 12 cup Bundt pan with baking spray or a mix of butter and flour.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, apple pie spice, and salt until combined.
- In another bowl, whisk together the apple cider, eggs, melted butter, and vanilla until well mixed.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter will be slightly thin; avoid overmixing.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 50 to 65 minutes, checking at 50 minutes, until a toothpick inserted into the thickest part comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 to 15 minutes, then carefully invert it onto a wire rack.
- While still warm, drizzle or brush ¼ cup apple cider evenly over the cake.
- Mix the remaining sugar and apple pie spice in a small bowl and sprinkle over the warm cake, gently pressing it into the surface.
- Allow the cake to cool completely before slicing.
Notes
For a richer flavor, use freshly pressed apple cider.
Let the cake cool fully before slicing to maintain its moisture.
Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 36 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.