This Cinnamon Sugar Bundt Cake is absolutely wonderful. I made it in December, from the Fall 2016 issue of "Bake from Scratch". It is flavorful, dense, but moist and crunchy on the top. All these characteristics remain after freezing parts of it.
Prep Time2 hourshrs
Cook Time1 hourhr
Total Time3 hourshrs
Servings: 8people
Author: Marinka
Ingredients
Cake Batter
6cupsapple cider
1cupbuttersoftened
1cupgranulated sugar
1teaspoonvanilla extract
3largeeggs
3cupsall-purpose flour
1tablespooncinnamon
1teaspoonsalt
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2cupmilk
1teaspoonapple cider vinegar
1largeapplepeeld and chopped
Simple Icing
1/2cupconfectioner's sugar
1tablespoonwater
Cinnamon Sugar Sprinkle
1/4cupgranulated sugar
1tablespooncinnamon
Instructions
Bring apple cider to a boil in a saucepan and continue to cook until the cider is reduced to 1 1/2 cups. This will take about 1.5-2 hours. Stir the apple cider every now and then, so you have a consistent mixture. Remove from heat and allow to cool completely.
Preheat the oven to 325 degrees F. Prepare a 10 cups Bundt pan by spraying with baking spray with flour.
Combine butter, sugar and vanilla extract in a bowl and mix until white and creamy. Add eggs, one by one, until well mixed. Only add next egg when the previous one is well incorporated.
In a second bowl, mix the dry ingredients; flour, cinnamon, salt, baking powder and baking soda.
In a third bowl, mix together milk, apple cider vinegar and reduced apple cider.
Mix content of the 3 bowls by adding flour mixture to butter mixture and alternate with apple cider mixture. Start and end with flour mixture. When well mixed, add apple pieces and mix again.
Spoon batter in Bundt cake form and bake approx. 1 hour in the oven.
Cake is good when a wooden pick comes out almost clean.
Allow cake to cool in form for about 10 minutes. Then invert onto a wire rack and allow to cool completely.
Make simple icing by mixing the two ingredients. Brush icing over cake and then sprinkle with cinnamon-sugar sprinkle.