Your perfect fall bake is here: made with sweet apple cider infused with warm autumn spices and studded with fresh apple chunks, this sour cream-enriched apple cider bundt cake is simply packed with apple flavor. Cozy and comforting, it’s like the cake equivalent of sweater weather.
Fall is cider season, and this year has been more fruitful than most! I wanted to pack in as much apple flavor as I could into one cozy cake, with sweet apple cider (reduced for extra flavor), fresh chunks of apple (tossed with cinnamon and sugar), plus a cider-infused glaze that’s (literally) the icing on the cake.
It’s an apple cider autumn, apparently. Pumpkin, who’s she? I’m still in full on apple mode.
This cake you see here? Version 7. Up until this point I’d been making it in an 8×8 square pan, as a somewhat adapted version of my sour cream coffee cake, but skewed more to the dessert cake than breakfast cake. I knew I wanted a noticeable apple cider flavor, with fresh apple chunks mixed in as well.
The problem was it kept sinking on me in the middle. It tasted delicious, but I just couldn’t figure out how to get the center to stay risen.
Like my grandpa always said, if you can’t solve the problem, change the problem. And you know what has no center? A bundt cake. I simply scaled up the proportions from my last 8×8 bake by 150%, and voila! Perfect bundt cake, with no center and thus no sinkage. Brilliant!
