{"id":313,"date":"2021-03-01T13:46:46","date_gmt":"2021-03-01T20:46:46","guid":{"rendered":"http:\/\/www.snakeriverorchard.com\/?page_id=313"},"modified":"2021-03-01T13:53:06","modified_gmt":"2021-03-01T20:53:06","slug":"cider-glazed-apple-bundt-cake","status":"publish","type":"page","link":"http:\/\/www.snakeriverorchard.com\/index.php\/cider-glazed-apple-bundt-cake\/","title":{"rendered":"Cider Glazed Apple Bundt Cake"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"437\" height=\"437\" src=\"http:\/\/www.snakeriverorchard.com\/wp-content\/uploads\/2021\/03\/Picture1.png\" alt=\"\" class=\"wp-image-315\" srcset=\"http:\/\/www.snakeriverorchard.com\/wp-content\/uploads\/2021\/03\/Picture1.png 437w, http:\/\/www.snakeriverorchard.com\/wp-content\/uploads\/2021\/03\/Picture1-300x300.png 300w, http:\/\/www.snakeriverorchard.com\/wp-content\/uploads\/2021\/03\/Picture1-150x150.png 150w\" sizes=\"auto, (max-width: 437px) 100vw, 437px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingredients<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 1\/4 C. Snake River Orchard\u2019s Apple Cider<\/li><li>3 3\/4 C. all-purpose flour<\/li><li>1 1\/2 tsp salt<\/li><li>1 1\/2 tsp baking powder<\/li><li>1\/2 tsp baking soda<\/li><li>3\/4 tsp ground cinnamon<\/li><li>1\/4 tsp ground allspice<\/li><li>3\/4 C. powdered sugar<\/li><li>16 tbsp butter, melted<\/li><li>1 1\/2 C. packed dark brown sugar<\/li><li>3 large eggs<\/li><li>2 tsp vanilla extract<\/li><li>3 firmly packed C. Snake River Orchard Honeycrisp apples, peeled and shredded&nbsp;<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Instructions<\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Preheat oven to 350\u00b0. Spray a 12-cup nonstick bundt pan with baking spray with flour (if not using baking spray with flour, spray with regular baking spray and lightly flour the pan.)<\/li><li>In a medium heavy-bottom pan, bring the cider to a boil over high heat. Cook until reduced to about 1 cup (20-25 minutes).<\/li><li>While cider is reducing, in a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon and allspice together. Place the powdered sugar into a separate small bowl.<\/li><li>Add 2 tablespoons of the cider reduction to the powdered sugar bowl and whisk until smooth. Cover with plastic wrap and set aside. Set aside another 6 tablespoons of the cider reduction in a cup (for pouring over the baked cake, yum).<\/li><li>Pour the remaining 1\/2 cup of cider reduction into a medium bowl; add the melted butter, brown sugar, eggs, and vanilla. Whisk until smooth. Pour this cider\/butter mixture over the flour mixture and stir with a large spoon until almost fully combined (don&#8217;t worry if streaks of flour remain &#8211; you don&#8217;t want to over-stir it or it won&#8217;t be as tender). Stir in the apples and any juice they may have created until combined throughout the batter.<\/li><li>Pour the batter into the prepared pan and smooth the top with the back of a spoon. Bake until a skewer (or piece of spaghetti) comes out clean with just a very few crumbs on it, 55 minutes to 1 hour. Rotate the pan half-way through baking.<\/li><li>Transfer the baked cake to a wire rack that&#8217;s sitting on a rimmed baking sheet (to catch any drippings). Brush the exposed surface of the cake lightly with 1 tablespoon of the reserved cider reduction. Let the cake cool for about 10 minutes, then invert it onto the wire rack.&nbsp;<\/li><li>Remove the pan and brush the top and sides of the cake with the remaining cider reduction. Let the cake cool for 30 minutes.&nbsp;<\/li><li>Stir the powdered sugar glaze, then drizzle over the cake. Let the cake cool completely (about 2 hours) before serving. The cake can be stored at room temperature for up to 3 days.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Cook Notes: stir batter gently!! Or it will be tough<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Make sure cake is fairly cooled before glazing or cake will get soggy; glaze twice<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 4 1\/4 C. Snake River Orchard\u2019s Apple Cider 3 3\/4 C. all-purpose flour 1 1\/2 tsp salt 1 1\/2 tsp baking powder 1\/2 tsp baking soda 3\/4 tsp ground cinnamon 1\/4 tsp ground allspice 3\/4 C. powdered sugar 16 tbsp butter, melted 1 1\/2 C. packed dark brown sugar 3 large eggs 2 tsp<a class=\"more-link\" href=\"http:\/\/www.snakeriverorchard.com\/index.php\/cider-glazed-apple-bundt-cake\/\">Continue reading <span class=\"screen-reader-text\">&#8220;Cider Glazed Apple Bundt Cake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"pgc_sgb_lightbox_settings":"","footnotes":""},"class_list":["post-313","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cider Glazed Apple Bundt Cake - Snake River Orchard<\/title>\n<meta name=\"description\" content=\"Try this cider glazed apple bundt cake for your next dessert- its too tasty to keep to ourselves\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.snakeriverorchard.com\/index.php\/cider-glazed-apple-bundt-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cider Glazed Apple Bundt Cake - 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