- 4 1/4 C. Snake River Orchard’s 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 vanilla extract
- 3 firmly packed C. Snake River Orchard Honeycrisp apples, peeled and shredded
- Preheat oven to 350°. 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.)
- 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).
- 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.
- 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).
- 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’t worry if streaks of flour remain – you don’t want to over-stir it or it won’t be as tender). Stir in the apples and any juice they may have created until combined throughout the batter.
- 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.
- Transfer the baked cake to a wire rack that’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.
- Remove the pan and brush the top and sides of the cake with the remaining cider reduction. Let the cake cool for 30 minutes.
- 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.
Cook Notes: stir batter gently!! Or it will be tough
Make sure cake is fairly cooled before glazing or cake will get soggy; glaze twice