Falling Snow and a Roaring Fire

Snowflakes the size of cotton balls propelled past the window by great gusts of bitterly cold wind.  A roaring wood fire that crackles, smokes and spits flames up the chimney. A couch so deep and soft that once you sit it is impossible to get back up.  A mug of piping hot apple cider, stirred with a cinnamon stick and sipped slowly.   This is a perfect winter afternoon in the Catskills.

 

If a Cozy Winter Afternoon Were Made of Cake

While in reality the perfect winter afternoon might only be a brief respite between plowing the driveway and turning on the generator when the power goes out, it is for a brief moment in time, perfection.  And there is no better way to recreate that feeling wherever you are then with our Apple Cider Bundt cake.

 

Cozy, Moist and Delicious

As you may remember from previous posts, I love making bundt cakes in the winter.  They are easy to make and pretty to serve. The Apple Cider Bundt Cake is no exception. Warm, moist, and bursting with apple flavor, it’s like having the perfect winter afternoon in the Catskills on your plate – no matter where you happen to be.

 

Local Apple Cider is the Best Apple Cider

Looking to buy your apple cider locally?  Farmers markets in Sullivan County generally close down during the winter months but they are open year-round in the city.  Check out Grow NYC to find a Greenmarket or Youthmarket near you.

 

THE RECIPE: APPLE CIDER BUNDT CAKE

Ingredients

4 cups apple cider
3 3/4 cups all-purpose flour
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup confectioners’ sugar
16 Tablespoons unsalted butter, melted
1 1/2 cups packed dark brown sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 pounds Granny Smith apples peeled, cored and shredded

Step 1: Prepare to Bake

Adjust oven rack to middle position and heat oven to 350 degrees.  Grease and flour 12-cup nonstick bundt pan.

Step 2: Prepare Glaze

Boil cider in a 12-inch skillet on high heat until reduced to 1 cup, about 20-25 minutes.  While cider is boiling, place confectioner’s sugar in a small bowl. Add 2 Tablespoons of reduced cider to confectioner’s sugar and whisk to form smooth icing. Cover with plastic wrap and set aside.

Step 3: Make Cake

Set aside 6 Tablespoons of reduced cider. whisk flour, salt, baking powder, baking soda, cinnamon and allspice in a large bowl until combined. Pour remaining 1/2 cup cider reduction into large bowl; add melted butter, brown sugar, eggs and vanilla and whisk until smooth. Pour cider mixture over flour mixture and stir with spatula until almost full combined. Stir in apples and any accumulated juice until distributed evenly. Transfer mixture to prepared pan and smooth over the top. Bake apple cider bundt cake until skewer inserted in center in center comes out clean, about 55 minutes to 1 hour and 5 minutes.

Step 4: Glaze Cake

When done, put pan on wire rack set on rimmed baking sheet. Brush exposed cake surface lightly with 1 Tablespoon of reserved cider reduction. Let cake cook for 10 minutes, then invert cake onto wire rack and remove pan. Brush top and sides of cake with remaining 5 Tablespoons of the reserved cider reduction. Let cake cool for 20 more minutes. Stir prepared glaze to loosen, then drizzle evenly over cake.  Let cake cool completely before serving, at least 2 hours.

Tell us what you think!

Please comment below if you try the Apple Cider Bundt Cake recipe and let us know how it goes!  Find all of Brooklyn to the Catskills‘ recipes in the Food section of our website.  We’d love to hear what you think about our other recipes too!