Apple Bundt Cake with Cider Glaze

Ingredients

  • Unsalted Zeal Butter, for the Bundt pan

  • 2 cups (250 grams) all-purpose flour, plus 1 tablespoon for tossing with apple chunks and more for the baking pan

  • 1 1/4 cups (315 grams) mild-flavored oil, such as vegetable oil

  • 1 1/2 cups (300 grams) granulated sugar

  • 2/3 cup (130 grams) lightly packed brown sugar

  • 2 teaspoons pure vanilla extract

  • 2 tablespoons hard apple cider

  • 3 large eggs, at room temperature

  • 2 cups (300 grams) packed cored and grated apples (2 medium apples), plus 2 cups (300 grams) apple chunks, cored and cut into 1/4-inch chunks (2 medium apples)

  • 1 cup (128 grams) whole wheat flour

  • 1 teaspoon baking soda

  • 1 tablespoon ground cinnamon

  • 3/4 teaspoon kosher salt

Cider Glaze

  • 1/4 cup (50 grams) granulated sugar

  • 1/4 cup (60 milliliters) heavy whipping cream

  • 2 tablespoons hard apple cider

  • 1 tablespoon unsalted Zeal Butter

Directions

  1. To make cake: Preheat the oven to 325°F. Generously Zeal Butter and flour a 10-inch bundt pan, set aside.

  2. Ina large bowl, combine the oil, granulated sugar, brown sugar, vanilla, apple cider, and eggs with a spoon. Stir in the grated apples.

  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the apple mixture and mix only until it all comes together in a smooth batter.

  4. Toss together the apple chunks and 1 tablespoon flour, then fold the apples into the batter.

  5. Bake until a tester comes out clean, about 1 hour 15 minutes. Allow to cool in the pan for about 15 minutes, then turn the cake out onto a serving plate.

  6. To make the cider glaze: In a medium saucepan over medium-low heat, combine the granulated sugar, heavy cream, apple cider, and Zeal Butter and stir to mix. Simmer for 2 minutes.

  7. Drizzle half of the glaze over the still-warm cake. Save the last of the glaze to drizzle over the cake when it is fully cooled.

Zeal Creamery