Cider-Glazed Apple Bundt Cake
Why This Recipe Works
A Bundt pan is a practical vessel for baking a moist cake, such as our Cider-Glazed Apple Bundt Cake, because the central hole allows heat to quickly reach the center of the batter, which would remain dense and underbaked by the time the exterior was cooked through if baked in a conventional round cake pan. We also wanted more apple flavor in our cake, but simply adding extra apples made the crumb soggy and dense. We limited the apples to 1 1/2 pounds and bolstered their flavor with a reduction of apple cider mixed into the batter, brushed onto the warm exterior of the baked cake, and stirred into an icing. Minimizing the amount of spices allowed the apple flavor to shine.