Cider-Glazed Apple Bundt Cake

Name: Cider-Glazed Apple Bundt Cake
Yield: Serves 12 to 16
Ingredients: 4 cups, apple cider; 3 3/4 cups (18 3/4 ounces), all-purpose flour; 1 1/2 teaspoons, salt; 1 1/2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 3/4 teaspoon, ground cinnamon; 1/4 teaspoon, ground allspice; 3/4 cup (3 ounces), confectioners' sugar; 16 tablespoons, unsalted butter, melted; 1 1/2 cups packed (10 1/2 ounces), dark brown sugar; 3 , large eggs; 2 teaspoons, vanilla extract; 1 1/2 pounds, Granny Smith apples, peeled, cored, and shredded (3 cups)

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Appears in Cook's Illustrated September/October 2017, America's Test Kitchen TV

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The unique properties of a Bundt pan can help produce an apple cake that’s wonderfully moist and not soggy. Ensuring lots of true apple flavor is another story.

SERVES12 to 16

TIME2 hours, plus 2½ hours cooling

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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 ex...

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