Ingredients
Scale
- 2 cups all-purpose flour (for a gluten-free option, substitute with a blend of almond and oat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional, for a deeper spice flavor)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (you can swap half for brown sugar for a richer flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider (fresh or store-bought, preferably unfiltered for more depth)
- 1/2 cup sour cream or Greek yogurt (adds moisture and tang)
- 1 medium apple, peeled, cored, and finely chopped (I love using Fuji or Honeycrisp from the local farmer’s market)
- For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons apple cider
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or tube pan. I always lightly butter my pan and dust it with a bit of flour to ensure the cake releases easily—my Nonna Rosa taught me that little trick.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt. Setting these dry ingredients aside allows the spices to distribute evenly in the batter.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This step is crucial for a tender crumb, so don’t rush it—my mom always said “patience is the secret ingredient.”
- Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
- Alternately add the dry ingredients and apple cider to the butter mixture, beginning and ending with the dry mix. Mix gently—overmixing can make the cake dense. Fold in the sour cream (or Greek yogurt) and the finely chopped apple last, just until evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The aroma of apples and spices filling your kitchen at this stage is one of my favorite moments in baking—it always feels like a warm embrace.
- Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, apple cider, and vanilla extract until smooth. Drizzle the glaze over the cooled cake. The glaze adds a sweet, tangy finish that brings out the apple flavor beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
