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Perfect Brown Butter Apple Cider Bundt Cake Recipe with Easy Maple Bourbon Glaze

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A moist and tender bundt cake infused with brown butter and apple cider, topped with a smooth maple bourbon glaze that balances sweetness and warmth.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled slightly
  • 1 ¾ cups (350 g) granulated sugar
  • ½ cup (100 g) brown sugar, packed
  • 3 large eggs, room temperature
  • 2 ½ cups (310 g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (240 ml) apple cider, preferably fresh and unfiltered
  • 1 tablespoon vanilla extract
  • ⅓ cup (80 ml) pure maple syrup, Grade A Dark Amber preferred
  • 2 tablespoons bourbon
  • 2 tablespoons unsalted butter, melted
  • 1 cup (120 g) powdered sugar, sifted
  • Pinch of salt

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Stir constantly as it foams and then starts to brown, about 5-7 minutes. Remove from heat and let cool slightly but do not let it solidify.
  2. Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Generously grease a 10 to 12-cup bundt pan with butter or non-stick spray and dust with flour, tapping out excess.
  3. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. Cream Sugars & Eggs: In another bowl, combine granulated sugar, brown sugar, and slightly cooled brown butter. Beat with an electric mixer or whisk vigorously until creamy and smooth, about 2-3 minutes. Beat in eggs one at a time, fully incorporating each before adding the next.
  5. Add Wet Ingredients: Stir in vanilla extract and apple cider to the wet mixture.
  6. Combine Wet & Dry: Gradually fold dry ingredients into wet mixture using a rubber spatula. Mix gently until just combined; avoid overmixing.
  7. Pour & Bake: Transfer batter evenly into prepared bundt pan, smoothing the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean and cake pulls slightly away from edges.
  8. Cool: Let cake cool in pan for 15 minutes, then invert onto a cooling rack. Allow to cool completely before glazing.
  9. Prepare the Glaze: In the same saucepan, combine maple syrup, bourbon, melted butter, powdered sugar, and a pinch of salt over low heat. Stir until smooth and slightly thickened, about 3-5 minutes. Remove from heat and cool slightly until pourable but not runny.
  10. Glaze the Cake: Drizzle maple bourbon glaze evenly over cooled cake, letting it drip down sides and collect in bundt crevices. Let glaze set for 10-15 minutes before slicing.

Notes

Keep a close eye when browning butter to avoid burning. Use fresh, unfiltered apple cider for best flavor. Let cake cool completely before glazing to prevent glaze from melting off. For gluten-free, substitute flour with 1-to-1 gluten-free baking flour and watch texture. For dairy-free, use browned coconut oil instead of butter and substitute butter in glaze with coconut oil. Adjust glaze thickness with warm water or powdered sugar as needed.

Nutrition

Keywords: brown butter, apple cider, bundt cake, maple bourbon glaze, fall dessert, autumn cake, easy bundt cake, holiday dessert

Find it online: https://cookluma.com/perfect-brown-butter-apple-cider-bundt-cake-recipe-with-easy-maple-bourbon-glaze/