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Ginger Beer and Apple Bundt Cake with Maple Glaze

A dense and super moist sweet cake with a little zing, this ginger beer bundt is packed with apples and drizzled with a real maple syrup glaze.
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 218kcal

Ingredients

  • 1 ¾ Cups All-purpose flour plus 1 tsp for apples
  • 2 Tbsp Cornstarch
  • 2 Tbsp Milk Powder
  • 1 Cup Sugar
  • ½ tsp Salt
  • 1 tsp Baking Powder
  • ¼ tsp Baking soda
  • 1 Egg
  • 12 fl oz Ginger Beer (one can)
  • ½ oz Fresh Ginger peeled and grated
  • 1 Large Granny Smith Apple diced into ½-inch pieces, tossed in flour

Maple Syrup Glaze

  • 1 Cup Powdered Sugar
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Milk

Instructions

  • Preheat the oven to 350°F with a rack in the center. Prepare a 6-cup bundt pan by greasing and flouring generously.
  • In a large mixing bowl, whisk together the flour, cornstarch, milk powder, sugar, salt, baking powder, and baking soda.
  • In a small mixing bowl, whisk together the egg, soda, and fresh ginger. Add soda mixture into the bowl with the flour, and stir until just combined, and there are no large streaks of flour. Fold in the apples until distributed.
  • Transfer the batter to the prepared bundt pan, using a flexible spatula to scrape the sides of the bowl.
  • Bake for 45-55 minutes, until the top is golden brown and bounces back when you gently press it, and a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 30 min on a trivet. Then, invert over a large plate to release. If needed, swipe a flexible spatula gently around the outside of the cake to separate stubborn pieces.
  • After demolding, while the cake cools completely, whisk together the sugar, maple syrup and milk for the glaze. Transfer to a measuring cup or other container with a spout for pouring.
  • Pour the glaze over the completely cooled cake, allowing it to drip down the sides both inside and outside the cake. Let sit for 5 minutes to harden, and serve immediately. Or chill in the fridge until ready to serve.

Notes

  • Make Ahead Tips:
    • Store the cake whole or sliced, in an airtight container in the fridge for 2-3 days. Allow to sit for about 15 minutes at room temperature before serving.
    • Freeze the cake whole or individual slices, tightly wrapped in plastic wrap and foil for up to 3 months. Thaw in the fridge overnight, and allow to sit for about 15 minutes at room temperature before serving.
  •  Ingredient Details
    • Apple: Use a large, tart apple with firm flesh. A Granny Smith is the best choice, but a Fuji, Jonathan, or HoneyCrisp can work in a pinch. Keep in mind alternatives will be sweeter.
    • Maple Syrup: I suggest using real maple syrup, not "pancake syrup" or maple alternatives. If you live in a place where it's produced, get it locally. Otherwise, double check the label that it's real maple.
    • Ginger: If you do not have fresh ginger, substitute with 1/2 tsp ginger powder.
    • Ginger Beer: Any brand will work, but it's a good idea to try the soda first, so you understand the bite it adds. Ginger ale can be an alternative for a sweeter and less sharp flavor, but it will definitely taste very different.
  • Shortcut: Instead of making your own cake batter, simply add 1 egg and the can of ginger beer to your favorite boxed vanilla cake mix. Then stir in fresh ginger and the apple chunks. Bake and make the glaze as directed.