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Low Residue diets limit fruit juices with pulp, but even juice with some pulp holds far less fiber than whole fruit, and the apple cider comes to a modest amount per serving, so it is likely Low Residue. If you prefer to always avoid apple cider, please tap it and change its rating to Red.
Butter has no fiber. Counting all uses, this recipe has about 2 1/2 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
Plain sour cream has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid sour cream, please tap it and change its rating to Red.
Butter has no fiber. Counting all uses, this recipe has about 2 1/2 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
Pour the apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the cider has reduced to 3/4 cup, about 20–25 minutes. Remove from the heat and let cool to room temperature. Divide the cooled reduced cider: reserve 2 tablespoons for the glaze and set aside; the remainder goes into the cake batter.
Preheat the oven to 350°F (175°C). Generously grease a 12-cup bundt pan with butter or nonstick spray, making sure to coat every ridge and the center tube.
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