Apple Cider Bundt Cake Recipe

Introduction

This Apple Cider Bundt Cake is a delightful fall treat, bursting with warm spices and rich apple flavors. It’s moist, tender, and topped with a sweet cinnamon sugar glaze that adds a perfect finishing touch. Ideal for cozy afternoons or holiday gatherings.

Ingredients

• 2 ½ cups all purpose flour*
• 1½ tsp baking powder
• ½ tsp baking soda
• 2 tsp ground cinnamon
• ¾ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp salt
• 1 cup apple cider
• ½ cup applesauce or apple butter
• ½ cup unsalted butter, softened
• ¼ cup canola or vegetable oil
• ¾ cup granulated sugar
• ⅓ cup light brown sugar, packed
• 2 large eggs
• 1 tsp pure vanilla extract
• Topping:
• 2 tbsp unsalted butter, melted
• ⅓ cup granulated sugar
• ½ tsp ground cinnamon
• Whipped cream or caramel sauce, optional for serving

Instructions

1. Step 1: Preheat your oven to 350°F and position a rack in the middle. Prepare a 10-cup bundt pan but do not grease it yet.
2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. Step 3: In a glass measuring cup, combine the apple cider and applesauce (or apple butter). Whisk well and set aside.
4. Step 4: Using a stand mixer fitted with the paddle attachment, beat the softened butter, oil, granulated sugar, and brown sugar for about 2 minutes until fluffy.
5. Step 5: Add the eggs and vanilla extract, mixing until combined. Scrape down the sides of the bowl as needed.
6. Step 6: Gradually add the flour mixture in three parts and the apple cider mixture in two parts, starting and ending with the flour. Mix well after each addition but avoid overmixing.
7. Step 7: Grease the bundt pan thoroughly with baking spray that contains flour or use butter and flour.
8. Step 8: Pour the batter into the pan and spread it evenly.
9. Step 9: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Let the cake cool in the pan on a wire rack for 15 minutes. Then carefully invert the cake onto the rack.
11. Step 11: Place a large piece of parchment or foil under the rack to catch topping drips. While the cake is still warm, brush or dab the top with melted butter and sprinkle evenly with the cinnamon sugar mixture in about three sections.
12. Step 12: Tilt the rack gently to help the sugar settle into the cake’s crevices. Press sugar lightly into any tricky spots. Allow the cake to cool completely before slicing and serving.

Tips & Variations

• For extra spice, add a pinch of cloves or cardamom to the dry ingredients.
• Substitute apple butter for applesauce to intensify the apple flavor and add moisture.
• Use a nonstick baking spray with flour to ensure easy removal of the cake from the bundt pan.
• Serve with whipped cream or drizzle with caramel sauce for a decadent touch.

Storage

Store the cooled cake tightly wrapped at room temperature for up to 3 days. For longer storage, wrap well and refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave for a few seconds before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apples instead of applesauce or apple butter?

Using fresh apples will change the moisture content of the cake and may require additional adjustments. Applesauce or apple butter is preferred to keep the cake moist and tender.

Do I have to use a bundt pan for this recipe?

The bundt pan shapes the cake nicely and creates those lovely nooks for the topping to settle. However, you can bake it in a loaf pan or round cake pans; just adjust baking time accordingly.

Apple Cider Bundt Cake Recipe

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★★★★★

4.6 from 125 reviews

This Apple Cider Bundt Cake is a moist, warmly spiced dessert perfect for fall. Featuring the natural sweetness of apple cider and applesauce, combined with a blend of cinnamon, ginger, and nutmeg, this cake offers comforting flavors with a tender crumb. Finished with a cinnamon sugar topping brushed with melted butter, it delivers a delightful balance of spice and sweetness, making it ideal for gatherings or cozy afternoons.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all purpose flour*
• 1½ tsp baking powder
• ½ tsp baking soda
• 2 tsp ground cinnamon
• ¾ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp salt

Wet Ingredients

• 1 cup apple cider
• ½ cup applesauce or apple butter
• ½ cup unsalted butter, softened
• ¼ cup canola or vegetable oil
• ¾ cup granulated sugar
• ⅓ cup light brown sugar, packed
• 2 large eggs
• 1 tsp pure vanilla extract

Topping

• 2 tbsp unsalted butter, melted
• ⅓ cup granulated sugar
• ½ tsp ground cinnamon
• Whipped cream and caramel sauce, optional for serving

Instructions

1. Preheat Oven and Prepare Pan: Heat your oven to 350°F (175°C) and position a rack in the middle. Prepare a 10-cup bundt pan but do not grease it yet.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Set aside.
3. Combine Apple Cider and Applesauce: In a separate measuring cup or small bowl, whisk together the apple cider and applesauce (or apple butter). Set aside.
4. Cream Butter, Oil, and Sugars: Using a stand mixer fitted with the paddle attachment, beat the softened butter, canola or vegetable oil, granulated sugar, and brown sugar together on medium speed for about 2 minutes until the mixture is light and fluffy.
5. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract. Mix until fully incorporated, scraping down the sides of the bowl as needed to ensure an even mixture.
6. Alternate Adding Dry Ingredients and Apple Mixture: Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the apple cider and applesauce mixture in two parts. Start and end with the flour mixture. Beat well after each addition but avoid overmixing.
7. Fold Batter: Using a rubber spatula, gently fold the batter to incorporate any remaining flour without overmixing, which helps maintain a tender crumb.
8. Grease Bundt Pan: Thoroughly grease the 10-cup bundt pan using baking spray with flour or a generous coating of butter and flour to prevent sticking.
9. Fill Pan and Bake: Pour the batter evenly into the prepared bundt pan and smooth the top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool Cake in Pan: Remove the cake from the oven and allow it to cool in the pan on a wire rack for 15 minutes to set.
11. Invert Cake: Carefully flip the bundt pan onto a wire rack to release the cake. Remove the pan gently to avoid breaking the cake.
12. Prepare Topping: Place a large piece of parchment or foil under the wire rack to catch any topping drips. Mix the ⅓ cup granulated sugar and ½ tsp ground cinnamon in a small bowl.
13. Apply Butter and Cinnamon Sugar: While the cake is still warm, brush or dab the melted butter over the surface in sections. Sprinkle the cinnamon sugar evenly on top, doing this in about three sections. Slightly tilt the rack to allow sugar to settle into crevices and gently press sugar into tricky spots without damaging the cake.
14. Cool Completely and Serve: Let the cake cool completely before slicing to ensure clean cuts. Serve with optional whipped cream and caramel sauce for an extra indulgent touch.

Notes

• Using baking spray with flour is highly recommended to prevent sticking and make bundt cake removal easier.
• You can substitute applesauce with apple butter for a richer apple flavor.
• Be gentle when applying the cinnamon sugar topping, as the warm cake is delicate.
• Ensure the cake is fully cooled before slicing for best texture and presentation.
• If you don’t have a bundt pan, use a similarly sized tube pan but adjust baking time accordingly.

Keywords: Apple Cider Bundt Cake, fall dessert, spiced cake, apple cake, bundt cake recipe, cinnamon cake, holiday dessert