Apple Cider Bundt Cake is the cozy, spice-packed loaf your autumn self has been daydreaming about. Imagine a tender, apple-scented crumb soaked in cider flavor, wrapped in warm cinnamon and nutmeg, then crowned with a sticky cinnamon-sugar glaze or a buttery cider drizzle. Sound like fall? Yep — this cake is seasonal comfort in a ring pan.
Why you’ll fall hard for this cake
What makes this Bundt a winner? For starters, the apple cider keeps the crumb unbelievably moist while the spices create that classic fall hug-in-a-slice. The Bundt pan gives you a beautiful golden crust and pretty presentation without any fancy piping or bakery skills. Plus: it’s a one-bowl batter, which means less washing and more snacking. Who doesn’t love that?
What makes this Cider Bundt Cake recipe so irresistible
- Moistness — the cider + applesauce (or a little oil) lock in softness.
- Warm spice profile — cinnamon, ginger, and nutmeg play nicely together.
- Texture contrast — soft interior meets slightly caramelized crust.
- Versatility — glaze it, dust it, or top with candied apple slices.
Pro tip: If you want extra apple pop, fold in small diced apples right before baking — they melt into lovely pockets of fruit.
Ingredients (short descriptions)
Here’s everything you need and why it matters. Quantities depend on your loaf size; full measurements go in the recipe card.
- All-purpose flour — structure and body.
- Baking powder + baking soda — lift and lightness.
- Salt — balances the sweetness.
- Ground cinnamon, ginger, nutmeg — cozy spice trio.
- Apple cider — the star: adds flavor and moisture.
- Applesauce or oil — extra tenderness; applesauce keeps it lighter.
- Unsalted butter + sugar (granulated or brown) — richness and depth; brown sugar gives molasses notes.
- Eggs — bind and enrich.
- Vanilla extract — rounds flavors.
- Optional mix-ins: chopped nuts, raisins, or chocolate chips.
Short ingredient note: If you want a nuttier profile, swap half the sugar for brown sugar. For an extra cider hit, reduce the liquid slightly and brush the baked cake with a warm cider syrup.
Quick method — simple, no fuss
- Preheat oven and grease your Bundt pan thoroughly. (Spray + flour or butter + flour works great.)
- Whisk dry ingredients: flour, baking powder, baking soda, salt, and spices.
- Beat butter and sugars until fluffy. Add eggs one at a time, then vanilla.
- Alternate adding the dry mix and apple cider (and applesauce if using), beginning and ending with dry. Stir until just combined. Fold in apples or nuts if using.
- Pour batter into pan, smooth, and bake until a toothpick comes out mostly clean.
- Let cool 10–15 minutes in the pan, then invert onto a wire rack. Brush with cider glaze while still warm or wait and dust with powdered sugar.
Baking timing tip: If the top browns too quickly, tent with foil during the final 10–15 minutes.
The story behind the cake
I first made this on an overcast October morning when I had one lonely cup of cider chilling in the fridge and way too many feelings about sweaters. My oven got busy, and the house smelled like an orchard for hours. Friends devoured the first loaf faster than I could Instagram it. Since then, Church bake sales, back-to-school brunches, and holiday potlucks expect it. It’s one of those reliably comforting treats that somehow feels both nostalgic and slightly fancy — the best dessert identity crisis.
Pro tips for perfect results
- Use room-temperature eggs and butter for even emulsion and a smooth batter.
- Don’t overmix once you combine wet and dry — overwork the gluten and you’ll get a dense loaf.
- Prep the pan well: grease + dust prevents sticking, especially with Bundt pans that have nooks.
- Test for doneness with a toothpick; moist crumbs are okay — you want fudgy, not raw.
- Syrup soak: once the cake is out, poke holes and brush warm cider syrup to amp up flavor and keep it moist.
- Cool in pan 10–15 minutes then unmold — too soon and it may break; too late and condensation can make it soggy.
Variations to try
- Gluten-free option: swap the flour for a 1:1 GF blend for a Gluten Free Apple Cider Bundt Cake that still keeps its charm.
- Donut-inspired: add a cinnamon-sugar coating after brushing with melted butter for an Apple Cider Donut Bundt Cake vibe.
- Cider glaze: mix powdered sugar with reduced apple cider to make a Cider Glazed Apple Bundt Cake finish.
- Allrecipes / Bon Appetit riffs: if you follow food columns, you’ll find versions labeled Apple Cider Donut Cake Allrecipes or Apple Cider Donut Loaf Cake Bon Appetit — try those for baker-tested tweaks.
- Southern twist: use buttermilk and a dash of nutmeg for a version that nods to the Apple Cider Doughnut Bundt Cake Southern Living style.
- Want a table of mini cakes? Make this batter in a muffin tin for bite-sized Apple Cider Donuts.
Best ways to serve
- Room-temp with a cup of coffee — classic and cozy.
- Warm with a scoop of vanilla ice cream — dessert-level indulgence.
- With whipped cream and toasted pecans — nice for guests.
- Dust with powdered sugar for an easy afternoon treat.
- Holiday plating: slice and drizzle cider caramel, add candied apple slices, and sprinkle cinnamon.
Storage & leftovers
- Room temp: wrap in foil or store in an airtight container for up to 2 days.
- Refrigerator: keeps up to 5 days (bring slices back to room temp before serving).
- Freeze: wrap slices individually in plastic + foil for up to 3 months. Thaw in fridge overnight then warm slightly.
Leftover idea: crumble slices into yogurt or fold into ice cream for an instant fall parfait.
FAQs
Can I use fresh apple cider or bottled?
Both work. Fresh cider gives a brighter apple note; store-bought is consistent and handy.
Can I make this dairy-free?
Yes — swap butter for a plant-based alternative and use a non-dairy milk. Expect slightly different texture.
How do I make a shiny glaze?
Reduce apple cider with a touch of sugar to a syrup, then whisk with powdered sugar off the heat.
Can I turn this into muffins?
You bet — fill muffin cups ¾ full and bake ~18–22 minutes.
My Bundt stuck — help!
Next time grease well and use a light dusting of flour or sugar. Let cool longer in pan (20–25 minutes) before unmolding.
Final thoughts
If fall had a signature scent, it would be this cake baking in the oven. It’s warm, approachable, and fancy enough to bring to a party. Whether you lean toward the Cider Glazed Apple Bundt Cake finish or go full donut mode with Apple Cider Donut Bundt Cake vibes, this recipe adapts like a champ.
Before you go: pick a good cider, don’t overmix, and plan for seconds. Because honestly — who can stop at one slice of warm, spiced, apple-y Bundt cake? Not me. 🍂🍎
P.S. Bookmark this under Bundt Cakes Recipes — it will be the loaf people request every fall.
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Apple Cider Bundt Cake — Spiced Fall Loaf
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Category: Dessert
Description
If autumn had a signature bake, this Apple Cider Bundt Cake would absolutely be it. Whether you’re hosting Thanksgiving dinner, having friends over for coffee, or just craving something warm and spiced on a chilly afternoon, this cake checks all the boxes. It’s soft, buttery, and brimming with cozy apple-cinnamon goodness that makes your kitchen smell like a hug.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour*
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon 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 teaspoon pure vanilla extract
For the Topping:
- 2 tablespoons unsalted butter, melted
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- Whipped cream or caramel sauce, for serving (optional but highly encouraged)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and place the rack in the center. Grab a 10-cup Bundt pan, but hold off on greasing it for now — we’ll get there in a minute.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. This is your cozy spice mix, so inhale deeply and get excited — fall is officially happening.
Step 3: Combine the Wet Ingredients
In a liquid measuring cup, whisk the apple cider and applesauce (or apple butter) until smooth. Set that aside — that’s your moisture magic.
Step 4: Cream the Butter and Sugars
Using a stand mixer with the paddle attachment (or a hand mixer if you’re feeling old-school), beat together the butter, oil, granulated sugar, and brown sugar on medium speed for about 2 minutes, until the mixture looks creamy and dreamy.
Step 5: Add the Eggs and Vanilla
Crack in the eggs one at a time, then pour in the vanilla extract. Scrape the bowl down to make sure everything’s mixing evenly.
Step 6: Combine Everything
Now for the fun part: alternate adding your dry mix and the apple cider mixture to the butter batter — start and finish with the flour. (So, flour → cider → flour → cider → flour.) Mix each addition just until combined. You don’t want to overbeat — this cake loves a light hand.
Step 7: Final Stir and Pour
Give the batter one last gentle fold with a rubber spatula to make sure no sneaky flour pockets are hiding at the bottom. Then grease your Bundt pan well — baking spray with flour is your best friend here. Pour the batter in and smooth the top.
Step 8: Bake It Up
Bake for 45–50 minutes, or until a toothpick poked into the center comes out clean. Your kitchen will smell absolutely divine — that’s your cue it’s almost done.
Step 9: Cool and Flip
Let the cake rest in the pan for 15 minutes, then carefully flip it out onto a wire rack. Be patient — the cake is tender while warm, and we’re not trying to break hearts (or cakes) here.
In a small bowl, stir together the sugar and cinnamon. Brush the warm cake all over with the melted butter, then sprinkle (or press) the cinnamon-sugar mixture onto it in sections. Tilt the rack or rotate the cake to coat it evenly, making sure the sugar finds its way into all the little nooks and crannies.
Pro tip: The cake will still be slightly warm and fragile, so handle it gently while you’re getting that sweet crust on. Once it’s fully coated, let it cool completely before slicing.
Notes
- Baker’s Notes
- Measure your flour correctly: Fluff it up before scooping, then level it off with a knife for accuracy. Too much flour = dense cake.
- Don’t overmix: Once the dry ingredients are in, stop as soon as everything looks combined.
- Flavor check: This cake leans lightly sweet, with a mellow apple note — perfect for breakfast or snacking. But if you want to dress it up, a drizzle of caramel or a scoop of vanilla ice cream turns it into pure dessert glory.
- Serving Ideas
- This cake’s versatility is part of its charm. Serve it:
- Warm with caramel sauce for a cozy dessert moment
- At room temp with a dollop of whipped cream for a light finish
- Or even plain for a simple morning treat (bonus points if paired with hot coffee)
- You can also get a little extra fancy and top it with apple slices or a dusting of powdered sugar. Whatever the occasion, this bundt’s got your back.
- Storing & Freezing
- Room Temperature: Keep the cake covered at room temp for up to 3 days — it stays soft and delicious.
- Fridge: Chill it for up to 5 days, but let slices come to room temp before serving (the flavors really bloom that way).
- Freezer: Freeze individual slices for up to 3 months in airtight wrap. Just thaw overnight and reheat for a fresh-from-the-oven feel.
