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.