apple cider bundt cake

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As the air gets crisp in the fall, there’s nothing better than homemade apple desserts. Baked in a pretty bundt pan, this apple cider bundt cake features apple cider, applesauce, and warming spices. I love using homemade applesauce and apple cider here – this apple cider recipe is so simple and delicious!

Apple Cider Bundt Cake

The Best Apple Cider Bundt Cake

Brushed with butter and sprinkled with cinnamon-sugar (a nod to the sugar-spice coating of your favorite apple cider doughnut), this cozy cake is perfect for the season.

Enjoy a slice for breakfast or topped with a scoop of vanilla ice cream and drizzle of salted caramel sauce for dessert!

Apple Cider Bundt Cake

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Apple Cider Bundt Cake

Apple Cider Bundt Cake

  • Author: Laura | Tutti Dolci
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Description

Apple cider bundt cake is a fall baking dream! Simple and delicious, this easy bundt cake features applesauce, apple cider, and warming spices.


Ingredients

Cake

  • 2 1/2 cups flour
  • 3/4 tsp aluminum-free baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 2 large eggs, at room temperature
  • 1 cup apple cider
  • 3/4 cup unsweetened applesauce
  • 2 tsp vanilla extract

Topping

  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 2 Tbsp unsalted butter, melted

Instructions

  1. Preheat oven to 350Β°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl.
  2. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Combine apple cider, applesauce, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with apple cider mixture (begin and end with flour mixture), just until incorporated.
  3. Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 45 to 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack.
  4. Place rack with cake over a piece of wax paper. Combine sugar and cinnamon in a small bowl. Brush warm cake with melted butter and sprinkle generously with cinnamon-sugar. Let cake cool completely before serving. Store leftovers in an airtight container up to 2 days.

Notes

Baking pan: I used this 10-cup Heritage Bundt Pan. Recipe inspired by The View from Great Island and Martha Stewart.

Keywords: Apple Cider, Applesauce, Apple Cake, Bundt Cake

Apple Cider Bundt Cake

More apple recipes you’ll love:

Brown Butter Apple Crumb Muffins
Apple Praline Bundt Cake
Baked Apple Cider Doughnuts
Apple Crumble Loaf Cake
Salted Caramel Apple Tart

28 comments
  1. Super easy to make with a great payoff! I made this today and half of it is already gone. I added just a smidge more spices than the recipe called for and loved the result. This is now part of my autumn baking repertoire!

    1. Hi Cindy, you can make your own apple cider from unsweetened apple juice. Add mulling spices, one sliced apple, and one sliced orange. Bring to a boil, then let simmer for about 20 minutes. Strain through a fine mesh sieve and let cool to room temperature before using. I have another apple cider cake recipe coming up this week that includes the recipe for homemade apple cider. πŸ™‚

  2. I loved this recipe! The cake was gorgeous, and delicious! The sugar coating on the outside was also a nice and inventive, I’d never tried a cake with that technique before. Thanks so much!

  3. So excited to try this! Have you tried mini versions as well? I’m considering making mini was to bring to work. Thinking it will bake faster and I’ll just need to keep an eye on it?

  4. I loved this! It’s a perfect Fall dessert. Not too sweet and tastes amazing. The cake was gorgeous and the sugar coating added the perfect touch of sweetness to the cake. Will definitely make it again.

  5. Love this cake so much! My girls and I make it in a flower or pumpkin bundt pan a few times every fall. We all LOVE it! I make it vegan with Miyoko’s butter and Namaste egg replacer. Thank you so much for sharing this!

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