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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

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
  • Yield: 12 servings

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 350°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, Bundt Cake

Apple Cider Bundt Cake

Apple Cider Bundt Cake

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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