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Apple cider bundt cake coated with cinnamon-sugar is the best fall cake! Simple and delicious, this easy spiced apple bundt tastes like freshly baked apple cider donuts. Made with softened butter, apple cider, and unsweetened applesauce, each bite is moist, tender, and perfectly spiced.
As the air gets crisp in the fall, there’s nothing more delicious than homemade apple desserts. This cake is one of my favorites: the batter comes together in minutes and the cake releases cleanly from the pan, making an impressive fall dessert.
I love using homemade applesauce and apple cider for the best apple flavor (see detailed notes below). As a timesaver, you can usually find organic apple cider at the farmers’ market or local apple orchard.
Brushed with melted butter and sprinkled with cinnamon-sugar, this moist and cozy apple cider donut cake is perfect for the season. Try it with vanilla ice cream and homemade caramel sauce!
More favorite fall bundt cake recipes: Easy snickerdoodle bundt cake and spice bundt cake with butterscotch topping!
Ingredient Notes
A mix of ground cinnamon, ginger, and cloves enhance the apple cider flavor. My go-to cinnamon for baking is Vietnamese cinnamon (strong, rich, and sweet). If you’re using a different cinnamon, feel free to bump up the amount to 1 1/2 or 2 teaspoons.
Applesauce gives this cake a wonderfully moist, old-fashioned texture. If you’re using store-bought applesauce (which is often thin and watery!), strain off some of the excess moisture through a fine mesh sieve lined with cheesecloth first. Measure out 3/4 cup unsweetened applesauce after straining. This works beautifully in my apple cinnamon muffin recipe too.
How to Make Homemade Apple Cider
To make your own apple cider, combine 2 cups pure apple juice with 1 apple (cut into 1/2-inch wedges) and 4 teaspoons of mulling spices in a heavy saucepan. It’s also delicious with some fresh orange peel, cinnamon sticks, or whole cloves.
Bring mixture to a boil over medium-high heat, then reduce the heat and simmer for 20 minutes. Strain the cider into a glass bowl or measuring cup and let cool to room temperature before using in the cake.
More apple recipes you’ll love:
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Cozy Moist Apple Cider Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Apple cider bundt cake is the best fall bundt cake! Simple and delicious, this easy spiced apple bundt cake tastes like freshly baked apple cider donuts. Made with softened butter, apple cider, and unsweetened applesauce, each bite is moist, tender, and perfectly spiced.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 3/4 tsp salt
- 10 Tbsp unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs, at room temperature
- 1 cup apple cider
- 3/4 cup unsweetened applesauce
- 2 tsp pure vanilla extract
Topping
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 2 Tbsp unsalted butter, melted
Instructions
- Preheat oven to 350°F.
- Make cake: Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl.
- 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 dry ingredients in three additions, alternating with wet ingredients (begin and end with flour mixture), just until incorporated.
- Spray a 10-cup bundt pan generously with nonstick spray. Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
- Bake cake for 45 to 50 minutes, until cake is golden, springs back to the touch, and a toothpick or cake 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.
- Cinnamon sugar coating: Place wire rack with cake over a piece of wax paper or parchment. Combine sugar and cinnamon in a small bowl. Brush warm cake with melted butter and sprinkle generously with cinnamon sugar mixture. Let cake cool completely before serving.
- Store leftovers in an airtight container at room temperature up to 2 days.
Notes
Spices: I used my favorite blend of ground cinnamon, ginger, and cloves. If you like nutmeg, you can also add 1/8 teaspoon ground nutmeg. For ease, you can also use 2 teaspoons of apple pie spice in the cake.
Applesauce: If you’re using store-bought applesauce, strain off some of the excess moisture through a fine mesh sieve lined with cheesecloth. Measure out 3/4 cup unsweetened applesauce after straining.
Homemade Apple Cider: Combine 2 cups pure apple juice with 1 apple (cut into 1/2-inch wedges) and 4 teaspoons of mulling spices in a heavy saucepan. Bring mixture to a boil over medium-high heat, then reduce the heat and let simmer for 20 minutes. Strain into a glass bowl or measuring cup and let cool to room temperature before using in the cake.
Super easy and so good with vanilla ice cream. It’s always a hit when I bring it to dinner parties!
Mine came out very dense and moist more like a bread pudding not a cake. Not as expected.
Hi Tina, thanks for sharing your feedback. The cake should have a moist, tender crumb. Did you make any changes or substitutions to the ingredients? If you used storebought applesauce, I highly recommend straining off some of the excess moisture through a fine mesh sieve lined with cheesecloth or a paper towel before measuring it out. That small step makes a big difference in the cake texture. Over-mixing the batter can also lead to a heavier textured cake.
Thank you yes I used store bought apple sauce will strain next time.
Just made it tonight. I gave the recipe 5 stars for how easy it was to follow, the way it came together, and just slid out of my Bundt pan perfectly. Taste test tomorrow! I sprinkled a bit of cinnamon sugar without the butter. I’m going to serve it with caramel sauce and a dollop of whipped cream.
Just gorgeous, thank you Anne! 🙂
Just an added rave for the recipe. Served the cake yesterday to a group of ladies and they all loved it! Great flavour, moist and extra fabulous with homemade caramel sauce and whipped cream. A definite keeper! I’ll be checking out your other recipes. Thank you!🍂🍁🍂
So happy to hear this, thank you Anne! 🙂
I’m making this lovely cake for a luncheon tomorrow. Do you recommend making it the night before or the day of? Thanks!
Hi Anne, I’d say it depends on whether you’re in a humid climate or not. If so, I’d make the cake the day of for best results (otherwise you may notice some of the cinnamon-sugar coating absorbing into the cake overnight).