apple cider bundt cake
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!
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
- 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
- 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.
- 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.
- 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.
- 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
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
Overwhelmed with beauty …
★★★★★
Ok…and what about a recipe for that great looking caramel sauce too! 😋 this is on my list. Thanks Laura. Joan
Thanks Joan! 🙂 Here’s the recipe for the caramel sauce (I can’t stop making it!): https://tutti-dolci.com/2018/09/caramel-pecan-cinnamon-rolls/
Bundt’s are such sweet cakes! impressive and enough to share. Apple cider sounds perfect for the first day of October.
I’d be all over this cake…taking just a little sliver then returning for more! Delish!
★★★★★
So gorgeous! And there’s nothing better to welcome fall than apple cider!
★★★★★
What a lovely cake! We’re eating lots of apples and pears in cakes here now too. Love the sharp cut of the bundt!
Thank you dear! 🙂
I love the way the cinnamon sugar settles in those gorgeous swirls!
This cake is screaming my name Laura! It looks absolutely delicious!
★★★★★
I love apple season especially for treats like this one. Love the use of both applesauce and apple cider.
★★★★★
All the heart eyes for this cake, Laura! What a beauty! Looks and sounds absolutely delicious too!
This was perfection! Made it yesterday for dinner guests, met with rave reviews. You nailed it!!
★★★★★
Thank you so much, Margaret! That’s so wonderful to hear! 🙂
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!
★★★★★
Thank you so much, Jessica! 🙂 Happy fall baking!
This sounds delicious. Can i use unsweetened apple juice for the apple cider?
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. 🙂
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!
★★★★★
Thank you so much, Theresa! So glad you tried this recipe! 🙂
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?
Hi Lauren! Love the idea of mini bundts – yes, the baking time will be faster and the recipe will yield 10 to 12 mini bundts, depending on the size of your pan. Here’s another mini bundt post with guidance on baking time: https://tutti-dolci.com/2018/10/brown-butter-pumpkin-spice-cakes/
Let me know how things turn out! 🙂
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.
★★★★★
Thanks so much, Lindsay! So glad you tried this recipe! 🙂
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!
★★★★★
Hi Holly, thank you so much! I’m so glad you all love this cake! 🙂
why aluminum free baking powder?
For this cake, it doesn’t matter. If I’m including a berry, I like to use aluminum-free to prevent the cake from turning blue. 🙂