This post may contain affiliate links. Please see my disclosure policy.
Apple cider bundt cake coated with cinnamon-sugar is the best fall bundt 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. Serve with vanilla ice cream and homemade caramel sauce!
As the air gets crisp in the fall, there’s nothing more delicious or comforting than homemade apple desserts. This bundt 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.
More favorite fall bundt cake recipes: Easy snickerdoodle bundt cake and spice bundt cake with butterscotch topping!
Success Tips
Add warming spices – 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 cinnamon in the cake to 1 1/2 or 2 teaspoons. For ease, you can also use 2 teaspoons of apple pie spice.
Strain the applesauce – 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.
Keep an eye on the oven – Bake cake until golden and the top springs back to the touch. A tester inserted in the center should come out with a few crumbs attached. Your baking time may vary depending on the shape of your bundt pan, so start testing for doneness after 40 minutes.
Top the cake with cinnamon sugar – Place cooling rack with warm apple cider cake over a piece of wax paper or parchment 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.
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 (you can also add some fresh orange peel, cinnamon sticks, and whole cloves).
Bring mixture to a boil over medium-high heat, then reduce the heat and simmer for 20 minutes. Strain homemade apple 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:
Print
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.
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).
Can you freeze this cake? I’m taking it to a Bible Study right after I get home from out of town and want to make it ahead of time and freeze it!
Beth
Hi Beth, I’m concerned that the cinnamon-sugar coating may not hold up very well in the freezing/defrosting process. My spice bundt cake recipe (similar flavor profile, includes applesauce and shredded apple) does freeze well though!
This is s definitely delicious! I whipped up the recipe as soon as I got home from work and it was certainly a treat! Better than anything I have had from a bakery! I’ll keep this recipe!
Thanks so much, Kathy! 🙂
Fantastic recipe and so easy to make too. Love all the cozy spice flavors!
Thanks for trying this recipe, Julia!
how do you get your cake to have a flat bottom do you cut the dome off? and ive always had a hard time getting the sugar topping to stick as well as you show pictured how do you apply it?
Hi Jon, I don’t cut anything off of the cake. Most bundt cakes do bake up with a slightly domed bottom, which is perfectly ok. I brush the warm cake with melted butter and then immediately sprinkle with cinnamon sugar – the melted butter helps it stick. Hope this helps for the future!
Made this cake for Friendsgiving this past weekend and it was such a hit! Easy and delicious!
Thanks so much, Alison! Have a Happy Thanksgiving!
Such a lovely fall recipe! I tried it fresh and thought it was tasty, but the flavor kept improving over the next few days (deeper apple flavors while still moist). Thank you!
Thanks so much, Heather! That’s great to hear. 🙂