Apple Cider Bundt Cake (Easy, Foolproof!)

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!

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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 also 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, apple praline bundt cake, and spice bundt cake with butterscotch topping!

Success Tips

Room Temperature Ingredients – Bring butter and eggs to room temperature before beginning.

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.

Applesauce – Gives this cake a wonderfully moist, old-fashioned texture. If you’re using store-bought applesauce, 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.

Bundt Pan – Use a 10-cup bundt pan for this recipe. To prevent the cake from sticking, spray the pan generously with nonstick spray or generously butter and flour the pan.

Baking Time – 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.

Cinnamon Sugar Topping – 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:

• Spiced Apple Fritter Bread
• Apple Cider Layer Cake
• Apple Crumble Loaf Cake
• Salted Caramel Apple Tart
• Brown Butter Apple Crumb Muffins

Did you try this Apple Cider Bundt Cake Recipe? Let me know by leaving a comment and rating below!

Cozy Moist Apple Cider Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 24 reviews

• Author: Laura Kasavan
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Bake
• Cuisine: American

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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.

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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

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Instructions

1. Preheat oven to 350°F. 
2. Make cake: Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl.
3. 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.
4. 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.
5. 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.
6. 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.
7. Store leftovers in an airtight container at room temperature up to 2 days.

Equipment

Bundt Pan

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Stand Mixer

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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.