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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.
This recipe was absolutely delicious. The apple flavor was crisp and vibrant. The cake was so moist. The cinnamon/sugar topping brought it all together. A great fall flavor. This will definitely be an addition to my cake list
Thank you so much, Gayla! That’s wonderful to hear. 🙂
If I make my own applesauce, should I drain it as you mention for store-bought? How many apples for 3/4 cup of apple sauce?
Hi Mona, homemade applesauce is probably fine to use without draining. The amount of apples you’ll need will vary based on the size – I’d start with 4-5 apples and go from there.
Love this recipe and cake! It’s my go-to every fall (can’t get enough of the cinnamon sugar topping).
This looks so delish. I want to make this for Super Bowl Sun and I wanted to know if I can use Apple Pie spice (which is all I have) instead of the spices listed? If so, how much?
Hi Carmen, yes you can use apple pie spice – 2 teaspoons should be perfect. Happy baking!
Hi, I’d like to bake this cake for my father’s upcoming birthday, but I haven’t had much success with Bundt pans. Could I bake this in a 9-inch round cake pan?
Hi there! This recipe was specifically created for a bundt pan. To use a cake pan instead, try my apple cider layer cake: https://tutti-dolci.com/apple-cider-layer-cake/
Thank you very much! I will try that.
Can I substitute some of the flour for whole wheat?
Hi Jenny! I don’t recommend using whole wheat flour here as it will affect the texture and flavor of the cake.
Loved this recipe. Will make it again next Thanksgiving. I only had pumpkin spice apple cider available to me and it worked out well. It was not overspiced even though I added the recommended spices from the recipe as well.
Wow! This was absolutely delicious and so easy to make! Even my “forever watching their weight” in-laws went back for a second piece. It was moist and had a great balance between the spices and apples. Can’t wait to make it again.
That’s so wonderful to hear, thank you Robin! 🙂
Could fresh cut apples be used instead of apple sauce?
Hi Jackie, I recommend using applesauce in this cake for the best texture. If you have a lot of fresh cut apples to use, you can easily cook them down into homemade applesauce and use that.
This cake was absolutely delicious!!! Beautiful texture, tons of flavor…we all loved it and will definitely make it again. I didn’t have apple sauce so swapped apple butter for the apple sauce!
So glad you tried this cake, Amanda! 🙂 I love the idea of using apple butter too!
Can almond flour be substituted in Apple Cider cake?
Hi! I would use a gluten free flour blend (measure-for-measure) to make this cake gluten free.
This recipe turned out delicious! I have never made an apple cider cake before. This is very yummy. I tried my hand at a cream cheese drizzle instead of the cinnamon sugar topping. Paired quite well. I think I might try this as cupcakes next time.
The cream cheese drizzle sounds delicious, I’m so glad you tried this cake! 🙂