Apple Cider Bundt Cake Recipe

If you’re looking for a cozy, perfectly spiced dessert that tastes like fall in every bite, you absolutely have to try this Apple Cider Bundt Cake Recipe. I discovered this recipe last autumn, and ever since, it’s been a go-to for dessert gatherings and weekend treats alike. The tender crumb combined with the cinnamon-spiced apple cider flavor will quickly become your favorite way to celebrate the season!

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Ingredients You’ll Need

The ingredients here are pretty straightforward pantry staples, but each plays an important role. The apple cider—not apple juice—is key to that authentic flavor and slight tang. Using room temperature eggs and sour cream makes the batter smoother, which helps the cake rise evenly and stay soft.

• All-purpose flour: Spoon and level your flour for accuracy to avoid a dense cake.
• Baking powder and baking soda: These leavening agents ensure a nice rise and tender crumb.
• Spices (cinnamon, ginger, nutmeg, cloves): Freshly ground or good quality spices make a noticeable difference here.
• Unsalted butter: Room temperature butter whips well with sugar for that light, fluffy base.
• Dark brown sugar: Adds depth and moisture beyond just sweetness.
• Granulated sugar: Balances the brown sugar and gives a slight crispness with the topping.
• Eggs: Eggs at room temp blend better and contribute to structure.
• Vanilla extract: Enhances all the other flavors.
• Full fat sour cream: Keeps the cake tender and moist without being heavy.
• Apple cider: The star ingredient that infuses the cake with that delicious fall vibe.
• For the topping: Butter, sugar, cinnamon, nutmeg—adds a sweet spice crunch you won’t forget.
• Glaze: Confectioners sugar and apple cider (or milk) to drizzle a shiny, sweet finishing touch.

Variations

I love customizing this Apple Cider Bundt Cake Recipe depending on the occasion or what I have on hand. Don’t be shy about tweaking it to fit your taste or dietary needs—you’ll find it’s a very forgiving base.

• Gluten-Free: I swapped in my favorite gluten-free flour blend once, and it turned out beautifully, just watch the baking time so it doesn’t dry out.
• Nut Addition: Adding chopped toasted pecans or walnuts gives a lovely crunch and depth—I mix them into the batter before baking.
• Dairy-Free: You can replace the butter with a plant-based alternative and sour cream with coconut yogurt; it changes the texture slightly but still delicious.
• Spice Adjustments: Feel free to play with the spices—adding cardamom or a bit more clove can turn this into a unique flavor experience.
• Glaze Switch-Up: If you want to skip the glaze, a dusting of powdered sugar or a simple drizzle of maple syrup also pairs beautifully.

How to Make Apple Cider Bundt Cake Recipe

Step 1: Prep Your Dry Ingredients

Start by whisking together the flour, baking powder, baking soda, salt, and all those lovely warming spices in a medium bowl. I always set this aside so it’s ready when the wet ingredients are done. It’s a small step that helps you avoid overmixing later on.

Step 2: Cream the Butter and Sugars

Using a stand mixer or handheld beaters, whip the room temperature butter with both sugars on medium speed until the mixture looks light and fluffy—this usually takes about 3-4 minutes. Scrape down the sides of your bowl often to catch any hidden bits. This step is crucial for a tender crumb and lots of airiness!

Step 3: Add the Eggs, Vanilla, and Sour Cream

Reduce your mixer speed to low and add eggs one at a time, mixing well after each to keep everything smooth. Then stir in the vanilla and sour cream until fully combined. The sour cream really keeps the cake moist—don’t skip it!

Step 4: Combine Wet and Dry Ingredients with Apple Cider

Now comes the fun part! Alternately add the flour mixture and apple cider to the wet ingredients, starting and ending with the flour. Mix gently after each addition, just until everything is incorporated. It’s so tempting to mix more, but you want to keep it tender so don’t overdo it here.

Step 5: Prepare the Bundt Pan and Bake

Spray your 12-cup bundt pan generously with non-stick baking spray—this makes life easier when it’s time to unmold. Pour in the batter and smooth the top with a spatula. I like placing the bundt pan on a large baking sheet to catch any drips. Bake at 350°F for about 45-50 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs attached.

Step 6: Cool and Add the Cinnamon Sugar Topping

Let the cake cool in the pan on a wire rack for about 10 minutes. Then invert carefully onto a plate or platter to cool completely. While it’s still slightly warm, brush the entire cake with melted butter for the topping to stick. Mix together the sugar, cinnamon, and nutmeg and sprinkle generously all around, pressing gently to help it stick. It creates this irresistible, crunchy cinnamon crust that’s so good.

Step 7: Drizzle with Glaze

Whisk together the confectioners sugar with apple cider or milk until you get a smooth, pourable glaze. Adjust the liquid if necessary—too thick and it won’t drip nicely, too thin and it’ll run off. Drizzle generously over the cinnamon sugar topping for that lovely shiny finish that truly pulls the look—and taste—together.

How to Serve Apple Cider Bundt Cake Recipe

Garnishes

I keep it simple with a light dusting of extra cinnamon powder or a few thin apple slices if I want to dress it up. Sometimes a dollop of whipped cream or a scoop of vanilla ice cream takes it over the top—especially when serving warm.

Side Dishes

This cake pairs wonderfully with a hot cup of chai tea or coffee. If serving for brunch, I like to add a fresh green salad with a tangy vinaigrette to contrast the sweetness. It’s also a hit with creamy vanilla custard or caramel sauce on the side.

Creative Ways to Present

For a holiday party, I’ve drizzled the cake with spiced caramel sauce and garnished with candied pecans and fresh rosemary sprigs to make it festive. Another time, I piped whipped cream rosettes around the edges and added edible gold dust for a fancy touch. It’s such a versatile cake to dress up or keep casual!

Make Ahead and Storage

Storing Leftovers

I usually store leftover Apple Cider Bundt Cake in an airtight cake keeper or cover it tightly with plastic wrap at room temperature. It stays perfectly fresh for about 3 days. The cinnamon sugar topping holds up well, and the cake doesn’t lose moisture, which is something I struggled with in past cake recipes.

Freezing

If I want to save it longer, I freeze the cake before glazing by wrapping it well in plastic wrap and then aluminum foil. When you’re ready to eat, just thaw overnight at room temperature and add the glaze fresh. Freezing keeps the flavor intact surprisingly well!

Reheating

To revive leftover slices, I pop them in the microwave for about 15 seconds or warm gently in a 300°F oven for 10 minutes. This takes the chill off without drying the cake, and the spices really bloom when the cake is slightly warmed.

FAQs

Final Thoughts

This Apple Cider Bundt Cake Recipe really holds a special place on my dessert table. It’s one of those recipes that feel like a warm hug on a chilly day—and it never fails to get compliments from friends and family. If you’re craving a cake that’s rich in flavor but easy enough for a weekday dessert, this is the one. Trust me, once you make it, it’ll become a treasured classic in your baking repertoire. So go ahead, grab some apple cider, and let’s bake a cake that tastes like fall in every slice.

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