This Apple Cider Bundt Cake captures everything you love about an old-fashioned apple cider donut in cake form. Reduced apple cider, warm cinnamon, ginger, nutmeg, and cardamom create deep fall flavor, while applesauce keeps the crumb incredibly moist and tender. Finished with a buttery cinnamon-sugar coating, every slice has that irresistible sweet, crackly exterior that makes cider donuts so memorable.
Whether you’re serving it for a weekend brunch, holiday dessert, or an afternoon coffee break, this easy Bundt cake is guaranteed to become a fall favorite.
A Few Notes Before You Make It
- Add the cinnamon sugar while the cake is still warm. The melted butter helps the coating stick and creates that signature cider donut finish. If you’re wanting a taste of nostalgia or just want something sweet to go with your coffee, this Bundt cake is for you.
- Reduce the apple cider first. Simmer 2 cups of apple cider until it reduces to 1 cup. This concentrates the apple flavor and makes a noticeable difference in the finished cake.
- Measure flour correctly. Spoon the flour into your measuring cup and level it off with a knife to avoid a dense cake.
- Don’t overmix the batter. Mix only until the flour disappears to keep the cake soft and tender.
- Coat the pan well. A Bundt pan has lots of crevices, so generously grease every nook to ensure the cake releases cleanly.
Ingredient You Need
How to Make Apple Cider Bundt Cake
Apple Cider Bundt Cake
This delicious apple cider bundt cake is inspired by old-fashioned cider donuts, with cozy notes of spiced cider, cinnamon sugar, and a tender, moist crumb. Packed with fall flavor in every bite.
Servings 10 slices
Calories 450kcal
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom or 4 cardamom seeds
- ½ teaspoon ground ginger
- ½ cup unsalted butter softened
- 3 tbsp vegetable oil neutral flavor oil
- 1½ cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider reduced, see note below
- ½ cup apple sauce
Cinnamon Sugar Topping
- 4 tbsp melted butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Generously coat a 6-cup Bundt pan with butter or nonstick baking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom.
- In a separate bowl, combine the apple cider and applesauce. Whisk until smooth and set aside.
- In a large mixing bowl, beat the butter, oil, and brown sugar until light and fluffy (about 2–3 minutes). Add the eggs and vanilla extract, mixing well until fully incorporated.
- Gradually add the dry ingredients and apple mixture to the creamed butter mixture in alternating additions: Start with ⅓ of the flour mixture, then add ⅓ of the apple mixture. Mix gently.Repeat this step two more times, ending with the remaining apple mixture. Stir just until combined—do not overmix.
- Pour the batter into the prepared Bundt pan. Tap the pan lightly on the counter to release any air bubbles.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely. While the cake is still warm, brush it all over with the melted butter.
- In a small bowl, mix the sugar and cinnamon. Sprinkle or pat the mixture all over the cake for a crackly sweet crust.
Nutrition
Serving: 1slice | Calories: 450kcal | Carbohydrates: 67g | Protein: 5g | Fat: 19g | Cholesterol: 69mg | Sodium: 318mg | Fiber: 1g | Sugar: 41g
Storage
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. The cake also freezes beautifully for up to 3 months.
