Introduction

This Apple Cider Bundt Cake captures the cozy flavors of fall in every bite. Moist and spiced with cinnamon, ginger, and nutmeg, it’s perfect for gatherings or a simple treat with a cup of tea. Topped with a cinnamon sugar glaze, this cake promises warmth and comfort on your table.

A thick slice of cake sits on a stack of three white plates, showing a soft, light brown texture inside with small air holes; the outer edge is slightly darker with a rough, cinnamon-sugar coated crust. Behind the slice, a bundt cake with matching color and crust is partially visible on another white plate. Around the plates are fresh red apples, some whole and one halved showing the pale, juicy inside. A glass jar filled with amber-colored juice sits in the background. The setup is on a striped white and black cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all purpose flour*
1½ tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
¾ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
1 cup apple cider
½ cup applesauce or apple butter
½ cup unsalted butter, softened
¼ cup canola or vegetable oil
¾ cup granulated sugar
⅓ cup light brown sugar, packed
2 large eggs
1 tsp pure vanilla extract
Topping:
2 tbsp unsalted butter, melted
⅓ cup granulated sugar
½ tsp ground cinnamon
Whipped cream and caramel sauce, optional for serving

Instructions

Step 1: Preheat your oven to 350°F and position a rack in the middle. Prepare a 10-cup bundt pan but do not grease it yet.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
Step 3: In a glass measuring cup, combine the apple cider and applesauce (or apple butter) and whisk well. Set aside.
Step 4: Using a stand mixer with the paddle attachment, beat the softened butter, oil, granulated sugar, and brown sugar for 2 minutes until light and fluffy.
Step 5: Add the eggs and vanilla extract to the mixer. Mix until fully combined, stopping to scrape down the bowl as needed.
Step 6: Gradually add the flour mixture in three parts and the apple cider mixture in two parts to the wet ingredients, starting and ending with the flour. Beat well after each addition, then gently stir the batter with a rubber spatula without overmixing.
Step 7: Thoroughly grease the bundt pan with baking spray that contains flour or butter it well, then pour the batter evenly into the pan.
Step 8: Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9: Let the cake cool in the pan on a wire rack for 15 minutes. Then carefully invert the cake onto the rack to cool completely.
Step 10: While the cake is still warm, mix the topping sugar and cinnamon. Brush or dab melted butter over the cake in sections, then sprinkle cinnamon sugar evenly across the surface, gently pressing it into any crevices.
Step 11: Allow the cake to cool fully before slicing. Serve with whipped cream and caramel sauce if desired.

Tips & Variations

Use fresh apple cider for best flavor, or warm pre-made cider slightly before mixing.
For a dairy-free version, substitute butter with a plant-based alternative and use oil as directed.
Add chopped nuts like pecans or walnuts to the batter for a crunchy texture.
Swap out the applesauce for pumpkin puree to give the cake an autumn twist.

Storage

Store the bundt cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week. Reheat slices gently in the microwave or oven before serving to refresh the flavors and softness.

How to Serve

A round bundt cake with a golden brown crust dusted lightly with sugar sits on a white plate, sliced on one side to show a soft, light tan inside with a fine crumb texture. The cake rests on a black and white striped cloth on a white marbled surface. Surrounding the plate are whole red and yellow apples, a few apple slices, and a glass of orange-yellow juice behind the cake. The scene has a warm, fresh feel with natural light highlighting the colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of all-purpose flour?

All-purpose flour is recommended for the best texture, but you can substitute with whole wheat flour for a denser, nuttier cake. Adjust liquids slightly if needed.

Is it necessary to use both butter and oil?

Yes, the combination keeps the cake moist while providing richness and tenderness. Using only butter or oil can change the texture slightly.