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Apple Cider Bundt Cake Recipe

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★★★★★

4.7 from 82 reviews

This Apple Cider Bundt Cake is a moist and warmly spiced cake perfect for fall gatherings. Infused with apple cider and a blend of cinnamon, ginger, and nutmeg, it offers a delightful balance of sweet and spice. The cake is topped with a buttery cinnamon sugar crust and can be served with whipped cream or caramel sauce for an extra indulgent touch.

Ingredients

Scale

Cake

  • 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, optional for serving
  • Caramel sauce, optional for serving

Instructions

  1. Preheat Oven and Prepare Pan: Heat your oven to 350°F (175°C) and position a rack in the middle. Ready a 10-cup bundt pan but do not grease it yet.
  2. Mix Dry Ingredients: In a bowl, combine the all purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Set aside.
  3. Combine Wet Ingredients: In a glass measuring cup, whisk together the apple cider and applesauce (or apple butter), setting this aside as well.
  4. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the softened butter, oil, granulated sugar, and brown sugar for about 2 minutes until light and fluffy.
  5. Add Eggs and Vanilla: Add eggs one at a time along with the vanilla extract, mixing until combined and scraping the bowl as needed to ensure even incorporation.
  6. Alternate Adding Dry and Wet Ingredients: Gradually add the flour mixture in three parts and the apple cider mixture in two parts to the butter mixture, starting and ending with the flour mixture. Beat well after each addition but avoid overmixing; gently fold with a spatula at the end.
  7. Prepare Bundt Pan: Grease the 10-cup bundt pan thoroughly using baking spray with flour or an equivalent method to ensure the cake releases easily after baking.
  8. Transfer Batter and Bake: Pour the batter into the prepared bundt pan and spread it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool Cake in Pan: Allow the cake to cool in the pan on a wire rack for 15 minutes. Then carefully invert it onto the rack to fully cool.
  10. Prepare Topping: While the cake is still warm, mix the granulated sugar and ground cinnamon together. Brush or dab melted butter onto the cake’s surface, then sprinkle the cinnamon sugar topping over the cake in sections. Tilt the rack gently so the sugar settles into all the nooks, pressing lightly as needed without disturbing the delicate cake.
  11. Final Cooling and Serving: Let the cake cool completely before slicing. Serve optionally with whipped cream and caramel sauce for extra flavor and moisture.

Notes

  • Use a bundt pan with at least 10-cup capacity to ensure proper baking volume and shape.
  • If you prefer a deeper spice flavor, you can increase the cinnamon by ½ teaspoon.
  • Make sure to grease the pan well to prevent the cake from sticking due to its moist batter.
  • Allow the cake to cool completely before slicing to maintain structure and texture.
  • Optional toppings like whipped cream or caramel sauce add a delicious finish but are not necessary.

Keywords: apple cider cake, bundt cake, fall dessert, spiced cake, cinnamon cake, apple cake, moist cake, holiday dessert

Find it online: https://leofoster.com/apple-cider-bundt-cake-recipe/