Spiced Apple Cider Bundt Cake
If you’ve ever wanted to capture the flavor of hot apple cider in a baked treat, this Apple Cider Bundt Cake is exactly what you’ve been looking for! It’s moist and tender, with a warm, spiced apple flavor that’s finished with a sweet apple cider glaze. And with just 15 minutes of prep, this beauty will be sittin’ pretty on your table without any trouble at all.
A Quick Look At The Recipe
- Recipe Name: Glazed Apple Cider Bundt Cake
- Serves: 12
- Main Ingredients: Apple Cider Cake, all-purpose flour, baking powder, baking soda, salt, apple pie spice, butter, light brown sugar
- Why You'll Love It: This moist and tender Apple Cider Bundt Cake captures the warm, spiced flavor of hot apple cider in every bite, topped with a sweet apple cider glaze with just 15 minutes of prep!
Sweet, Spiced & Dripping with Apple Cider Glaze
My family and I absolutely adored this Rustic Apple Pound Cake last year, and now that fall has come around once again, I knew I wanted to take things up a notch. Instead of using apples, this time we’re adding real homemade apple cider to the batter. And golly, the depth of flavor it adds is something truly special – like fall in every bite!
Oh, and don’t even get me started on the glaze. For something so simple, it really gives this cake a beautiful finishing touch.
Between this bundt cake, my Baked Apple Cider Donuts, and my Homemade Apple Fritters, I’m not sure which one I love the most. But honestly, they all hold a special place in my heart during the cozy fall season.
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Apple pie spice
- Butter (softened)
- Light brown sugar
- Eggs
- Apple cider
- Sour cream
- Vanilla extract
- Powdered sugar
Tips Before You Bake
- Don’t skimp on greasing the bundt pan! I like to use softened butter and a pastry brush to get into every nook and cranny, then dust it lightly with flour. Ain’t nothing worse than a cake that won’t release!
- Avoid overmixing once you add the flour. I usually stop as soon as I can’t see any dry streaks. Overmixing can make the cake dense and tough.
- When checking for doneness, insert the toothpick in a few different spots since Bundt cakes can bake unevenly due to the center tube.
- For a thicker glaze, start with less cider and add more gradually. I always add it a teaspoon at a time until I get the consistency I want.
How to Make Apple Cider Bundt Cake
1. Preheat the Oven
Get started by preheating your oven to 350°F and give your Bundt pan a good greasing.
2. Mix the Dry Ingredients
Next, whisk together the flour, baking powder, baking soda, salt, and apple pie spice.
3. Mix the Wet Ingredients
Grab a large bowl and beat the butter and brown sugar together until creamy. Next, beat in the eggs one at a time, then mix in the apple cider, sour cream, and vanilla until everything comes together.
4. Combine Wet & Dry
Now gradually add the flour mixture and mix just until combined.
5. Bake
Pour the batter into your prepared Bundt pan. Bake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool
Let the cake sit in the pan for about 10 minutes, then carefully flip it onto a serving plate or wire rack and let it cool completely before glazing.
7. Make the Glaze
Whisk together the powdered sugar and apple cider until you get a nice, smooth glaze. If needed, add a little more apple cider, 1 teaspoon at a time, until the glaze is thin enough to drizzle.
8. Add Glaze & Serve
Once your cake has cooled, go ahead and drizzle that glaze all over it.
While the glaze is still wet, give it a light dusting of apple pie spice for that extra special touch.
Then just let it set before you slice it up and dig in!
Storage
You can keep your apple cider bundt cake at room temperature for up to 3 days as long as it’s covered. If you need it to last a little longer, store it in the refrigerator for up to 5 days. You can also freeze it for up to 3 months by wrapping it tightly.
Apple Cider Bundt Cake FAQs
You certainly can, but if you do, I recommend fresh apple cider from the refrigerated section, not shelf-stable juice. You can also always make my easy Hot Spiced Apple Cider too!
The secret to a super moist bundt cake is using high-fat dairy like sour cream or cream cheese! Once the cake is out of the oven, I also like to wrap it while it’s still warm to lock in all that moisture.
The toothpick test is your best friend here! Stick it into the thickest part of the cake. If it comes out clean or with just a few dry crumbs, you’re good to go. If it comes out with wet batter, give it another 5 minutes and check again.
Absolutely! In fact, I think it tastes even better the next day once all the flavors have had time to settle. Just hold off on adding the glaze until you’re ready to serve so it stays nice and fresh.
Similar Recipes You’ll Love:
- Soft, Buttery Apple Crackle Cake
- Apple Maple Bakery Scones
- Cozy Slow Cooker Apple Crisp
- Caramel Apple Cheesecake
If this cake made it to your fall table, I want to know! Leave a star rating and share your experience in the comments below.
Ingredients
Apple Cider Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons apple pie spice
- ½ cup butter softened
- 1 ½ cups light brown sugar packed
- 3 large eggs
- 1 cup apple cider
- ½ cup sour cream
- 1 teaspoon vanilla extract
Apple Cider Glaze
- ¾ cup powdered sugar
- 3 tablespoons apple cider
- Apple pie spice for topping
Instructions
- Preheat oven to 350°F. Grease a Bundt pan well.
- Whisk together the flour, baking powder, baking soda, salt, and apple pie spice.2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons apple pie spice
- In a large bowl, beat the butter and brown sugar until creamy. Beat in the eggs, then mix in the apple cider, sour cream, and vanilla.½ cup butter, 1 ½ cups light brown sugar, 3 large eggs, 1 cup apple cider, ½ cup sour cream, 1 teaspoon vanilla extract
- Gradually add the flour mixture and mix just until combined.
- Pour the batter into the prepared Bundt pan. Bake for 45–50 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool in the pan for 10 minutes, then turn the cake onto a serving plate or wire rack and cool completely.
- Whisk together the powdered sugar and apple cider until smooth. If needed, add a little more apple cider, 1 teaspoon at a time, until the glaze is thin enough to drizzle.¾ cup powdered sugar, 3 tablespoons apple cider
- Drizzle the glaze over the cooled cake. Lightly dust the top with apple pie spice while the glaze is still wet. Let the glaze set before slicing.Apple pie spice