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Apple Cider Bundt Cake Recipe
Ash Tyrrell

Apple Cider Bundt Cake Recipe

I still remember the first time I pulled this cake out of the oven my whole kitchen smelled like an apple orchard in October. I brushed it with warm butter, rolled it in cinnamon-sugar, and one bite in, I knew this was going to be my go-to fall dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour – gives the cake its sturdy tender crumb
  • 3/4 tsp baking powder – helps the cake rise evenly in the bundt pan
  • 1/4 tsp baking soda – works with the applesauce for extra lift
  • 1 tsp ground cinnamon – the backbone of that cozy apple cider donut flavor
  • 1/2 tsp ground ginger – adds warmth without overpowering the apple taste
  • 1/4 tsp ground cloves – a little goes a long way for depth of spice
  • 3/4 tsp salt – balances the sweetness and sharpens the spices
  • 10 Tbsp unsalted butter softened – use room-temperature butter for a fluffy batter
  • 1 1/4 cups granulated sugar – creams with the butter for a light texture
  • 2 large eggs room temperature – bind everything together and add richness
  • 1 cup apple cider – the star ingredient don't swap it for apple juice if you can help it
  • 3/4 cup unsweetened applesauce – keeps the cake incredibly moist
  • 2 tsp pure vanilla extract – rounds out all the warm spice notes
  • 1/4 cup granulated sugar for topping – creates that signature donut-style coating
  • 1 tsp ground cinnamon for topping – pairs with sugar for the classic crunch
  • 2 Tbsp unsalted butter melted (for brushing) – helps the cinnamon-sugar stick to the warm cake

Method
 

  1. Start by preheating your oven to 350°F so it's fully heated by the time your batter is ready. Generously grease your bundt pan with nonstick spray, making sure to coat every groove. This step matters more than people think, since a bundt cake needs a clean release to look its best.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. I like to really work these together so the spices distribute evenly through the batter. This also helps avoid any pockets of raw flour later on.
  3. Beat the softened butter and sugar together on medium speed until the mixture turns pale and fluffy, which usually takes a few minutes. This step builds the light texture that makes the cake feel airy instead of dense. Don't rush it, since properly creamed butter makes a real difference.
  4. Lower your mixer speed and add the eggs one at a time, letting each fully incorporate. In a separate small bowl, stir together the apple cider, applesauce, and vanilla extract. This wet mixture is where all that signature apple flavor comes from.
  5. Alternate adding the dry flour mixture and the wet cider mixture into your batter, starting and ending with the flour. Mix on low speed just until everything is combined, since overmixing can make the cake dense. The batter should look smooth, thick, and lightly spiced in color.
  6. Spoon the batter into your prepared bundt pan and smooth the top with an offset spatula. Tap the pan firmly on the counter a couple of times to release any trapped air bubbles. Bake for 45 to 50 minutes, until a toothpick inserted comes out clean or with just a few crumbs.
  7. Let the cake cool in the pan on a wire rack for about 10 minutes before turning it out. This resting time helps the cake set so it releases cleanly without sticking. Carefully invert it onto the rack, and you should see a beautifully shaped bundt cake.
  8. While the cake is still warm, brush it all over with melted butter using a pastry brush. Combine the sugar and cinnamon in a small bowl, then sprinkle it generously over the buttered cake. Let it cool completely before slicing so the coating has time to set.

Notes

  • I always use room-temperature butter and eggs, since cold ingredients make the batter lumpy and uneven.
  • If my store-bought applesauce looks watery, I strain it through a fine mesh sieve first so it doesn't add extra moisture to the batter.
  • I brush the butter and add the cinnamon-sugar while the cake is still warm, since it sticks so much better than on a cooled cake.
  • I like using Vietnamese cinnamon for a stronger, sweeter spice flavor, but any good cinnamon works fine.
  • I tap my pan on the counter before baking every single time, since it really does prevent those annoying air pockets