Apple Cider Bundt Cake
Pure autumn magic in every slice! 🍎 This Apple Cider Bundt Cake is a moist spiced cake packed with real apple cider and chunks of apple, drizzled with a sweet cinnamon glaze.
The secret is reducing the apple cider on the stove first. It concentrates all that flavor, so the cake has a deep apple taste. The batter gets cinnamon, nutmeg, brown sugar, sour cream and diced apples, then it bakes in a bundt pan.
This is the cake that makes the whole house smell like fall!
Why You’ll Love It
- Real apple cider. Reduced on the stove for deep apple flavor.
- Chunks of apple. Finely diced apples in every bite.
- So moist. Sour cream and brown sugar keep it tender.
- Cinnamon glaze. Powdered sugar, apple cider and cinnamon drizzled on top.
- Pretty enough for company. A bundt cake always looks special.
Ingredients You’ll Need
- Apple cider: Reduced from 1 1/2 cups down to 3/4 cup for the cake, plus a little more for the glaze.
- Cinnamon and nutmeg: The warm fall spices.
- Brown sugar, granulated sugar and butter: Beaten until fluffy.
- Sour cream: Keeps the cake moist.
- Apples: 2 of them, peeled and finely diced.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
First, simmer the apple cider in a saucepan until it’s reduced by half, then let it cool. Heat the oven and grease and flour a bundt pan. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt in one bowl. In another, beat the butter and both sugars until fluffy, then add the eggs one at a time. Add the dry ingredients in thirds, alternating with the reduced cider and sour cream, and mix just until combined. Fold in the diced apples, pour the batter into the pan, and bake until a toothpick comes out clean. Cool it in the pan for 15 minutes, turn it out, and let it cool completely. Whisk up the cinnamon glaze and drizzle it over the top.
Tips for the Best Apple Cider Bundt Cake
- Don’t skip reducing the cider. Reducing the cider concentrates the flavor. It’s the secret to the deep apple taste!
- Cool the cider. Let the reduced cider cool before adding it to the batter.
- Grease and flour the pan. Get into every ridge so the cake comes out clean.
- Don’t overmix. Mix just until combined after adding the dry ingredients.
- Cool before glazing. Cool it in the pan 15 minutes, then turn it out and let it cool completely before you drizzle.
What fall dessert should I share next: pumpkin roll or caramel apple pie? 🍎
Apple Cider Bundt Cake
Ingredients
Equipment
Method
- Simmer the 1 1/2 cups apple cider in a saucepan until reduced to 3/4 cup (about 10–15 minutes). Cool.
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Beat the butter, brown sugar, and granulated sugar until fluffy. Add the eggs one at a time.
- Add the dry ingredients in thirds, alternating with the reduced cider and sour cream, mixing just until combined.
- Fold in the diced apples. Pour into the bundt pan.
- Bake 50–60 minutes, until a toothpick comes out clean. Cool in the pan 15 minutes, then turn out and cool completely.
- Whisk the glaze ingredients until smooth and drizzle over the cake.
