This Apple Cider Bundt Cake is a warm and inviting dessert that captures the essence of autumn in every bite. Made with real apple cider and applesauce, it’s beautifully spiced and topped with melted butter and a generous cinnamon sugar coating that creates a delicate crunch. Whether you’re hosting a fall gathering or enjoying a cozy moment with coffee, this cake is the perfect seasonal treat.
Why You’ll Love This Recipe
This cake is the definition of comfort baking. It’s easy to make, filled with the rich flavors of cinnamon, ginger, and nutmeg, and has a moist crumb thanks to the combination of apple cider and applesauce. The melted butter brushed over the top followed by a cinnamon sugar sprinkle gives it a delightful crust — almost like a cider doughnut in Bundt cake form. It’s a must-bake for the fall season.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup apple cider
- ½ cup applesauce or apple butter
- ½ cup unsalted butter, softened
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- ⅓ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- 2 tablespoons melted butter
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
Directions
- Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In another small bowl or measuring cup, combine the apple cider and applesauce (or apple butter).
- In a large mixing bowl, cream the softened butter, vegetable oil, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry ingredients in three parts, alternating with the cider mixture in two parts, beginning and ending with the dry ingredients. Stir gently after each addition and avoid overmixing.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack.
- While the cake is still warm, brush the entire surface with melted butter. Mix the cinnamon and sugar together, then sprinkle generously over the cake, pressing gently to coat all areas.
- Allow the cake to cool completely before slicing and serving.
Servings and timing
- Yield: 10 servings
- Prep time: 30 minutes
- Cook time: 45–50 minutes
- Total time: 1 hour 15 minutes
- Calories: Approximately 358 kcal per serving
Variations
- Maple glaze: Instead of cinnamon sugar, drizzle with a glaze made from powdered sugar and maple syrup.
- Apple chunks: Fold in ½ cup finely chopped fresh apples for added texture and flavor.
- Nut addition: Add ½ cup chopped pecans or walnuts to the batter.
- Cider reduction: Simmer the apple cider until reduced by half before adding for a more concentrated apple flavor.
- Gluten-free: Substitute with a gluten-free all-purpose flour blend.
Storage/Reheating
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer freshness, refrigerate for up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap the fully cooled cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight.
- Reheating: Warm individual slices briefly in the microwave (10–15 seconds) or serve at room temperature.
FAQs
Can I use store-bought apple juice instead of apple cider?
Apple cider is preferred for its bold, tart flavor. Apple juice is milder and sweeter, but it can work if cider isn’t available.
What’s the difference between applesauce and apple butter?
Apple butter is more concentrated and flavorful, giving the cake a richer apple taste. Either will work in this recipe.
Can I make this in a loaf pan?
Yes, but you’ll likely need two loaf pans. Adjust the baking time to 40–45 minutes and check for doneness with a toothpick.
How do I keep the cake from sticking to the pan?
Use baking spray with flour or grease the pan with butter and dust with flour thoroughly, getting into all the Bundt pan crevices.
Is it necessary to add both oil and butter?
Yes, the butter adds flavor while the oil contributes to a soft, moist texture. The combination creates the ideal crumb.
Can I make this cake ahead of time?
Absolutely. The flavor develops even more after a day. Just store it well-wrapped at room temperature or in the fridge.
Will the topping stay crunchy?
Yes, if applied while the cake is warm. Over time, some moisture may soften it slightly, but it will still taste delicious.
Can I skip the topping?
You can, but the cinnamon sugar topping adds a signature cider doughnut-like texture and flavor that’s worth including.
Can I reduce the sugar in the cake?
You can slightly reduce the sugar, but keep in mind that it affects texture and moisture. Try cutting only 1/4 cup total.
What’s the best way to serve this cake?
It’s delicious on its own, but also pairs beautifully with coffee, hot cider, or a scoop of vanilla ice cream.
Conclusion
This Apple Cider Bundt Cake is a delicious way to embrace the comforting flavors of fall. With its tender crumb, warm spices, and cinnamon sugar topping, it’s a crowd-pleasing dessert that feels both homey and celebratory. Whether for a holiday table, weekend brunch, or casual dessert, this cake delivers cozy charm in every bite.
PrintApple Cider Bundt Cake
A cozy, spiced Bundt cake infused with real apple cider and applesauce, topped with melted butter and cinnamon sugar for a crunchy crust. Perfect for autumn gatherings and warm drinks.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2½ 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 vegetable oil
- ¾ cup granulated sugar
- ⅓ cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp melted butter (for topping)
- ⅓ cup granulated sugar (for topping)
- ½ tsp ground cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, combine the apple cider and applesauce or apple butter. Set aside.
- In a large mixing bowl, cream the butter, vegetable oil, granulated sugar, and light brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry ingredients in three parts, alternating with the cider mixture in two parts, beginning and ending with the dry ingredients. Mix just until combined.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then carefully invert onto a wire rack.
- While the cake is still warm, brush the surface with melted butter and sprinkle with the cinnamon sugar mixture. Press gently to coat all surfaces.
- Allow the cake to cool completely before slicing and serving.
Notes
- For a deeper apple flavor, use apple butter instead of applesauce.
- Make sure to coat the cake with cinnamon sugar while it’s still warm for best adhesion.
- Serve with hot apple cider or coffee for a perfect fall treat.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 358
- Sugar: 27g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg