There’s something timeless about the scent of warm apple cider and cinnamon drifting from the kitchen. This sweet little Apple Cider Bundt Cake takes its cue from the classic cider donuts in a cozy little cake that’s baked in an adorable With its moist crumb, sweet-spiced flavor, and golden sugared crust, this cake brings all the charm of an old-fashioned treat.

A bundt cake topped with cinnamon sugar sits on a plate. The cake is wrapped with a cream-colored ribbon tied in a bow. Crumbs and pieces of sugar are scattered on the plate.

If you’re wanting a taste of nostalgia or just want something sweet to go with your coffee, this Bundt cake is for you.

Ingredients

The recipe uses pantry and refrigerator basic with the addition of of several spices. If cardamon is unavailable you can omit.

Step-by-Step Process Images

Helpful images for making this Apple Cider Bundt Cake. Also, you will use a standard 10-cup Bundt pan for this recipe..

A four-step collage shows hands adding ingredients to bowls: 1) dry ingredients and spices; 2) applesauce to wet mix; 3) brown sugar and butter in a bowl; 4) eggs and dry mix added to a bowl, ready for mixing.

A collage of four images labeled 5 to 8 showing cake-baking steps: adding flour to batter, mixing batter, spreading batter in a Bundt pan, and a baked Bundt cake on a plate ready for decoration.

A round Bundt cake dusted with cinnamon and brown sugar sits on a white plate atop a patterned cloth, surrounded by apple slices, cinnamon sticks, and a cake server on a marble surface.

Apple Cider Bundt Cake

This delicious apple cider bundt cake is inspired by old-fashioned cider donuts, with cozy notes of spiced cider, cinnamon sugar, and a tender, moist crumb. Packed with fall flavor in every bite.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 405

Ingredients Directions Nutrition

Ingredients

2 ½ cups all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
2 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom or 4 seeds
½ teaspoon ground ginger
½ cup unsalted butter softened
3 tbsp neutral oil like canola or vegetable
1 ½ cups brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup apple cider reduced, see note below
½ cup apple sauce

Cinnamon Sugar Coating

4 tbsp melted butter
¼ cup brown sugar
1 teaspoon cinnamon

Step by Step Directions

Preheat the oven to 350°F. Generously coat a Bundt pan with butter or nonstick baking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom.
In a separate bowl, combine the apple cider and applesauce. Whisk until smooth and set aside.
In a large mixing bowl, beat the butter, oil, and brown sugar until light and fluffy (about 2–3 minutes). Add the eggs and vanilla extract, mixing well until fully incorporated.
Gradually add the dry ingredients and apple mixture to the creamed butter mixture in alternating additions: Start with ⅓ of the flour mixture, then add ⅓ of the apple mixture. Mix gently.Repeat this step two more times, ending with the remaining apple mixture. Stir just until combined—do not overmix.
Pour the batter into the prepared Bundt pan. Tap the pan lightly on the counter to release any air bubbles.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.While the cake is still warm, brush it all over with the melted butter.
In a small bowl, mix the sugar and cinnamon. Sprinkle or pat the mixture all over the cake for a crackly sweet crust.