If you are looking for the perfect cake to make in the fall, this Apple Cider Bundt Cake is it! This spiced cider cake is soft, moist and has the perfect balance of sweetness. I love feeding my sweet tooth but overpowering it? Not so much. This apple cider doughnut cake really balances all the flavor of spices and apple, without being too sweet.

A close up photo of a slice of Apple Cider Bundt Cake.

I don’t drink coffee, but I know people will eat a slice of “coffee cake” with their morning coffee. (I’m using quotes here on “coffee cake” because most coffee cakes don’t actually have coffee in them at all! — such as my chocolate chip coffee cake and my pumpkin coffee cake. Coffee cakes get their name from when the cake is eaten — with a morning coffee — instead of from what’s in them.) Anyway, I feel like this apple cider cake is the perfect candidate for a morning “coffee cake” breakfast. 

There’s really something so classy and pretty about a bundt cake. I don’t have to do anything fancy to a bundt cake to make it look amazing — it already does because of the beautiful pan! If you’re looking for other delicious bundt cake recipes, you should definitely try my gingerbread bundt cake, my blood orange cardamom bundt cake, and my lemon poppy seed bundt cake.

Overhead photo of an apple cider Bundt Cake against a white background.

Ingredients

  • Apple cider — This is important since apple juice doesn’t have the same flavor as a spiced apple cider.
  • Flour
  • Whole wheat flour — I love it when we can add in a more whole grain flour option!
  • Baking powder
  • Baking soda
  • Ground cinnamon 
  • Apple pie spice
  • Salt
  • Sugar
  • Light brown sugar
  • Vegetable oil
  • Unsweetened applesauce — Adding applesauce is a great way to add extra moisture to your cakes, especially in an apple cake!
  • Vanilla extract
  • Eggs — Make sure your eggs are at room temperature before you use them. This really makes a difference in how your cakes will bake and rise.
  • Unsalted butter

How to Make Apple Cider Bundt Cake

  1. Place the apple cider in a small saucepan over medium heat. Bring to a boil then reduce to a simmer and reduce the liquid by half. You will need 1 cup of reduced apple cider. Set aside to cool to room temperature. 
  2. Then, preheat your oven to 350°F and grease a 10- or 12-cup bundt pan. I used a 12-cup pan, and it had a little space to spare once the cake was fully baked. (I use cooking spray with flour in it). 
  3. Next, you’ll whisk the flours, baking powder, baking soda, apple pie spice, salt, and 1 ½  tsp of the cinnamon in a large bowl.
    Dry ingredients (flour, whole wheat flour, sugar, cinnamon) in a glass bowl.
  4. In another bowl, whisk 1 ½ cups of the granulated sugar, brown sugar, the reduced apple cider, oil, applesauce, vanilla, and eggs.
    "Wet ingredients" in a glass bowl, consisting of 3 eggs, oil, apple sauce and vanilla.
  5. Add the wet ingredients to the dry ingredients and whisk to combine. Transfer the batter to the prepared bundt pan.
    A Bundt Cake full of cake batter.
  6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs on it. Transfer to a wire rack set over a rimmed baking sheet and let the cake cool in the pan for 15 minutes.
    A baked Bundt Cake, still in the bundt pan, against a white background.
  7. While the cake is cooling in the pan, mix the remaining ¼ cup of sugar and ½ tsp cinnamon in a small bowl. 
  8. Invert the warm bundt cake onto the wire rack. Brush the cake with the melted butter then sprinkle the cake with the cinnamon sugar mixture. Let the cake finish cooling completely before slicing and serving.
    A white pastry brush spreading melted butter over a Bundt Cake.
  9. Store the cake covered, at room temperature for 2 days

 

 

 

 

 

A Bundt Cake on a wire rack.

FAQS and Recipe Tips

  • Can I use apple juice instead of apple cider? — You technically can, but I highly recommend getting apple cider. It is made with extra spices so it has a sharper and richer flavor than normal apple juice. However, if you don’t have apple cider, you can always make it! Place apple juice on the stove and add about 1/8 tsp of nutmeg, 1/8 tsp ground cloves, 1/2 tsp cinnamon, and 1 tsp allspice to the 2 cups of apple juice. (Optional, add 1-2 tablespoons of brown sugar to sweeten it). Simmer until reduced by half. 
  • Can I use all wheat flour instead of all-purpose white flour? — I recommend using the portions in the recipe. While you can use all wheat flour, you should remember that wheat flour has a coarser texture (which is how it has more nutrients and fiber than white flour), so that will affect your bake. You can read more about substituting wheat flour from Better Homes and Gardens
  • What’s the difference between dark brown sugar and light brown sugar? — The difference between light and dark brown sugar is how much molasses is in it. Dark brown sugar has more molasses in it and will bring a more toffee-like or caramel-like flavor. You can read more about the differences and uses of light and dark brown sugar at Taste of Home

An apple cider cake with cinnamon sugar sprinkled overtop.

More Apple Recipes

A close up photo of a slice of Apple Cider Bundt Cake.
Print Review
5 from 1 vote

Apple Cider Bundt Cake

A moist apple cider bundt cake is perfect for fall!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 10 slices

Ingredients
 

  • 2 cups apple cider - (see notes)
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon - divided
  • 3/4 teaspoon apple pie spice
  • 1/2 teaspoon salt
  • 1 3/4 cups granulated sugar - divided
  • 1/4 cup brown sugar - packed
  • 3/4 cup vegetable oil
  • 3/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 3 eggs - at room temperature
  • 3 tablespoons butter - melted (salted or unsalted)

Instructions
 

  • Place the apple cider in a small saucepan over medium heat. Bring to a boil then reduce to a simmer and reduce the liquid by half. You will need 1 cup of reduced apple cider. Set aside to cool to room temperature. 
  • Preheat oven to 350°F. Grease a 10 or 12 cup bundt pan. (I use cooking spray with flour in it to grease my bundt pans). I used a 12 cup bundt pan and had room to spare after it was fully baked.
  • In a large bowl whisk the flours, baking powder, baking soda, 1 1/2 tsp cinnamon, apple pie spice and salt. 
  • In another bowl whisk 1 ½ cups granulated sugar, brown sugar, the reduced apple cider, applesauce, vanilla, and eggs. 
  • Add the wet ingredients to the dry ingredients and whisk to combine. Transfer the batter to the prepared bundt pan. 
  • Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs on it. Transfer to a wire rack set over a rimmed baking sheet and let cool for 15 minutes. 
  • While the cake is cooling in the pan, mix the remaining ¼ cup of sugar and ½ tsp cinnamon in a small bowl. 
  • Invert the warm bundt cake onto the wire rack. Brush the cake with the melted butter then sprinkle the cake with the cinnamon sugar mixture. Let the cake finish cooling completely before slicing and serving. 
  • Store the cake covered, at room temperature for 2 days. 

Notes

Bundt pans need to be thoroughly greased before using. You can grease a bundt pan with room temperature butter then dust it with flour. Or use shortening and flour. OR spray liberally with a cooking spray containing flour.
If you don't have spiced apple cider but you do have apple juice, you can "make" your own apple cider. Place the apple juice on the stove and add about 1/8 tsp of nutmeg, 1/8 tsp ground cloves, 1/2 tsp cinnamon, and 1 tsp all spice to the 2 cups of apple juice. (Optional, add 1-2 tablespoons of brown sugar to sweeten it). Simmer until reduced by half. 

Nutrition

Calories: 512kcal (26%)Carbohydrates: 76g (25%)Protein: 6g (12%)Fat: 22g (34%)Saturated Fat: 16g (80%)Cholesterol: 58mg (19%)Sodium: 225mg (9%)Potassium: 218mg (6%)Fiber: 2g (8%)Sugar: 47g (52%)Vitamin A: 182IU (4%)Vitamin C: 1mg (1%)Calcium: 56mg (6%)Iron: 2mg (11%)
author: Salt & Baker
Course: Dessert
Cuisine: American
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