The Ultimate Spiced Apple Cider Bundt Cake: A Perfect Autumn Treat
Estimated reading time: 7 minutes | Prep time: 40 minutes | Total time: 3 hours 30 minutes (includes cooling)
Key Takeaways
- Intense Apple Flavor: The secret is reducing fresh apple cider to create a concentrated syrup, infusing every bite with deep, authentic autumn apple notes.
- Incredibly Moist & Tender Crumb: Thanks to room temperature ingredients and sour cream, this cake has a wonderfully soft, moist texture that stays fresh for days.
- Perfect for Any Occasion: This simple recipe is a showstopper for holiday gatherings, a cozy family-friendly dessert, or a sweet treat to enjoy with your morning coffee.
- Make-Ahead & Freezer-Friendly: This cake freezes beautifully without the glaze, making it a perfect make-ahead dessert for busy holiday seasons.
Table of Contents
Why You’ll Love This Spiced Apple Cider Bundt Cake Recipe
Welcome to the only recipe you’ll ever need for a truly unforgettable Spiced Apple Cider Bundt Cake. This isn’t just another apple cake; it’s a celebration of autumn, packed with warm spices and an intense, concentrated apple flavor that comes from a simple but game-changing technique: reducing apple cider. This homemade cake is beautifully moist, incredibly tender, and finished with a sweet cider glaze that perfectly complements the warm notes of cinnamon, ginger, and nutmeg.
What makes this from-scratch recipe so special is its perfect texture and deep flavor profile. The concentrated cider reduction, combined with tangy sour cream and finely diced fresh apples, creates a crumb that is both rich and light. It’s the perfect easy dessert for a cozy evening, a Thanksgiving gathering, or any fall celebration. Whether you’re a seasoned baker or just starting, this simple recipe will guide you to creating a stunning and delicious Bundt cake that looks as good as it tastes.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture for this Spiced Apple Cider Bundt Cake. Here’s what you’ll need:
For the Apple Cider Reduction
- 2 cups (480ml) fresh apple cider (not apple juice)
For the Cake Batter
- 3 cups (360g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon fine sea salt
- 1 cup (226g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120g) sour cream or full-fat plain yogurt, at room temperature
- 2 medium apples (like Honeycrisp or Granny Smith), peeled, cored, and finely diced
For the Cider Glaze
- 1 1/2 cups (180g) powdered sugar, sifted
- 2-3 tablespoons reserved apple cider reduction
- 1/2 teaspoon vanilla extract
- A pinch of ground cinnamon
Step-by-Step Instructions
Follow these simple steps to create a flawless homemade apple cider cake from scratch.
- Reduce the Apple Cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Simmer for 15-20 minutes, or until the cider has reduced to approximately 2/3 cup. This step is crucial for a powerful apple flavor. Set aside to cool completely.
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10 or 12-cup Bundt pan, ensuring every nook and cranny is coated to prevent sticking. A non-stick baking spray with flour also works well.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, allspice, and fine sea salt. Whisking ensures everything is evenly distributed. Set aside.
- Cream Butter and Sugars: In the large bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the room-temperature butter until smooth and creamy. Add the granulated and light brown sugars and beat on medium-high speed for 3-4 minutes until the mixture is very light and fluffy.
- Add Eggs and Vanilla: With the mixer on low, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
- Alternate Wet and Dry Mixes: Measure out 1/2 cup of the cooled cider reduction for the batter (reserve the rest for the glaze). In a small bowl, stir together this 1/2 cup of cider and the sour cream. On low speed, add the dry ingredients in three additions, alternating with the sour cream mixture in two additions (begin and end with the dry ingredients). Mix only until the last streaks of flour disappear. Do not overmix.
- Fold in the Apples: Remove the bowl from the mixer and use a silicone spatula to gently fold in the finely diced apples by hand. This prevents overmixing and keeps the cake’s crumb tender.
- Bake the Cake: Pour the batter into your prepared Bundt pan and spread evenly. Bake for 50-60 minutes. The cake is done when a long wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool the Cake Properly: Let the cake cool in the Bundt pan on a wire rack for exactly 15 minutes. Then, carefully invert the cake onto the wire rack to cool completely to room temperature, which takes about 2 hours. This two-step cooling process is key for a clean release.
- Make and Apply the Glaze: In a small bowl, whisk the sifted powdered sugar, 2 tablespoons of the reserved cider reduction, vanilla extract, and a pinch of cinnamon. Add more cider reduction, 1/2 teaspoon at a time, until you reach a smooth, pourable consistency. Drizzle the glaze over the completely cooled cake. Let it set for 30 minutes before slicing.
Baking Tips, Variations & Substitutions
Pro Tips for a Perfect Spiced Apple Cider Bundt Cake
- Room Temperature is Non-Negotiable: For a smooth, uniform batter, ensure your butter, eggs, and sour cream are all at room temperature. This helps them emulsify properly, creating a lighter, more tender cake.
- Don’t Skip the Cider Reduction: This is the most important step for achieving a deep, authentic apple flavor. Using regular cider will result in a bland cake with a potentially soggy crumb.
- Master the Bundt Pan Prep: Bundt cakes are notorious for sticking. Use softened butter and a pastry brush to get into every crevice, then dust with flour and tap out the excess. This creates a foolproof non-stick barrier.
- Avoid Overmixing at All Costs: Once you add the flour, mix on the lowest speed and only until just combined. Overmixing develops gluten, which leads to a dense and tough cake. Always fold in the apples by hand.
Easy Variations You Can Try
- Add a Nutty Crunch: Fold in 1 cup of toasted, chopped pecans or walnuts along with the apples for a wonderful textural contrast.
- Brown Butter Glaze: For an even richer, nuttier flavor, brown 3 tablespoons of butter and add it to your glaze ingredients.
- Shortcut with Apple Pie Spice: If you don’t have individual spices, you can substitute the cinnamon, ginger, nutmeg, and allspice with 3 to 3 1/2 teaspoons of a pre-made apple pie spice blend.
How to Serve & Store Your Spiced Apple Cider Bundt Cake
This cake is absolutely wonderful on its own, but a slice served warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream is pure bliss. It’s a perfect dessert, afternoon snack with coffee, or even a special breakfast treat during the holidays.
To store, keep the cake in an airtight container at room temperature for up to 3 days. You can refrigerate it to extend its life to 5 days, but be aware that this can dry out the crumb. For best results, allow refrigerated slices to come back to room temperature before serving, or gently warm them in the microwave for 10-15 seconds to restore their softness. For another fantastic fall recipe, try our easy pumpkin spice loaf cake.
Watch: How to Make It
Frequently Asked Questions
Can I make this Spiced Apple Cider Bundt Cake ahead of time?
Absolutely! This cake is a great make-ahead option. You can bake the cake a day in advance, let it cool completely, and store it tightly wrapped at room temperature. Prepare and add the glaze just before you plan to serve it for the freshest look and texture.
Can I freeze this recipe?
Yes, this cake freezes beautifully. For best results, freeze the cake without the glaze. Wrap the completely cooled cake tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight at room temperature, then prepare and add the glaze before serving.
Can I reduce the sugar in this recipe?
While you can slightly reduce the sugar by about 1/4 cup (50g) without a major impact, remember that sugar contributes to moisture and tender structure, not just sweetness. Reducing it further may result in a drier, less tender cake.
What are the best apples and other substitutions I can make?
Firm, crisp apples like Granny Smith, Honeycrisp, Braeburn, or Gala are best as they hold their shape. For substitutions, you can swap the sour cream for an equal amount of full-fat plain Greek yogurt. You can also replace the individual spices with 3 to 3 1/2 teaspoons of a pre-made apple pie spice blend.
