Moist Apple Cider Bundt Cake (Tender Crumb!)

The Ultimate Spiced Apple Cider Bundt Cake: A Perfect Fall Treat

Estimated reading time: 7 minutes  |  Prep time: 25 minutes  |  Total time: 3 hours 30 minutes (includes cooling)

Key Takeaways

• Incredibly Moist & Tender: This recipe uses sour cream and a unique apple cider reduction to create an ultra-moist crumb that stays fresh for days.
• Deep Autumnal Flavor: Packed with warm spices like cinnamon, nutmeg, and allspice, plus real apple pieces, this cake is the essence of fall.
• Simple, Foolproof Method: With clear, step-by-step instructions, even beginner bakers can achieve a perfect, beautiful bundt cake.
• Make-Ahead & Freezer-Friendly: Bake the cake in advance and glaze it just before serving, making it an ideal, stress-free dessert for holidays and gatherings.
• Versatile Serving Options: Delicious on its own with coffee or tea, or dressed up with a scoop of vanilla ice cream for a more decadent dessert experience.

Why You’ll Love This Apple Cider Bundt Cake Recipe

Get ready to fall in love with your new favorite autumn dessert! This homemade Apple Cider Bundt Cake is everything you want in a seasonal treat: incredibly moist, packed with warm spices, and bursting with real apple flavor. Unlike other recipes that just add a splash of cider, this one uses a concentrated apple cider reduction, which infuses every bite with a deep, tangy, and unforgettable taste. It’s the perfect from-scratch dessert that delivers a truly impressive result with simple, easy-to-follow steps.

The texture of this cake is simply divine. A tender, delicate crumb studded with finely diced crisp apples provides a delightful contrast, while the sweet and tangy apple cider glaze cascades down the beautiful ridges of the bundt pan. It’s a family-friendly dessert that’s perfect for any occasion, from a cozy afternoon with a cup of tea to the centerpiece of your Thanksgiving dessert table. This simple recipe is designed to be foolproof, ensuring you get a perfect texture every single time.

Ingredients You’ll Need

Using high-quality, room-temperature ingredients is the first step to creating the perfect Apple Cider Bundt Cake. Here’s exactly what you’ll need:

For the Apple Cider Reduction:

• 2 cups (480ml) fresh apple cider (not apple juice, for the best flavor)

For the Bundt Cake:

• 3 cups (360g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 cup (227g) unsalted butter, softened to room temperature
• 1 cup (220g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (120g) sour cream or full-fat Greek yogurt, at room temperature
• 1 large crisp apple (like Honeycrisp or Granny Smith), peeled, cored, and finely diced

For the Apple Cider Glaze:

• 1 1/2 cups (180g) powdered sugar, sifted
• 2-3 tablespoons reserved apple cider reduction
• 1/2 teaspoon pure vanilla extract

Essential Equipment

Having the right tools makes the baking process smooth and enjoyable. Here’s the equipment you’ll need for this recipe:

• 10 or 12-cup capacity bundt pan
• Small saucepan
• Large mixing bowl
• Medium mixing bowl
• Electric stand mixer with a paddle attachment, or a hand mixer
• Silicone spatula
• Measuring cups and spoons
• Wire cooling rack
• Small whisk

Step-by-Step Instructions

Follow these simple steps to create a show-stopping bundt cake from scratch.

1. Create the Apple Cider Reduction. First, pour the 2 cups (480ml) of apple cider into a small saucepan. Bring it to a simmer over medium heat. Then, allow the cider to gently simmer, stirring occasionally, for about 15-20 minutes. As a result, it should reduce by about half, leaving you with approximately 1 cup (240ml) of concentrated cider. Set this aside to cool completely.
2. Prepare Oven and Pan. Next, preheat your oven to 350°F (175°C). Thoroughly grease your bundt pan with butter or baking spray, making sure to get into every crevice. Afterwards, dust the inside of the pan with flour, tapping out any excess. This double preparation is crucial for preventing the cake from sticking.
3. Combine Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Whisking ensures the leaveners and spices are evenly distributed. Subsequently, set this bowl aside for later use.
4. Cream Butter and Sugars. In the large bowl of your stand mixer, or using a hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium-high speed. Continue beating for about 3-5 minutes. The mixture should become very light, pale, and fluffy. This step incorporates air, which is key for a light cake.
5. Add Eggs and Vanilla. With the mixer on low speed, add the eggs one at a time, beating well after each addition until fully incorporated. It is important to scrape down the sides of the bowl with a spatula to ensure everything is mixed evenly. Following this, mix in the vanilla extract.
6. Alternate Wet and Dry Mixtures. Now, measure out 1/2 cup (120ml) of your cooled apple cider reduction for the cake batter and reserve the rest for the glaze. Turn the mixer to its lowest speed. Add the dry ingredients in three additions, alternating with the wet ingredients (the 1/2 cup cider reduction and the sour cream) in two additions. Begin and end with the dry ingredients. Mix only until just combined to avoid overworking the gluten.
7. Fold in the Apples. Remove the bowl from the mixer. Using your silicone spatula, gently fold the finely diced apples into the batter. Ensure they are evenly distributed throughout the batter without overmixing.
8. Bake the Cake. Carefully spoon the thick batter into your prepared bundt pan, spreading it into an even layer with your spatula. Bake for 50-60 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
9. Cool the Cake. Let the cake cool in the bundt pan on a wire rack for exactly 15 minutes. This allows the cake to set slightly, making it easier to release. After 15 minutes, carefully invert the pan onto the wire rack. The cake should release easily. Finally, allow it to cool completely on the rack, which can take about 2 hours.
10. Make and Apply the Glaze. Once the cake is completely cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of the remaining apple cider reduction, and the vanilla extract. If the glaze is too thick, add more cider reduction, one teaspoon at a time, until you reach a pourable consistency. Drizzle the glaze over the top of the cooled bundt cake, allowing it to drip down the sides. Let the glaze set for about 30 minutes before slicing and serving.

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect Apple Cider Bundt Cake

• Room Temperature is Key: For a smooth, emulsified batter, ensure your butter, eggs, and sour cream are all at room temperature. This helps them combine easily and creates a more tender, even crumb in the final cake.
• Proper Pan Prep Prevents Sticking: Bundt pans have many details that can cause a cake to stick. Use softened butter and a pastry brush (or your fingers) to grease every single nook and cranny. Follow this with a thorough dusting of flour. Do not skip this step!
• Do Not Overmix: Once you begin adding the flour mixture, mix on the lowest speed and only until the flour streaks just disappear. Overmixing develops gluten, which can result in a tough, dense cake instead of a light and tender one.
• Cooling Time is Crucial: Waiting exactly 15 minutes before inverting the bundt cake is the sweet spot. Too soon, and the cake may be too fragile and fall apart. Too long, and the sugars may harden and stick the cake to the pan.

Easy Variations You Can Try

• Add a Crunch: Fold in 1/2 cup of toasted chopped pecans or walnuts along with the apples for a delightful crunchy texture.
• Caramel Drizzle: In addition to the cider glaze, drizzle some salted caramel sauce over the top for an extra decadent touch.
• Gluten-Free Option: Substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different, but it will still be a delicious homemade dessert.
• Spice It Up: Add 1/4 teaspoon of ground ginger or cardamom to the dry ingredients for an even warmer, more complex spice profile.

How to Serve & Store Your Apple Cider Bundt Cake

This Spiced Apple Cider Bundt Cake is wonderful on its own, served with a cup of coffee or hot tea. For a more decadent dessert, serve a slice with a dollop of fresh whipped cream, a dusting of cinnamon, or a scoop of vanilla bean ice cream. The combination of the warm cake and cold ice cream is truly heavenly.

To store, keep the cake in an airtight container or under a cake dome at room temperature for up to 4 days. While you can refrigerate it to extend its life to a week, be aware that refrigeration can dry out the crumb. For best results, allow refrigerated slices to come to room temperature before enjoying. For more delicious fall baking ideas, try our favorite moist pumpkin bread recipe.

Watch: How to Make It

Frequently Asked Questions