Apple Cider Bundt Cake

A true celebration of fall, this Apple Cider Bundt Cake is warmly spiced, ultra-moist, and topped with a rich caramel apple glaze. Made with apple cider, applesauce, and cinnamon, it’s finished with a buttery cinnamon-sugar coating and a generous drizzle of homemade caramel for the ultimate autumn dessert.

Why You’ll Love This Recipe

This cake perfectly captures the flavors of the season with every bite. The combination of apple cider, applesauce, and a blend of warm spices results in a tender, flavorful crumb. Topped with a buttery cinnamon-sugar crust and luscious caramel glaze, it’s a show-stopping dessert that feels cozy and indulgent.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 2½ cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1½ tablespoons ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 10 tablespoons unsalted butter (1 stick + 2 tbsp), room temperature
• 1¼ cups white sugar
• 2 large eggs, room temperature
• 1 cup apple cider
• 3/4 cup unsweetened applesauce
• 1–2 teaspoons vanilla extract

For the Topping:

• 1/4 cup white sugar
• 1–1½ tablespoons ground cinnamon
• 2 tablespoons unsalted butter, melted

For the Caramel Apple Glaze:

• 1 cup light brown sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/2 cup heavy cream
• 1/2 cup apple cider

directions

1. Preheat oven to 350°F. Generously spray a bundt pan with nonstick spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
3. In a large mixer bowl, cream butter and sugar until pale and fluffy. Reduce speed to low and add eggs one at a time.
4. In a small bowl, combine apple cider, applesauce, and vanilla.
5. Add the flour mixture to the butter mixture in three additions, alternating with the cider mixture. Mix just until combined.
6. Pour batter into the prepared bundt pan, smooth the top, and tap to release air bubbles.
7. Bake for 45–50 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 7 minutes, then invert onto a wire rack.

Prepare the Caramel Apple Glaze: 8. In a saucepan over medium heat, melt brown sugar and butter, stirring constantly. 9. Slowly add heavy cream and apple cider (mixture will bubble). Stir and let boil lightly for 1 minute. 10. Remove from heat and cool slightly. Reheat gently if it thickens before use.

Finish the Cake: 11. While the cake is warm, brush with melted butter. 12. Combine sugar and cinnamon, then sprinkle generously over the cake. 13. Drizzle caramel apple glaze over the top. Let cool completely before serving.

Servings and timing

This Apple Cider Bundt Cake yields 12 servings.

• Prep Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Calories: Approximately 420 kcal per serving

Variations

• Add Nuts: Chopped pecans or walnuts can be folded into the batter for added crunch.
• Maple Glaze Alternative: Substitute the caramel glaze with a maple glaze for a twist.
• Spiced Pear Version: Replace applesauce with pear puree and add ground ginger for a pear-spice version.
• Mini Bundts: Use a mini bundt pan and reduce the baking time for individual servings.
• Gluten-Free: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.

To reheat, place individual slices in the microwave for 15-20 seconds. If refrigerated, allow the cake to come to room temperature before serving or reheat gently.

FAQs

How do I prevent the cake from sticking to the bundt pan?

Generously grease the pan with nonstick spray and ensure all crevices are coated. You can also dust it with flour for extra assurance.

Can I use store-bought caramel sauce instead of making the glaze?

Yes, store-bought caramel can be used, but the homemade version adds a richer, fresher flavor.

What type of apple cider should I use?

Use non-alcoholic apple cider for the best flavor. Fresh-pressed or unfiltered cider gives a robust apple taste.

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it covered at room temperature and glaze before serving.

What kind of applesauce is best?

Unsweetened applesauce is ideal to control the sweetness of the cake.

Can I freeze this cake?

Yes, freeze the unglazed cake wrapped tightly in plastic wrap and foil. Thaw and glaze before serving.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.

Can I substitute apple juice for apple cider?

While possible, apple juice is less concentrated in flavor. Cider is preferred for a richer taste.

What kind of bundt pan should I use?

Any standard 10 to 12-cup bundt pan works well. Ensure it’s nonstick or well-greased.

Why did my cake turn out dry?

Overbaking is the most common reason. Check the cake at the 45-minute mark and monitor closely.

Conclusion

This Apple Cider Bundt Cake with Caramel Apple Glaze is the quintessential fall dessert. Moist, flavorful, and topped with a decadent glaze, it’s perfect for any autumn gathering. With simple ingredients and straightforward steps, it brings warm, comforting flavors to your table effortlessly.

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