This Apple Cider Bundt Cake is a warm and cozy dessert perfect for fall! It’s filled with sweet apple cider flavor and pairs beautifully with a touch of cinnamon.
Baking this cake makes your kitchen smell amazing! I love serving it with a scoop of vanilla ice cream on cozy evenings—it’s like a warm hug on a plate! 🍏🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cake. If you want a gluten-free version, you can try a 1:1 gluten-free flour mix, which works well in most recipes.
Apple Cider: Fresh apple cider is ideal for depth of flavor, but if you can’t find it, apple juice works as a alternative, though it will be sweeter.
Sour Cream: This adds moisture and richness. You can substitute Greek yogurt for a similar texture and taste, or use buttermilk if that’s on hand.
Butter: Unsalted butter is preferred for controlling salt levels. If you’re dairy-free, coconut oil or a plant-based butter are great options.
Spices: Cinnamon and nutmeg bring warmth to the cake. If you can’t find nutmeg, you can use allspice or omit it altogether.
How Do You Ensure a Perfectly Moist Bundt Cake?
Getting a moist cake is all about balance. Here are some tips:
- Don’t overmix the batter after adding the dry ingredients. Mixing just until combined keeps it light.
- Use room temperature ingredients. This helps them blend better, creating a smoother batter.
- Bake until just set. A toothpick should come out clean but not dry. If it’s too dry, your cake can lose moisture quickly.
- Brush the cake with glaze while it’s still warm. This adds moisture and flavor right into the cake.
By following these tips, you’ll ensure your Apple Cider Bundt Cake is delightful and moist every time you bake it! Enjoy the process! 🍏🍰
How to Make Apple Cider Bundt Cake
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 1/2 cups apple cider (preferably fresh)
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- Additional granulated sugar, for coating
For the Glaze:
- 1 cup apple cider
- 1/4 cup granulated sugar
- 1 tbsp unsalted butter
How Much Time Will You Need?
This delightful Apple Cider Bundt Cake requires about 20 minutes of prep time and 50 to 60 minutes of baking time. Don’t forget to let it cool for a bit before serving! Total time is approximately 1 hour and 30 minutes, making it a great addition to your fall gatherings or cozy evenings at home.
Step-by-Step Instructions:
1. Prepping the Pan:
First, preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake comes out easily after baking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mixture will give the cake volume and flavor. Set it aside for now.
3. Creaming the Butter and Sugar:
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy—this should take about 3-4 minutes.
4. Adding Eggs:
Add the eggs one at a time to the butter mixture, making sure to beat well after each addition. This helps to incorporate air for a fluffy texture.
5. Combining Wet Ingredients:
In another bowl, whisk together the apple cider, sour cream, vanilla extract, and apple cider vinegar. This mixture adds moisture and tang to the cake.
6. Mixing It All Together:
Now, it’s time to combine! Alternately add the dry ingredient mixture and the apple cider mixture to the butter mixture. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep the cake light.
7. Baking the Cake:
Pour the batter into the prepared bundt pan, smoothing the top evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Preparing the Glaze:
While your cake is baking, make the delicious apple cider glaze! In a small saucepan, combine 1 cup of apple cider and 1/4 cup of sugar. Bring it to a boil, then simmer until it thickens to about 1/4 cup—which should take around 15-20 minutes. Stir in the butter until it’s melted and smooth.
9. Cooling & Glazing the Cake:
Once the cake is done, allow it to cool in the pan for about 10 minutes. Carefully invert it onto a wire rack. While the cake is still warm, brush or drizzle the apple cider glaze over it, letting it soak in.
10. Finishing Touches:
For a lovely finish, sprinkle a light coating of granulated sugar on top of the cake, giving it a sparkling appearance and a slight crunch. Let the cake cool completely before serving.
Enjoy your warm, fragrant Apple Cider Bundt Cake, perfect for fall celebrations and cozy gatherings. Share with friends and family, or indulge yourself—you deserve it! 🍏🍰
Can I Use Different Types of Apples for This Cake?
Yes! You can use any variety of apples you prefer or have on hand. For a more complex flavor, try mixing sweet and tart apples, like Granny Smith and Honeycrisp. Just ensure they are peeled and diced before adding them to the batter.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the Apple Cider Bundt Cake a day in advance. Just let it cool completely, then cover it tightly with plastic wrap or foil and store it at room temperature. The flavors will deepen overnight!
How Do I Store Leftover Cake?
Leftover cake can be stored in an airtight container at room temperature for up to 3 days, or you can refrigerate it for up to a week. If you want to keep it longer, consider freezing it. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil, and it can last for up to 3 months. Thaw in the fridge when you’re ready to enjoy!
Can I Substitute the Sour Cream?
Yes! If you don’t have sour cream, you can substitute it with plain Greek yogurt or even buttermilk. Both will work well to keep the cake moist and rich!