This Apple Cider Bundt Cake is a deliciously moist, spiced cake with the rich flavor of apple cider in every bite. Topped with cinnamon sugar, it’s a simple yet impressive dessert that’s perfect for fall. With just the right balance of sweetness and spice, this cake is sure to become a seasonal favorite!
This easy and delicious Apple Cider Donut Cake is everything you love about fall in one delicious bite. The combination of warm spices and tangy fresh apple cider creates a moist, tender cake with rich autumnal flavors.
Topped with crunchy cinnamon sugar topping each bite tastes exactly like biting into a apple cider donut It’s the perfect way to enjoy with a cup of coffee or tea as the leaves begin to change. Whether you’re hosting a fall gathering or just want to indulge in the flavors of the season, this cake is sure to impress.
For more fall recipes, try Apple Cider Blondies , pumpkin butterscotch cookies or pumpkin spice latte cupcakes
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Why You Will Love This Apple Cider Cake
- Packed with fall flavors – This cake has all the warm fall flavors of classic apple cider donuts without the hassle of frying!
- Moist and tender – The apple cider keeps this cake perfectly moist and fluffy, while also infusing every bite with flavor.
- Easy to make – No fancy techniques or equipment needed! This is a straightforward recipe that’s perfect for bakers of any skill level.
- Perfect for gatherings – Whether for a fall party, Thanksgiving, or just a cozy night in, this delicious bundt cake is always a hit.
Ingredient Notes
- Pumpkin Pie Spice: I used a pre made pumpkin pie spice blend but you can easily make your own blend and use it in this recipe.
- Apple cider: Be sure to use real apple cider, not apple juice, for the best flavor. The cider brings both moisture and a tangy sweetness to the cake.
- All-purpose flour: Regular all purpose flour works perfectly here, giving the cake a light, tender crumb.
- Baking powder and baking soda: These leavening agents ensure the cake rises beautifully.
- Light Brown sugar: Adds depth and richness to the flavor while keeping the cake moist.
- Eggs: These bind the ingredients together and add structure to the cake.Make sure to use room temperature eggs
- Unsalted Butter: For richness and moisture. This recipe uses a combination of oil and butter for the most tender crumb and texture.
- Neutral Oil: Any neutral tasting oil such a canola, vegetable oil would work here.
- Plain yoghurt: I like to use plain yoghurt. You could also substitute with sour cream or full fat buttermilk.
- Vanilla Extract: Enhances the flavors and adds depth to this cake.
- Cinnamon sugar: Adds a wonderful crunch to this cake. You can use prepared cinnamon sugar or make your own by stirring together granulated white sugar and ground cinnamon.
Step by Step Instructions
Here is how to make and bake this easy and moist apple cider doughnut cake.
Step 1: Reduce the apple cider. In a small saucepan Add 1.5 cups of apple cider and cook over medium heat, stirring occasionally, until the cider has reduced to ¾ cup, 20 to 25 minutes.
Step 2: Make the cinnamon sugar topping. Mix 2 tablespoon of the granulated sugar and 1 teaspoon of the ground cinnamon in a small bowl and stir to combine.
Preheat oven to 350F/180C. Generously grease a 10 cup bundt pan with butter or nonstick spray, and dust it lightly with flour.
Step 1: Whisk the dry ingredients. In a medium mixing bowl whisk together flour, pumpkin pie spice, baking soda and salt. Set aside.
Step 2:Cream the butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment or In a large bowl using a hand mixer, cream the softened butter, oil granulated sugar, and brown sugar together until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 3:Combine wet and dry ingredients. On medium speed, gradually add the flour mixture to the wet ingredients, alternating with the yoghurt and reduced cider, beginning and ending with the flour mixture. Be careful not to overmix the batter.
Step 4: Bake the cake: Pour the cake batter into the prepared bundt pan and smooth the top. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5:Sprinkle with cinnamon sugar. Once the cake is cooled using a pastry brush, brush the cake with the reserved apple cider and sprinkle generously with cinnamon sugar.
Tips & Tricks
- Reduce the cider. To intensify the apple cider flavor, gently simmer the apple cider in a saucepan until it reduces to a third of its original volume before incorporating it into the batter.
- Use a kitchen scale. I highly recommend baking with a scale as it is much more accurate than cup measurements.
- Grease the Bundt Pan Well: To ensure your cake releases easily, thoroughly grease and flour the bundt pan.I prefer to use a non stick baking spray for this.
- Add Texture: Mix in some finely chopped apples or pecans for extra texture and flavor.
FAQ’s
For the best flavor, stick to apple cider. Apple juice lacks the concentrated, tangy flavor that cider brings to this recipe. If you must use juice, try reducing it down for a more intense flavor.
I have not tested this recipe with gluten free flour but you can try substituting all-purpose flour with a 1:1 gluten-free baking flour. Be sure to check that your other ingredients, like baking powder, are also gluten-free.
How do I prevent my bundt cake from sticking to the pan?
Make sure to generously grease the bundt pan with butter or non-stick spray, and dust it lightly with flour. This will ensure the cake releases easily after baking.
Definitely! You can turn this recipe into apple cider cupcakes. Just adjust the bake time to about 15-20 minutes, or until a toothpick comes out clean.
Can I add other mix-ins to this cake?
Yes! Chopped apples, raisins, or nuts like pecans or walnuts would be great additions for added texture and flavor.
Yes! You can half the recipe and bake this into a 9*5 loaf pan.
Storage & Freezing
- Room temperature: Store the apple cider cake in an airtight container at room temperature for up to 3 days.
- Refrigerator: Store this cake in an airtight container for up to a week. Just bring it to room temperature before serving.
- Freezer: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw in the fridge or at room temperature before serving.You can even freeze individual slices.Just make sure to wrap each slice in plastic wrap tightly.
More recipes you will love
Apple Cider Donut Bundt Cake
Equipment
- 10 cup bundt cake pan
- Stand Mixer
Ingredients
- ½ cup unsalted butter softened
- ½ cup neutral oil
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups apple cider
- ¼ cup yoghurt at room temperature
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¼ cup cinnamon sugar
Instructions
Prepare the apple cider reduction
- In a small saucepan, simmer 1 ½ cups of apple cider over medium heat for about 10-15 minutes until it reduces by half. You should have about ¾ cup of concentrated cider. Set aside to cool.Reserve ¼ cup for the glaze.
Prepare the cake
- Preheat your oven to 350°F (175°C) and grease a 10 cup bundt pan with butter or nonstick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
- In a large mixing bowl, cream the softened butter, oil, granulated sugar, and brown sugar together until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the creamed butter, alternating with the yoghurt and ½ cup of reduced apple cider, beginning and ending with the flour mixture. Be careful not to overmix the batter.
- Pour the batter into the prepared bundt cake pan and smooth the top. Bake for 50-55 minutes , or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Using a pastry brush, brush the entire cake with the ¼ cup of the reduced cider and sprinkle generously with cinnamon sugar
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