You know that warm, cinnamon-sugar smell that fills the air when you walk past an apple orchard bakery in the fall? This cake is that, baked right into your kitchen. My Apple Cider Bundt Cake is soft, buttery, and perfectly spiced, with a crisp cinnamon-sugar coating that makes it taste just like a fresh apple cider donut; no fryer needed. It’s cozy, nostalgic, and honestly one of those cakes you’ll want to eat straight from the pan.
Apple Cider Bundt Cake Ingredients
- Apple cider: Reducing it first concentrates the flavor and gives you that tangy-sweet apple base.
- All-purpose flour: The structure of the cake — simple and reliable for that tender crumb.
- Warm spices: A mix of cinnamon and nutmeg (and a pinch of allspice if you’re feeling fancy) for cozy, apple-picking-season vibes.
- Brown sugar + granulated sugar: Brown sugar adds richness and moisture, while granulated sugar keeps it light and balanced.
- Neutral oil: Keeps the cake soft and moist even after a couple of days.
- Eggs: Bind everything together and make the texture extra tender.
- Applesauce: Adds natural sweetness and makes the cake extra moist without being heavy.
- Vanilla: Ties all the flavors together with a little warmth.
- Cinnamon-sugar
Tips for the Best Apple Cider Bundt Cake
- Reduce your cider: Don’t skip this! Reducing the cider makes the flavor more intense and keeps the batter from being too thin.
- Grease your Bundt pan really well: Get into every nook and cranny to prevent sticking.
- Coat while warm: The cinnamon sugar will cling best when the cake is still slightly warm from the oven.
- Want a stronger apple flavor? Add a splash of apple cider concentrate or apple extract to the batter.
Tips for the Best Apple Cider Bundt Cake
- Reduce your cider: Don’t skip this! Reducing the cider makes the flavor more intense and keeps the batter from being too thin.
- Grease your Bundt pan really well: Get into every nook and cranny to prevent sticking.
- Coat while warm: The cinnamon sugar will cling best when the cake is still slightly warm from the oven.
- Want a stronger apple flavor? Add a splash of apple cider concentrate or apple extract to the batter.
How to Store
- Room temperature: Store covered for up to 3 days.
- Fridge: Keeps well for up to 5 days — just let it come to room temp before serving.
- Freezer: Wrap slices individually and freeze for up to 2 months. Warm them in the microwave and recoat with cinnamon sugar before serving.
FAQ
Can I make this ahead of time?
Yes! This cake tastes even better the next day once the flavors have had time to settle.
Do I have to reduce the apple cider?
Yes — that step gives the cake its signature apple flavor. Without it, the batter can turn out too wet and bland.
Can I use apple juice instead?
You can, but it won’t have that deep, spiced apple cider flavor. If you do, add a pinch more cinnamon and nutmeg.
Can I make it dairy-free?
Absolutely! Use dairy-free yogurt instead of applesauce and vegan butter for the coating
If you make these Apple Cider Donut Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Apple Cider Bundt Cake
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¾ cup neutral oil like vegetable or canola
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 3 large eggs room temp
- 1 tsp vanilla extract
- 1 cup apple cider reduced to ½ cup (see note below)
- ½ cup unsweetened applesauce or plain yogurt if you prefer dairy
For the cinnamon-sugar coating:
- ¼ cup salted butter melted
- ½ cup granulated sugar
- 1 ½ tsp cinnamon
Instructions
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In a small saucepan, simmer 1 cup of apple cider over medium heat until it reduces to ½ cup, about 10–15 minutes. Set aside to cool slightly.
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Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan very well with butter or nonstick spray, making sure to get into every crevice, then lightly dust with flour.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
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In a large bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in the applesauce and reduced apple cider.
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Add the dry ingredients to the wet and mix just until combined. Don’t overmix — you want a soft, tender crumb.
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Pour the batter into the prepared Bundt pan and smooth out the top. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack.
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Once the cake is warm (not hot), brush it all over with melted butter. In a small bowl, combine the granulated sugar and cinnamon, then generously sprinkle and pat it onto the cake until fully coated.
