Apple Cider Bundt Cake is more than just a dessert—it’s a story baked with love and shared around the table. Hi, I’m Amanda. Cooking has always been my way of bringing comfort and connection into everyday life. That’s why I created BeamRecipes, a space where real food meets real moments. From childhood memories in the kitchen to late-night baking for my family, food has always been my language of care. Here you’ll find recipes like this Apple Cider Bundt Cake—approachable, warm, and designed for real kitchens. Together, we’ll turn simple ingredients into meals that feel like home.
Why Apple Cider Bundt Cake Works
Cozy Fall Flavors
This cake blends apple cider reduction with cinnamon, nutmeg, and cloves for a deep, spiced sweetness.
Tender Crumb Structure
Sour cream and oil keep the cake moist without making it heavy.
Bundt Pan Advantage
The ridges of a Bundt pan capture glaze and sugar beautifully, making every slice flavorful.
Crowd-Friendly Dessert
It serves a group easily, making it perfect for potlucks, holidays, or weekend gatherings.
Ingredients and Swaps
Core Ingredients
- 2 cups apple cider (reduced to 1 cup)
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- 1 tsp salt
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs
- ½ cup vegetable oil
- 1 cup sour cream
- 2 tsp vanilla extract
Optional Toppings
- Cinnamon sugar for dusting
- Apple cider glaze (powdered sugar + reduced cider)
Substitutions
- Swap sour cream for Greek yogurt.
- Replace vegetable oil with melted butter for richer flavor.
- Try gluten-free flour blends if needed.
Cooking Instructions step by step
Step 1: Reduce the Apple Cider
Simmer 2 cups apple cider in a small saucepan until it reduces to 1 cup. This intensifies the flavor.
Step 2: Mix Dry Ingredients
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.
Step 3: Blend Wet Ingredients
In another bowl, beat sugar, eggs, and oil until smooth. Add sour cream, vanilla, and the reduced cider.
Step 4: Combine Batter
Slowly add dry mixture to wet, stirring until just combined. Overmixing will toughen the cake.
Step 5: Bake
Pour batter into a greased Bundt pan. Bake at 350°F for 45–50 minutes, until a toothpick comes out clean.
Step 6: Cool and Finish
Let the cake cool 15 minutes before inverting. Brush with cider glaze or sprinkle with cinnamon sugar.
Why This Cake Works
Reduced Cider Magic
Reducing the cider concentrates the apple flavor without excess liquid.
Moisture Balance
Sour cream adds tang while oil keeps the crumb soft.
Spice Harmony
The mix of cinnamon, nutmeg, and cloves echoes classic fall desserts.
Bundt Pan Caramelization
The shape gives golden crust and texture on every slice.
Easy Glazing
A light glaze highlights the cake’s ridges, adding shine and sweetness.
Variations and Adaptations
Caramel Drizzle
Swap the glaze for warm caramel sauce.
Apple Bits Inside
Fold diced apples into the batter for texture.
Maple Twist
Replace some sugar with maple syrup for a deeper sweetness.
Chocolate Lovers
Add mini chocolate chips for a fun surprise.
Breakfast Version
Skip the glaze and dust with powdered sugar for a coffee cake feel.
Common Mistakes and Fixes
Overmixing Batter
It’s tempting to keep stirring until perfectly smooth, but overmixing develops the gluten in flour, which makes the cake tough. Stop as soon as the dry ingredients disappear into the wet mixture. Small lumps are completely fine.
Skipping Cider Reduction
Apple cider straight from the bottle doesn’t have the concentrated flavor this cake needs. Always reduce it by half before adding it to the batter—this step guarantees that deep apple essence.
Uneven Greasing
Bundt pans have beautiful ridges, but they also love to trap cake. Use a pastry brush to coat every corner with butter or spray, then dust with flour or sugar for extra insurance.
Overbaking
Even five extra minutes can dry out this cake. Begin checking for doneness at 40 minutes, using a toothpick test. If it comes out mostly clean with a few crumbs, it’s ready.
Glaze Too Thin
If your glaze runs right off, add more powdered sugar one tablespoon at a time until it clings. For a shinier finish, brush the glaze on in layers instead of pouring it all at once.
Cake Sticking to the Pan
If your cake doesn’t release easily, let it cool 15 minutes, then gently tap the pan on the counter. Place a warm towel over the pan for a few minutes to loosen the edges before trying again.
Cake Sinking in the Middle
This usually means it was underbaked or the batter sat too long before baking. Make sure your oven is fully preheated, and don’t let the batter rest once it’s mixed.
FAQ
Can I make Apple Cider Bundt Cake ahead?
Yes, this cake stays wonderfully moist for up to 2 days at room temperature when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, refrigerate it for up to 5 days—just bring it back to room temperature before serving for the best texture.
Can I freeze it?
Absolutely. Wrap the whole cake or individual slices tightly in plastic wrap and then foil. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm slices in the microwave for that just-baked feel.
What if I don’t have a Bundt pan?
No problem. You can bake this cake in a 9×13-inch pan, two loaf pans, or even as muffins. Adjust baking times—about 30–35 minutes for muffins, 45 minutes for loaves, and 40–45 minutes for a 9×13 pan.
Do I need to peel apples for mix-ins?
Not at all. The skin adds both texture and color. Just dice the apples finely so they soften as they bake. If you prefer a smoother bite, peel them before folding into the batter.
Final Encouragement
When life feels rushed, baking a cake like this can be a gentle reminder to slow down. The scent of warm apple cider, the sound of laughter around the table, and the joy of serving something made with care—those are the real rewards. Go ahead and bake this cake, not because it’s perfect, but because it will make your kitchen feel like the heart of your home.
Apple Cider Bundt Cake
Equipment
- Bundt Pan
- Mixing Bowls
- Whisk
- Saucepan
- Wire Rack
Ingredients
Core Ingredients
- 2 cups apple cider reduce to 1 cup
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground cloves
- 1 tsp salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup sour cream
- 2 tsp vanilla extract
Optional Toppings
- cinnamon sugar for dusting
- apple cider glaze powdered sugar + reduced cider
Instructions
- Simmer 2 cups apple cider in a saucepan until reduced to 1 cup. Set aside to cool.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, beat granulated sugar, brown sugar, eggs, and oil until smooth. Add sour cream, vanilla, and reduced cider.
- Gradually fold dry ingredients into wet until just combined. Do not overmix.
- Pour batter into a greased Bundt pan. Bake at 350°F (175°C) for 45–50 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack. Dust with cinnamon sugar or brush with cider glaze before serving.