Apple Cider Bundt Cake instantly brings back memories of crisp air, crunchy leaves, and those slightly-too-sweet cups of warm cider from the farm stands. But okay. Real talk. If you’ve ever craved that gooey, spiced, almost fall-in-a-cake feeling but didn’t know how to pull it off at home, this one’s totally for you. Maybe you’ve tried to bake a cake before and it came out sad or stuck to the pan? Ugh. Been there. Let’s fix it, together, so you can wow the pants off everyone at your next friendsgiving or Sunday night treat sesh.
How to Make This Apple Cider Donut Bundt Cake: Video Tutorial
Honestly, sometimes just reading a recipe doesn’t cut it. You wanna see all the messy mixing and, like, someone’s hand shoving cake into their mouth, right? I’ve got a friendly little video linked here where I walk you through exactly how to make this apple cider bundt cake at home. You’ll see everything from whisking up the batter to flipping out the finished cake (cross your fingers—sometimes it’s a leap of faith). And if you’re worried about the tricky stuff (like not having the right pan or figuring out the cinnamon sugar part), the video’s got real-life blunders and quick fixes. Try watching as you go; it helps, promise.
“I stumbled onto this apple cider bundt cake video and seriously, it saved my brunch. Mine actually looked like the one in the clip—highly recommend!” — Claire D.
Which Bundt Pan Should I Use
So, bundt pans. You might not think there’s a difference, but holy cow—the right pan can make or break your apple cider bundt cake. The best ones have a good nonstick coating. That’s not just marketing. It actually helps your cake slide out in one glorious piece instead of (ugh) crumbling to bits.
If you don’t own a fancy pan, a standard 10-cup bundt does the trick. Avoid anything smaller unless you want a lava-flow disaster. And if your pan’s a family heirloom and a little scratched up, give it an extra good greasing. Butter and flour are your best friends here, not spray. You do NOT want your beautiful apple cider bundt cake to get stuck. That’s heartbreak I wouldn’t wish on anyone, honestly.
How to Make Apple Cider Cake
Let’s cut to the chase. You don’t need to be a five-star restaurant chef for this. Here’s the heart of it: You reduce apple cider down to a syrupy cider flavor bomb first (takes ten, maybe fifteen minutes and makes your house smell bonkers good). Then, just whisk together flour, sugar, a heap of cozy warming spices like cinnamon and nutmeg, eggs, melted butter, and that magical cider reduction. Don’t forget the hint of vanilla.
You pour the batter into your (well-prepped) bundt pan and pop it in the oven. About fifty minutes later, the kitchen smells like you’re living inside an orchard. Give it a few minutes to cool and then the adventure of getting it out begins. But more on that in a sec! This apple cider bundt cake recipe’s all about delivering flavor with minimal fuss. Real talk—messes happen. Just keep going and trust the process.
How to Prevent Cake From Sticking to Bundt Pan
This is THE anxiety kicker, right? Here’s my go-to, and it’s simple:
- Slather every crevice in butter (use your fingers, get sticky—just be thorough).
- Dust it really well with flour and tap out the extra.
- If you want total insurance, you can line the bottom with a tiny bit of parchment paper or sprinkle a little cinnamon sugar in before pouring in the batter. Maybe it’s overkill, but it’s saved more than one apple cider bundt cake for me.
But seriously, even the best bakers flub this up sometimes. Try not to sweat it—just means it’s homemade!
How to Coat a Bundt Cake in Cinnamon Sugar
Okay, so this step? It takes the apple cider bundt cake from good to can’t-stop-eating. Melt some butter, grab a pastry brush, and go to town brushing the warm cake all over. Sprinkle on (actually, I just sort of dump it) a thick layer of cinnamon sugar. Don’t skimp. The sugary crust is unreal. Let it set for a few minutes, then slice it up. If you’re extra, serve it with a scoop of vanilla ice cream or just eat it warm in your kitchen before anyone else shows up. Zero regrets.
Common Questions
“Does it have to be fresh apple cider or is apple juice okay?”
I’ve tried both, and homemade cider makes it more special, but apple juice will work in a pinch.
“Can I make this apple cider bundt cake a day ahead?”
Absolutely, it actually gets even more flavorful by day two. Just wrap it well.
“What’s the best way to store leftovers?”
Pop the cake in an airtight container. It’ll keep on the counter for two days, but the fridge works too.
“My cake always crumbles when I try to cut it. What gives?”
Try letting it cool a bit longer before slicing. Sometimes it just needs to set up more.
“Is there a gluten-free version?”
Yep, just swap in your favorite GF all-purpose flour blend, but make sure it’s one that doesn’t need extra tweaks.
Treat Yourself and Bake This!
So, if you want cozy, sweet, and totally addictive for fall, this apple cider bundt cake is the answer. It’s easy enough for a weekday, impressive enough for a birthday or holiday. Make it for someone you like—or heck, just for yourself. And hey, if you want to geek out on the science behind apple cider cakes, there’s some cool info over at this baking science blog. Grab your apples, round up a few simple ingredients, and dive in. You’ve so got this.
Apple Cider Bundt Cake
Equipment
- Bundt Pan
- Mixing Bowls
- Whisk
- Saucepan
- Pastry Brush
Ingredients
Cake Batter
- 480 ml apple cider reduced to about half
- 250 g all-purpose flour
- 200 g granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves optional
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 115 g unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 50 g unsalted butter melted, for brushing
- 100 g granulated sugar for coating
- 2 tsp ground cinnamon for coating
Instructions
- Preheat oven to 175°C (350°F). Grease and flour a 10-cup bundt pan thoroughly.
- In a saucepan, simmer apple cider until reduced by about half. Set aside to cool slightly.
- In a bowl, whisk together flour, sugar, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter, eggs, vanilla, and cooled cider reduction.
- Combine wet and dry ingredients, stirring until just mixed. Pour batter into prepared bundt pan.
- Bake for 50–55 minutes, or until a toothpick inserted comes out clean. Let cool 10 minutes before flipping out of pan.
- Brush warm cake with melted butter. Generously coat with cinnamon sugar mixture. Let set before slicing.