Apple Cider Bundt Cake
This cozy Apple Cider Bundt Cake captures all the flavors of fall in one spiced, cider-infused dessert. Soft, moist, and finished with a cinnamon sugar coating—it’s like biting into an apple cider donut in cake form.
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.
Notes
For extra flavor, sprinkle a little cinnamon sugar into the pan before adding the batter. The cake also tastes amazing with vanilla ice cream or whipped cream.