Apple Cider Bundt Cake
This Apple Cider Bundt Cake is cozy, spiced, and perfect for fall. Made with reduced apple cider, warm spices, and sour cream for a moist crumb, it’s a crowd-pleasing dessert that feels like autumn in every slice.
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.
Notes
For variations, drizzle with caramel sauce, fold diced apples into the batter, or replace some sugar with maple syrup. Store at room temperature for 2 days, or freeze slices for up to 3 months.