Spiced Apple Cider Bundt Cake

I pulled this cake from the oven on a gray October afternoon when the kitchen smelled like a cider mill. The house was cold, the heat wasn't on yet, and I wanted something that tasted like fall without leaving home. That first slice, still warm, with the apples soft and the spices humming underneath, made the whole day feel warmer.

I made this for a small dinner party once, and someone asked if I'd bought it from a bakery. I didn't correct them right away. There's something satisfying about a homemade cake that looks and tastes like it took more effort than it actually did.

Ingredients

• All-purpose flour: The backbone of the structure, measured carefully so the cake doesn't turn dense or dry.
• Baking powder and baking soda: They work together to give the cake a tender crumb and a slight lift without making it too airy.
• Ground cinnamon, nutmeg, allspice, and cloves: This blend is what makes the kitchen smell like a candle you'd actually want to eat.
• Unsalted butter: Softened to room temperature so it creams properly with the sugars and creates that fluffy base.
• Granulated and brown sugar: The brown sugar adds a hint of molasses that plays beautifully with the apples and spices.
• Eggs: Room temperature eggs blend more evenly into the batter and help everything rise uniformly.
• Sour cream: Adds moisture and a slight tang that keeps the sweetness in check.
• Apple cider (reduced): Simmering it down transforms it into something richer and more concentrated, almost syrupy.
• Diced apples: I use tart ones like Granny Smith because they hold their shape and don't turn to mush in the oven.
• Powdered sugar and more cider for glaze: Optional, but it makes the cake look polished and adds a sweet finishing note.

Instructions

Prep the pan and oven:

Preheat to 350°F and grease every crevice of that bundt pan, then dust it with flour. This is the step that saves you from heartbreak when it's time to unmold.

Reduce the cider:

Simmer the cider in a small saucepan until it reduces to about three-quarters of a cup. It'll smell incredible and turn slightly darker as the sugars concentrate.

Mix the dry ingredients:

Whisk together the flour, leavening agents, salt, and all the spices in a medium bowl. Set it aside and resist the urge to skip the whisking, it distributes the spices evenly.

Cream the butter and sugars:

Beat them together until the mixture is pale and fluffy, about three to four minutes. This step traps air and sets up the cake's texture.

Add eggs and dairy:

Beat in the eggs one at a time, then mix in the sour cream and vanilla. The batter might look a little curdled, but it'll come together once you add the flour.

Alternate flour and cider:

Add the flour mixture in three parts, alternating with the cooled reduced cider, starting and ending with flour. Mix just until combined, overmixing makes the cake tough.

Fold in the apples:

Gently stir in the diced apples so they're evenly distributed. They'll sink a little during baking, but that's part of the charm.

Bake:

Pour the batter into the prepared pan, smooth the top, and bake for 45 to 55 minutes. A toothpick should come out clean or with just a few moist crumbs.

Cool and unmold:

Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack. If it sticks, run a thin knife around the edges before inverting.

Glaze (optional):

Whisk powdered sugar with a few tablespoons of cider until smooth and drizzle it over the cooled cake. It adds a glossy finish and a little extra sweetness.

Save

This cake showed up at a family gathering once, and my aunt asked for the recipe before she'd even finished her slice. I wrote it down on the back of a napkin, and she still texts me every fall to say she's making it again. It's become one of those recipes that quietly travels from kitchen to kitchen.

Choosing the Right Apples

Tart apples like Granny Smith or Honeycrisp work best because they hold their shape and don't dissolve into mush. Sweeter apples can make the cake overly sugary and lose that bright contrast. I've tried mixing varieties, and it works, but I always make sure at least half are on the tart side.

Storage and Make-Ahead Tips

This cake stays moist for up to four days when wrapped tightly in plastic wrap or stored in an airtight container. You can bake it a day ahead and glaze it the morning you plan to serve it. It also freezes beautifully, just skip the glaze until after thawing.

Serving Suggestions

I love this cake on its own with coffee in the afternoon, but it's also wonderful with a dollop of whipped cream or a scoop of vanilla ice cream. For a dinner party, I've served it with a drizzle of salted caramel sauce, and it disappeared in minutes.

• Dust with powdered sugar instead of glaze for a simpler look.
• Add a tablespoon of apple brandy to the glaze for a grown-up twist.
• Serve with hot cider or spiced tea for the full autumn experience.

Save

This cake has become my quiet tradition when the air turns crisp and the light starts fading earlier. It doesn't need fanfare, just a good cup of something warm and a moment to sit down.

Common Questions

→ What type of apples work best?

Tart varieties like Granny Smith balance sweetness and acidity, enhancing the cake’s flavor.

→ How is the apple cider used in the batter?

Apple cider is simmered and reduced to concentrate its flavor before being incorporated alternately with dry ingredients for moistness and aroma.

→ Can the glaze be modified?

Yes, adding apple brandy to the glaze gives an extra layer of warmth and complexity.

→ What’s the best way to check doneness?

A toothpick inserted in the center should come out clean, indicating the bundt is fully baked.

→ How should the bundt be cooled?

Let it cool in the pan for 15 minutes before inverting onto a wire rack to finish cooling for best texture.

→ Are there recommended serving suggestions?

Serve slices with whipped cream or vanilla ice cream to complement the warm spices and moist crumb.