Spiced Apple Cider Bundt Cake (Printable)

Moist bundt flavored with apple cider and cinnamon warms up any autumn occasion.

# What You’ll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground allspice
08 - 1/4 teaspoon ground cloves

→ Wet Ingredients

09 - 1 cup unsalted butter, softened
10 - 1 1/2 cups granulated sugar
11 - 1/2 cup packed brown sugar
12 - 3 large eggs, room temperature
13 - 1/2 cup sour cream, room temperature
14 - 1 teaspoon vanilla extract
15 - 1 1/2 cups apple cider, reduced

→ Add-ins

16 - 2 medium apples, peeled and finely diced

→ Optional Glaze

17 - 1 cup powdered sugar
18 - 2 to 3 tablespoons apple cider

# How To Make It:

01 - Preheat oven to 350°F. Grease and flour a 10-cup bundt pan thoroughly.
02 - Simmer apple cider in a saucepan over medium heat until reduced to 3/4 cup, about 15 minutes. Set aside to cool.
03 - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves in a medium bowl.
04 - Beat unsalted butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, approximately 3 to 4 minutes.
05 - Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract.
06 - Add dry ingredients in three parts, alternating with the cooled reduced apple cider, beginning and ending with the flour mixture. Mix until just combined.
07 - Gently fold the diced apples into the batter until evenly distributed.
08 - Pour batter evenly into the prepared bundt pan and smooth the top. Bake for 45 to 55 minutes or until a toothpick inserted in the center emerges clean.
09 - Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10 - Whisk powdered sugar with apple cider until smooth and pourable. Drizzle over the cooled cake before serving.

# Expert Advice:

01 -
  • The reduced cider concentrates into something almost caramel-like, giving the cake a depth you dont get from juice.
  • Its sturdy enough to travel well but stays incredibly moist for days, which means less stress and more enjoyment.
  • The spices are present but not overpowering, so the apple flavor stays front and center.
02 -
  • Do not skip greasing and flouring the bundt pan, even if its nonstick. I learned this the hard way when half the cake stayed behind in the pan.
  • Let the reduced cider cool completely before adding it to the batter, or it can scramble the eggs and ruin the texture.
  • Room temperature ingredients really do matter here. Cold eggs and sour cream don't blend smoothly and can make the batter lumpy.
03 -
  • If your bundt pan has intricate details, use a pastry brush to get butter and flour into every groove.
  • Tap the filled pan gently on the counter before baking to release any air bubbles trapped in the batter.
  • Let the cake cool completely before glazing, or the glaze will melt and slide right off.

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