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Apple Cider Bundt Cake
Faiza Shabir

Apple Cider Bundt Cake with Cinnamon Glaze

This Apple Cider Bundt Cake is a moist, tender fall cake infused with fresh apple cider, warm cinnamon, and cozy autumn spices. A sweet cinnamon glaze drizzled over the golden Bundt cake adds the perfect finishing touch. It's an easy and beautiful dessert for Thanksgiving, holiday gatherings, brunches, or weekend baking.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup apple cider
  • 1/2 cup sour cream
  • 1 medium apple peeled and finely diced
  • Cinnamon Glaze
  • 1 1/2 cups powdered sugar
  • 3 tablespoons apple cider
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and generously grease and flour a 10- or 12-cup Bundt pan.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract.
  6. Add the dry ingredients alternately with the apple cider and sour cream, beginning and ending with the dry ingredients.
  7. Gently fold the diced apple into the batter.
  8. Pour the batter evenly into the prepared Bundt pan and smooth the top.
  9. Bake for 48–55 minutes, or until a toothpick inserted into the thickest part comes out clean.
  10. Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack.
  11. Allow the cake to cool completely before glazing.
  12. Whisk powdered sugar, apple cider, cinnamon, and vanilla until smooth.
  13. Drizzle the cinnamon glaze generously over the cooled Bundt cake.
  14. Let the glaze set briefly before slicing and serving.

Notes

  • Use fresh apple cider rather than apple juice for the richest apple flavor.
  • Grease every detail of the Bundt pan thoroughly to prevent sticking.
  • Honeycrisp, Gala, or Granny Smith apples work well in this recipe.
  • Do not overmix the batter after adding the flour to keep the cake tender.
  • For a stronger cider flavor, reduce the apple cider slightly before adding it to the batter and allow it to cool first.
  • Let the cake cool completely before adding the glaze.
  • Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Freeze the unglazed cake tightly wrapped for up to 2 months.

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