Apple Cider Bundt Cake is an easy, crowd-pleasing dessert that brings bright apple flavor and cozy spice together in one pan. This version builds apple flavor in multiple ways—using a concentrated apple cider reduction plus applesauce—so every bite tastes of fall. A buttery apple-cider glaze and optional salted caramel finish make it extra special.
The cake is gently spiced with cinnamon, tender from applesauce, and brushed with an apple cider-butter glaze just after baking so the cake soaks up moisture and flavor. Serve slices with a drizzle of salted caramel sauce for a decadent finish.
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How to Get the Most Flavor in This Apple Cake
To concentrate apple flavor, reduce apple cider before adding it to the batter. Simmer the cider in a small saucepan over medium heat until it has reduced by about half—roughly 10 minutes. The reduction concentrates aroma and sweetness, giving the cake a deeper apple character that survives the bake.
In addition to the cider reduction, applesauce is folded into the batter. Applesauce adds natural moisture and enhances the apple profile. You can use homemade or store-bought applesauce; both smooth and chunky varieties work. Chunky applesauce will add a bit of texture to the crumb.
The Perfect Way to Finish a Bundt Cake
Right after the cake comes out of the oven, I like to brush it with a warm mixture of melted butter and some of the apple cider reduction. Poke the cake all over with a toothpick, then spoon or brush the butter-and-cider mixture across the top. The glaze seeps into the cake, locking in moisture and adding another layer of apple flavor.
If you prefer a traditional pourable glaze, whisk powdered sugar into the butter-and-cider mixture until you reach the consistency you like. For an indulgent serving, drizzle slices with salted caramel sauce.
FAQs
Can apple juice be substituted for apple cider?
Yes. Unsweetened apple juice can be used in equal amounts as a substitute for apple cider. If your apple juice is sweetened, reduce the sugar in the batter—try ½ cup brown sugar plus ¼ cup granulated sugar to keep the balance right.
How should I store this bundt cake so it stays moist?
Wrap the cake tightly in plastic wrap while it’s still slightly warm. This traps steam and prevents the exterior from drying out. Store at room temperature for up to 3 days; refrigerate if your kitchen is very warm or if you top it with a perishable sauce.
Can I freeze the cake?
Yes. Cool the cake completely, then slice and place the slices in a single layer on a baking sheet. Freeze for at least an hour, then transfer the frozen slices to a freezer-safe bag or container for up to 3 months. Defrost at room temperature or warm in a 350ºF oven for 5–10 minutes.
How do I prevent the cake from sticking to the bundt pan?
Use a good-quality bundt pan, ideally anodized aluminum, which promotes even baking. Grease thoroughly: spray with nonstick baking spray with flour, or brush melted butter into every crevice and dust with flour, tapping to coat evenly. Another option is to brush a mixture of melted butter, vegetable oil, and shortening into the pan, then dust lightly with flour.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
Looking for more apple recipes? Try applesauce, maple apple galette, baked apple cider donuts, or an apple cider loaf cake for more fall-inspired baking.
Apple Cider Bundt Cake
Prep Time: 20 minutes | Cook Time: 40 minutes
Course: Dessert, Snacks | Cuisine: American
Servings: 16 | Calories: 261 kcal
Equipment
- Bundt pan
- Stand mixer or hand mixer
- Small saucepan
- Wire rack
Ingredients
Apple Cider Reduction
- 2 ½ cups apple cider
Cake
- 2 ½ cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 cup applesauce (drained if very watery)
- 1 cup of the reduced apple cider (from reduction)
Topping
- 3 tablespoons unsalted butter, melted
- 2 tablespoons apple cider reduction (for brushing)
For Serving
- Salted caramel sauce, to drizzle
Instructions
Make the Apple Cider Reduction
- In a small saucepan, bring the apple cider to a simmer over medium heat. Simmer, stirring occasionally, until reduced by about half, about 10 minutes. Set aside. You will need 1 cup for the batter and a few tablespoons for brushing the baked cake.
Make the Cake
- Preheat the oven to 350ºF (177ºC). Grease and flour a bundt pan and sprinkle 1 teaspoon granulated sugar in the pan, turning to coat. Set aside.
- Whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a stand mixer bowl, beat the butter and both sugars on low until combined. Increase speed to medium-high and beat about 3 minutes, until light and fluffy.
- Add eggs one at a time, beating between each addition and scraping the bowl as needed.
- Reduce mixer speed to low and beat in the applesauce. With the mixer on low, alternate adding the flour mixture and 1 cup of the reduced apple cider, beginning and ending with the flour. Scrape the bowl and do not overmix.
- Scrape the batter into the prepared bundt pan, spreading evenly. Bake 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan about 10 minutes.
- After 10 minutes, invert the cake onto a wire rack. Tap the pan to release the cake and remove the pan.
Top the Cake
- Poke holes all over the cake with a toothpick. Whisk melted butter with 2 tablespoons apple cider reduction and brush or spoon the mixture over the cake while it is still warm (you may not use all of it). Cool completely on a wire rack.
- Slice and drizzle each piece with salted caramel sauce before serving.
Notes
- To store, wrap slightly warm cake in plastic wrap to retain moisture. Keep at room temperature up to 3 days.
- To freeze, slice the cooled cake and freeze slices in a single layer for at least one hour, then transfer to a freezer-safe container for up to 3 months. Reheat in a 350ºF oven for 5–10 minutes or thaw at room temperature.
- For a traditional glaze, whisk powdered sugar into the apple cider-butter mixture until you reach your desired consistency, then spoon over the cake.
Nutrition (per serving)
Calories: 261 | Carbohydrates: 41 g | Protein: 3 g | Fat: 10 g | Sugar: 25 g
