Spiced Apple Cider Bundt (Printable)
Moist and aromatic bundt cake with apple cider and warm spices, perfect for autumn treats.
# 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:
01 - Preheat oven to 350°F. Thoroughly grease and flour a 10-cup bundt pan.
02 - Simmer apple cider over medium heat in a saucepan until reduced to 3/4 cup, about 15 minutes. Let cool.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.
04 - Using an electric mixer, cream butter with granulated and brown sugars until light and fluffy, approximately 3 to 4 minutes.
05 - Beat in the eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract.
06 - Add the flour mixture in three parts, alternating with reduced apple cider, beginning and ending with the flour mixture. Mix until just combined.
07 - Gently fold diced apples into the batter.
08 - Pour batter evenly into prepared pan and smooth the top. Bake for 45 to 55 minutes or until a toothpick inserted in the center exits 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 cooled cake before serving.
# Expert Tips:
01 -
- The reduced apple cider creates a depth of flavor that regular recipes miss, making it taste less like a dessert and more like comfort.
- It's forgiving enough for a weeknight bake but impressive enough to bring somewhere and have people ask for the recipe.
- A bundt pan means you barely have to decorate—it does the work for you and always looks intentional.
02 -
- The reduced apple cider must cool completely before you add it to the batter, or the heat will scramble the eggs and break the emulsion—I learned this by having to start over on a Tuesday night.
- Don't use hot apples straight from the microwave to soften them; cold diced apples stay firmer and distribute more evenly, so prep them ahead and refrigerate them if you can.
03 -
- If you want to add apple brandy to the glaze like some people do, add just 1 tablespoon and adjust the apple cider down slightly so it stays pourable—it deepens the flavor without making it boozy.
- To ensure even baking in a bundt pan, place it on a baking sheet before it goes in the oven so the bottom doesn't brown too quickly or too slowly depending on your oven's hot spots.