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Best Homemade Spiced Apple Cider Bundt Cake Recipe

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This spiced apple cider bundt cake uses reduced apple cider for a deep, tangy apple flavor, with a tender crumb and a crackly cider glaze. It’s the perfect cozy dessert for fall gatherings or a quiet afternoon with coffee.

Ingredients

Scale
  • 2 cups fresh apple cider
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 ½ cups powdered sugar
  • 3 tablespoons reduced apple cider
  • ½ teaspoon vanilla extract

Instructions

  1. Reduce the apple cider: Pour 2 cups of fresh apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 20-25 minutes, stirring occasionally, until reduced to about ½ cup and syrupy. Pour into a small bowl and let cool completely. You will use about ¼ cup in the cake batter and 3 tablespoons in the glaze.
  2. Preheat oven to 350°F (175°C). Grease a 10 to 15-cup bundt pan thoroughly with softened butter, then dust with flour and tap out excess.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In a stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down the bowl.
  5. Add eggs one at a time, beating well after each addition. Scrape the bowl again. Add vanilla extract and ¼ cup of the cooled reduced cider. Mix on low until just combined (batter may look curdled).
  6. With mixer on low, add one-third of the dry ingredients, then half of the buttermilk. Repeat with another third of dry ingredients, remaining buttermilk, and final third of dry ingredients. Mix just until flour disappears. Fold batter once with a rubber spatula.
  7. Pour batter into prepared bundt pan and spread evenly. Tap pan gently on counter to release air bubbles. Bake for 45-55 minutes, until a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs. Top should be deep golden brown and spring back when touched.
  8. Let cake cool in pan on a wire rack for exactly 15 minutes. Invert onto rack and let cool completely, about 1 hour.
  9. While cake cools, whisk together powdered sugar, 3 tablespoons reduced cider, and ½ teaspoon vanilla extract until smooth.
  10. Once cake is completely cool, drizzle glaze over the top. Let set for about 10 minutes before slicing.

Notes

Do not rush the cider reduction; keep at a gentle simmer. Room temperature ingredients are crucial for proper creaming. Grease the pan thoroughly to prevent sticking. Let cake cool in pan for exactly 15 minutes before inverting. Glaze only when cake is completely cool to achieve a crackly shell. Store at room temperature for up to 3 days; do not refrigerate. Freeze unglazed cake for up to 3 months.

Nutrition

Keywords: apple cider bundt cake, spiced apple cake, fall dessert, bundt cake, apple cider recipe

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