Description
This Cozy Moist Apple Cider Bundt Cake is a perfect fall treat that combines the warm spices of cinnamon, ginger, and cloves with the natural sweetness of apple cider and unsweetened applesauce. Softened butter, fluffy sugar, and a tender crumb come together in this easy-to-make bundt cake that tastes like freshly baked apple cider donuts. It’s a moist, flavorful dessert ideal for autumn gatherings or a cozy afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 3/4 tsp salt
Wet Ingredients
- 10 Tbsp unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs, at room temperature
- 1 cup apple cider
- 3/4 cup unsweetened applesauce
- 2 tsp pure vanilla extract
Topping
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 2 Tbsp unsalted butter, melted
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to get it ready for baking the cake.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt until evenly mixed.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and 1 1/4 cups granulated sugar on medium speed until the mixture is pale and fluffy, about 3-5 minutes.
- Add Eggs: Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition to create a smooth batter.
- Mix Wet Ingredients: In a small bowl, combine the apple cider, unsweetened applesauce, and vanilla extract.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients—start and end with the dry mixture. Mix each addition just until incorporated to avoid overmixing.
- Prepare the Bundt Pan: Spray a 10-cup bundt pan generously with nonstick cooking spray to ensure the cake releases easily after baking.
- Fill and Smooth Batter: Spoon the batter into the prepared bundt pan and smooth the surface with an offset spatula. Tap the pan sharply on the counter to release any air bubbles trapped inside the batter.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 45 to 50 minutes. The cake is done when it turns golden brown, springs back when lightly touched, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Carefully invert the cake onto the wire rack to cool completely.
- Prepare Topping: Place the wire rack with the cake over wax paper or parchment to catch drips. In a small bowl, mix 1/4 cup granulated sugar with 1 teaspoon cinnamon. Brush the warm cake with melted butter, then sprinkle the cinnamon sugar mixture generously over the top.
- Serve and Store: Allow the cake to cool completely before serving. Store leftovers in an airtight container at room temperature for up to 2 days.
Notes
- Apple cider bundt cake is an ideal fall dessert with warm spices reminiscent of apple cider donuts.
- Using softened butter instead of melted adds to the cake’s tender, moist texture.
- Be careful not to overmix the batter to keep the crumb light and fluffy.
- For extra flavor, warm your apple cider slightly before adding.
- This cake stores well at room temperature but is best enjoyed fresh within two days.
- You can dust the cooled cake with powdered sugar instead of cinnamon sugar if preferred.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
