Moist Apple Cider Bundt Cake
A tender, cinnamon-spiced bundt cake that tastes like a crisp autumn day, reduced to a single pan. The apple cider gets boiled down to a concentrated syrup before it ever hits the batter, so the fruit flavor runs deep, not faint.
This is the cake you bring out when the air turns cool and everyone wants something warm from the oven. It stays soft for days, thanks to a generous pour of oil and that thick cider reduction.
What Makes This Apple Cider Cake So Good
I keep coming back to this bundt because it nails the balance of spice and fruit without any artificial-tasting shortcut. Boiling down fresh apple cider gives you a sticky, intense syrup that carries a gentle tartness through every bite, while the cinnamon and nutmeg warm it up just enough.
The crumb is tight and velvety, almost like a pound cake, but far lighter. Oil instead of butter keeps it moist right through the third day, and a simple vanilla glaze drips into every crevice so the outside gets a little crackle.
It also makes your kitchen smell incredible while it bakes. That alone is worth turning on the oven.
Ingredients
- 2 cups (480 ml) apple cider: unfiltered fresh cider works best, not sparkling
- 3 cups (375 g) all-purpose flour: spoon and level for accuracy
- 2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1 1/2 tsp baking soda
- 1 tsp fine sea salt
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) light brown sugar, packed
- 3 large eggs, room temperature: cold eggs can make the batter curdle
- 1 cup (240 ml) neutral oil: vegetable or avocado oil, not olive oil
- 1/2 cup (120 ml) buttermilk, room temperature: adds tenderness
- 2 tsp vanilla extract
For the glaze
- 1 cup (120 g) powdered sugar: sift if it is lumpy
- 2 to 3 tbsp apple cider: a little at a time until drizzle-ready
- Pinch of salt
Variations / Substitutions
- Use apple juice: It is sweeter and less tart than cider, so cut the granulated sugar to 3/4 cup to keep the cake balanced.
- Swap the glaze for a caramel: Spoon warm salted caramel over the cooled cake instead of the vanilla drizzle for a richer finish.
- Make it dairy-free: Replace buttermilk with an equal amount of oat milk plus 1 teaspoon of white vinegar, and let it sit 5 minutes.
- Bake it in loaf pans instead: Divide the batter between two greased 9×5-inch loaf pans and start checking doneness 10 minutes earlier.
If you need a smaller cake for a quiet weekend, try my Apple Cider Loaf Cake.
How To Make Apple Cider Bundt Cake
Step 1: Reduce the Cider
Pour the 2 cups of apple cider into a medium saucepan and bring it to a boil over medium-high heat. Let it bubble away, stirring now and then, until the liquid has reduced to a scant 3/4 cup. This takes about 15 to 18 minutes, and it should look syrupy and dark amber.
The kitchen will smell deeply of apples by now, a little richer than raw cider. Set the reduction aside to cool until it feels barely warm to the touch, otherwise it will overwork the baking soda too early.
Step 2: Whisk the Dry Ingredients
In a large bowl, whisk together the 3 cups of flour, the cinnamon, nutmeg, baking soda, and salt until the spices are evenly distributed and no streaks remain. You are basically building the flavor backbone right here, so a quick whisk is worth the minute.
The mix should look uniform and smell gently spiced. If you can still see pockets of white baking soda, give it another few stirs.
Step 3: Cream the Sugars and Eggs
Pour the 1 cup of oil into a stand mixer bowl or a large mixing bowl. Add both the granulated sugar and the packed brown sugar, then beat with the paddle attachment or a hand mixer on medium speed until the mixture looks glossy and thick, about 2 minutes. Crack in the 3 eggs one at a time, beating well after each addition so the batter stays smooth.
After the last egg disappears, the mixture will look pale and voluminous, almost like a thick caramel sauce. Scrape down the sides, then beat in the vanilla and the cooled cider reduction on low speed. Stir the buttermilk in by hand with a spatula so you do not overwhip.
Step 4: Fold the Batter and Fill the Pan
Tip half of the dry ingredients into the wet mixture and fold with a spatula until just a few flour streaks remain. Add the remaining dry mix and keep folding, stopping the moment you no longer see white patches. Overworking now will cost you a tender crumb.
Scrape the batter into a generously greased and floured 10- to 12-cup bundt pan. The batter will be thick but pourable, almost like a soft mousse. Smooth the top with a spatula and give the pan a gentle tap on the counter to settle any air pockets. Bake in a 350°F (175°C) oven for 50 to 55 minutes, until a long skewer inserted in the thickest part comes out with just a few moist crumbs.
Step 5: Turn Out and Glaze the Cake
Let the cake cool in the pan on a wire rack for exactly 10 minutes. Then invert it onto the rack and lift the pan away. The dark, steaming bundt should release cleanly, and the cinnamon scent will hit you the second it is free.
While the cake cools completely, whisk the powdered sugar with 2 tablespoons of apple cider and a tiny pinch of salt. Add the extra tablespoon of cider only if you need a thinner drizzle. Once the cake is cool, spoon the glaze over the top and let it drip down the ridges. Slice and serve the same day, while the glaze is still soft and glossy.
Tips for the Best Apple Cider Bundt Cake
- Grease the pan thoroughly with butter, then dust with flour, tapping out any excess.: Every deep ridge needs coverage so the cake releases without a fight.
- Use freshly opened, unfiltered apple cider.: The cloudy stuff has more body and natural pectin, which helps the cake stay moist.
- Cool the boiled cider until it is just warm, not steaming hot.: Hot liquid will start reacting with the baking soda before you mean it to, and your rise could suffer.
- Do not skip the 10-minute rest in the pan.: Pulling the cake too early risks tearing, waiting too long lets it stick.
Bake times by pan surface:
| Pan material | Bake time |
|---|---|
| Dark metal bundt | 45 to 50 mins |
| Light-colored aluminum | 50 to 55 mins |
Storing Leftover Cake
- Room Temperature: Keep the cake under a cake dome or tightly wrapped on the counter for up to 4 days. The glaze will soften slightly as it sits.
- Refrigerate: If your kitchen is warm, store it in the fridge for up to a week; bring slices to room temperature before serving so the crumb softens.
- Freeze: Wrap the unglazed, cooled cake whole or in slices in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight on the counter and add fresh glaze.
Frequently Asked Questions
Can I bake this cake a day ahead?
Yes, it actually improves. Bake it, let it cool completely, and wrap it tightly in plastic overnight. Glaze it the next day, just before serving.
What is the trick to measuring flour correctly?
Spoon the flour into your measuring cup and level it with a straight edge, never scoop directly from the bag. Packed flour can add an extra half cup and turn the cake dry.
Can I use a different type of glaze?
Absolutely. A simple maple glaze made with powdered sugar and maple syrup, or a brown butter icing, both work beautifully over the cinnamon cake.
Can I use sparkling cider?
No, sparkling or hard cider adds unwanted carbonation and often lacks the concentrated apple flavor you get from simmering down still, unfiltered cider. Stick with fresh-pressed.
Apple Cider Bundt Cake Recipe
Ingredients
Method
- Boil the 2 cups apple cider in a saucepan over medium-high heat until reduced to a scant 3/4 cup, about 15 to 18 minutes. Cool until warm.
- Whisk flour, cinnamon, nutmeg, baking soda, and salt in a large bowl.
- Beat oil, granulated sugar, and brown sugar on medium speed for 2 minutes. Add eggs one at a time, then vanilla and cooled cider reduction. Stir in buttermilk by hand.
- Fold dry ingredients into wet mixture just until combined. Scrape batter into a greased and floured 10- to 12-cup bundt pan. Bake at 350°F (175°C) for 50 to 55 minutes.
- Cool in pan 10 minutes, then invert onto a rack. Whisk powdered sugar with 2 to 3 tbsp cider and a pinch of salt; drizzle over completely cooled cake. Slice and serve.
