Apple Cider Bundt Cake

This apple cinnamon bundt cake will be a fall favorite for years to come!

4.80 from 5 votes

Subtly spiced with the warm flavor of cinnamon, topped with a buttery apple cider glaze and paired with a salted caramel sauce this cake is sure to bring a smile to everyone’s face with the first bite.

Prep Time20

Cook Time40

Course: All Recipes, Dessert, Snacks

Cuisine: American

Keyword: apple cider bundt cake, apple cider cake, brown sugar bundt cake

Servings: servings

Calories: 261kcal

Author: Kimberlee Ho

Equipment

Bundt Pan

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

Topping

3 tablespoons unsalted butter melted

For Serving

salted caramel sauce

US Customary - Metric

Instructions

Make Apple Cider Reduction:

In a small saucepan, heat the apple cider over medium heat, stirring occasionally, until it comes to a simmer. Continue to simmer, stirring occasionally, until it is reduced by about half, around 10 minutes. Remove from the heat and set aside. (You will need 1 cup of this apple cider reduction for the cake batter and a few tablespoons for brushing on the baked cake)
2 ½ cups apple cider

Make the Cake:

Preheat the oven to 350ºF (177ºC). Grease and flour a bundt pan. Sprinkle 1 teaspoon granulated sugar in the pan, turning the pan to coat. Set aside
In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside
2 ½ cups all-purpose flour, 3 teaspoons ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt
In the bowl of a stand mixer, beat the butter and both sugars on low speed until blended. Increase the speed of the mixer to medium-high and beat 3 minutes until light and fluffy
10 tablespoons unsalted butter, 1 cup dark brown sugar, ½ cup granulated sugar
Add eggs one at a time, beating well after each addition and scraping the sides and bottom of the bowl as needed to ensure everything is mixed evenly
2 large eggs
Reduce the mixer speed to low and beat in the applesauce (don’t worry if the mixture looks curdled, it’s supposed to look that way!). 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 occasionally with a rubber spatula to ensure it’s fully mixed. Do not overmix
1 cup applesauce
Scrape the batter into the prepared pan and spread evenly. Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and let it sit in the pan for about 10 minutes
After 10 minutes, place a wire rack over the cake and using oven mitts, grip both sides of the cake pan and the wire rack together and quickly and confidently flip the cake over so the wire rack is on the counter and the bottom of the bundt pan is facing up. Tap the cake pan firmly a few times to loosen the cake from the pan. Remove the cake pan

Top the Cake:

With a toothpick, poke holes all over the top of the cake. Whisk together melted butter and 2 tablespoons apple cider reduction, liberally brushing or spooning the mixture onto the cake (you may not use all of it). Cool cake completely on a wire rack. Once cake is cooled, slice then drizzle each slice with salted caramel sauce
3 tablespoons unsalted butter, salted caramel sauce

Notes

To store, wrap slightly warm cake in plastic wrap. This will help retain moisture in the cake and prevent the outside from drying out and getting a crust.
To freeze, slice cooled cake and place slices in a single layer on a sheet tray. Freeze at least one hour then place in a freezer safe container or bag for up to 3 months. Defrost at room temperature or place in a 350ºF (177ºC) oven for 10 minutes or until warm.
If you wish to make the topping more like a traditional glaze, add some powdered sugar into the apple cider butter mixture until your desired consistency is reached and spoon over top of the cake.

Nutrition