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This Apple Cider Bundt Cake is not only super easy, it's moist, tender and loaded with delicious apple flavor. The crisp candy-like glaze is the crowning glory!
Everyone seems to love a moist, tender Bundt cake. I love that they're easy to put together and don't require any fancy decorating. This Apple Cider Bundt cake isn't just easy, it's RIDICULOUSLY easy with just one bowl and no mixer needed. You just throw everything in a bowl and whisk as you add ingredients. The best part? In addition to all of the above, it's also RIDICULOUSLY delicious!
I guess I could have called this cake a Double Apple Cake because, in addition to apple cider, there's a generous portion of applesauce in the ingredient line-up.
Come to think of it, it could even be called a Triple Apple Cake because there's also a buttery, apple cider glaze that's brushed onto the cake shortly after it emerges from the oven.
The delicious glaze seals in the moisture and dries to a thin, crisp, candy glaze. So delicious and so pretty!
A buttery, apple cider glaze
You might be wondering if it's difficult to make the pretty glaze. I'm happy to say that it couldn't be easier. Simply combine a splash of apple cider and a few pats of butter in a microwave-safe bowl or measuring cup. Then cook the mixture in the microwave (on high power) for 1 minute to melt the butter. The final step is a scoop of powdered sugar then stir, stir, stir! That's it... brush it on the warm cake and wait for the magic to show up.
Why did my cake dome and crack at the top?
Every time I post a Bundt cake, I get two questions. First of all, why did my cake dome at the top? This is a perfectly normal phenomenon for Bundt cakes, it's the nature of the way a cake in a Bundt pan bakes. You can cut back on the doming with a silicone cake strip but it won't completely eliminate the problem.
If the doming really bothers you, you can always use a long serrated knife to remove the dome. That also allows you to have a delicious little snack that no one else will know about once you flip the cake over to serve it.
I'm okay with the dome although sometimes I use flowers around the bottom edge of my cake for a prettier presentation (as you'll note in these pics)
The second question that is often asked is "Why did my cake crack as it baked?
Again, it's the nature of a Bundt cake. It happens because Bundt cake batters are generally quite dense which makes the outside of the cake bake faster than the center. That causes the batter to rise in the center creating cracks on the top. But Bundt cakes are traditionally flipped over after baking to show the pretty shape of the cake so it doesn't matter anyway.
Fancy it up!
Although this Apple Cider Bundt Cake is beautiful on its own with the lovely, shiny glaze, sometimes life calls for a little something extra. A simple of powdered sugar makes an elegant statement. (I use a fine-mesh sieve for a light sprinkle.)
See what I mean? It takes less than a minute and brings this cake to fancy bake-shop status!
One last thing, if you don't have a Bundt pan, no worries! This recipe can also be made in 2 9x4 or 9x5-inch loaf pans. You can keep one and give one away or enjoy one and freeze the other for a rainy day!
And, if you don't tell anyone what this recipe's called you can legitimately serve it for breakfast or brunch. Just refer to it as Apple Cider Bread. I won't tell that you're serving cake for breakfast!
So put applesauce and apple cider on your shopping list and, if you have 10 minutes, throw this fabulous Apple Cider Bundt Cake together. You might just get the award for the most popular kid on the block!
Café Tips for making this Ridiculously Easy Apple Cider Bundt Cake
- You'll need a 12-cup Bundt pan (also called "Classic") to make this recipe. Before baking, check and make sure your Bundt pan will hold 12 cups. Some of the fancy Bundt pans will only hold 10 cups.
- I like to keep some of the kid-size apple sauce containers in my pantry. The little individual portions are each a half cup so there's no measuring cup dirtied for the applesauce. We don't generally eat applesauce on its own so I don't have excess applesauce sitting in my refrigerator, going to waste.
- I look for no-sugar-added applesauce that has an ingredient list consisting simply of apples, water and perhaps a bit of ascorbic acid (vitamin C) for preservation.
- This Apple Cider Bundt Cake will feed a crowd (16-20 people) but if you're not feeding a crowd or if you don't trust yourself with a delicious cake sitting around, there are two options.
- This cake freezes well. I like to freeze my cakes, uncovered for about an hour then tightly wrap them in plastic wrap to keep fresh. Freezing it unwrapped keeps the cake from getting smushed.
- The other option is to halve the recipe and use a loaf pan, as pictured above. The only tricky thing about halving this recipe is that it calls for 3 large eggs. The way I resolve this is to add one egg to the batter, then break the other one into a small bowl or measuring cup and give it a good whisking. Once the egg is whisked together it's easy to eyeball it and add approximately half of it to the bowl with the other ingredients. Another option is to use 2 medium eggs in lieu of 1½ large eggs, your choice!
- If you choose to halve the recipe, it will fit perfectly in a 9x4 or 9x5-inch loaf pan.
- Make sure you start this recipe with a LARGE bowl. It makes a LOT of batter. I learned that the first time I made this Apple Cider Bundt Cake. I started with my medium-large bowl and had to transfer it to a larger size when I realized how much batter was involved.
- It's important that you grease your Bundt pan well, getting into all the little nooks and crannies. I like to spray my pan generously with baking spray then use a small piece of paper toweling to rub it around and make sure every little part is coated. Then I lightly spray the whole thing one more time. Once, while testing this recipe, I was in a hurry and didn't follow my own instructions. Part of the cake stuck in the pan and I had to take a messy-looking cake to a family get-together. (They didn't seem to care though and wasted no time devouring the cake 😂.)
- Just a note about baking spray. It's different than non-stick cooking spray in that, instead of oil, it's a combination of shortening and flour which is perfect for greasing pans when baking. I like Baker's Joy but other baking sprays also work well. Baking spray can be found in larger grocery stores in the same area as the cooking oils and cooking spray.
- If you can't find or don't want to spend the money on baking spray, another option is to use a paper towel to rub shortening over the interior of the Bundt pan, again, making sure to cover all the surfaces. After the interior of the pan is thoroughly coated, add a small scoop of all-purpose flour then tip and tilt the pan to coat the shortening with flour. Discard any leftover flour that's left in the pan.
- The easiest and quickest way to make this cake recipe is with a whisk. Whisks are reasonably priced and are super useful kitchen tools. I use a medium-sized whisk for this Apple Cider Bundt Cake recipe.
- The best way to determine if this cake is done? You can use the classic toothpick trick - insert a toothpick or thin skewer into the center of the cake and pull it out. It will come out clean or might have a few small crumbs when the cake is done. The BEST way to be absolutely certain that the cake is done is to use an instant thermometer. It will read 200-210˚F ((94-99˚C) when perfectly done.
- This Apple Cider Bundt Cake calls for oil. People often ask if they can sub butter for the oil in cakes like this. Of course, you can, however, the cake won't be as moist. Oil gives the cake a moist, tender crumb that doesn't dry out. There is some butter in the glaze which sinks into the cake to give it a buttery flavor. So stick with the oil!
- What kind of oil to use for this recipe? Any neutral flavored oil will work well. Neutral-flavored oils are the ones that don't have a distinct flavor of their own, hence they don't compete with other flavors. Neutral-flavored oils include sunflower oil, safflower oil, grape seed oil, avocado oil, vegetable oil, canola oil and corn oil.
Thought for the day:
Where can I go from your Spirit?
Where can I flee from your presence?
If I go up to the heavens, you are there;
if I make my bed in the depths, you are there.
If I rise on the wings of the dawn,
if I settle on the far side of the sea,
even there your hand will guide me,
your right hand will hold me fast.
Psalm 139:7-10
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 1 cup neutral flavored oil sunflower, safflower, grape seed, avocado, canola and vegetable oils will all work.
- 1 cup apple cider
- 1 cup applesauce natural, no added sugar
- ⅔ cup granulated sugar
- 1 cup brown sugar packed
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 4 teaspoons baking powder
- 2½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1½ teaspoons kosher salt
- 3 cups all-purpose flour
- ¼ cup apple cider
- 1 tablespoon butter I use salted
- ⅛ teaspoon salt
- ¾ cup powdered sugar
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Preheat your oven to 325˚F. Place a piece of parchment paper or foil on a work surface and set a cooling rack on top of it (for easy cleanup).
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In a large mixing bowl, combine the oil, apple cider, applesauce, sugars, eggs and vanilla. Whisk until well combined and the batter is smooth.
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Add the baking powder, all of the spices and the salt. Whisk again until everything is well incorporated.
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Add the flour and whisk just until incorporated and the batter is fairly smooth.
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Spray a 12-cup Bundt pan (or 2 9x4 or 9x5-inch loaf pans) generously with baking spray. With a small piece of paper toweling, rub the baking spray to make sure all the grooves and crevices are coated. Spray the pan again lightly.
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Pour the batter into the prepared pan and bake for 55-65 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs on it OR (even better) an instant thermometer inserted into the center of the cake reads 200-205˚F.
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Allow the cake to cool in the pan for 10 minutes then invert onto the prepared cooling rack.
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While the cake is cooling for the 10 minutes in the pan, prepare the glaze: In a small microwave-safe bowl or measuring cup, combine the apple cider, butter and salt. Cover with a slightly damp paper towel and microwave on high power for 45-60 seconds or until the butter is melted.
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Remove from the microwave and add the powdered sugar. Whisk until nice and smooth
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Slowly brush the glaze all over the cake, including the center core. Keep brushing, using all the glaze. Some of it will drip off onto the parchment or foil but most of it should sink into the cake. Allow the cake to cool and the glaze to dry. Serve and enjoy!
Cynthia Gallo Petri says
Hello Chris Thank you for this recipe. I baked on Saturday and took the bus to my niece's home to bring the cake to her family. I did not try the cake, but I must say I had to restrain myself because the cake really smelled delicious. I've read the reviews and I now recognize that all ovens are unique and temperature ranges are guidelines. I'm working with a very old gas range/oven and I'm testing the cakes at least five minutes in advance of the lower end of the suggested temperature range. While I bake with good quality pans, I am making an effort to apply a very thick coating of vegetable shortening with a sugar coating. I thank you very much for your versatile recipes. Thank you also for mentioning about using an oven thermometer for testing. I tried it and I found it helpful.
Lindsay @ The Café Sucre Farine says
Thank you for your review, Cynthia!
Alexis G says
I just made this lovely cake today. I'm working up the courage to make the next one in my new Nordic Ware bundt pan with pine trees and corners and edges. I'm happy to say I used the entire original recipe exactly how it's written. I used cinnamon applesauce because that's what I had. I reduced the white sugar just a little because of that. I have to say this cake is so moist and warm, fall spices kind of melt on your tongue with each bite. It's amazing. It would be perfect in the fall! Mine didn't turn out the nice warmer reddish color of yours buts it's nice. I don't know why others had so much trouble. Thank you for this warm tasty cake. The glaze is perfect. I've haven't ever really glazed a cake before and I have to say I almost felt like a pastry chef! It firmed up a little crispy like. Perfect!
Chris Scheuer says
Thank you, Alexis! So glad you enjoyed this recipe!
CynDee Aerts says
I made this cake 3 times in a row. I weigh the ingredients using a metric scale. The first time I made it in a Pampered Chef bundt pan. It tested done and was up to temperature with a digital thermometer. I use a "cake goop" to thoroughly grease the inner ridges and the center cone of the pan. I left it in the pan for 10 minutes after baking. Half of it stayed in the pan.
So, I made it again. Same procedure, but I used a metal pan—same result. This time I baked it an extra 10 minutes after it tested done, left it in the pan for 10 minutes, turned it over and half of it stayed in the pan.
So....I tried it again. I thought maybe I used too much cake goop, so I cut back a bit, but still thoroughly greased the pan. Followed all of the same procedures as indicated—same exact result. The cakes completely fall apart when I try to unmold them. The 3rd one actually split into 4 pieces. What a mess. I won't be making it again, but I wasn't going to throw it away, so I made cake balls with it. I frosted them with cinnamon glaze. yummy
Chris Scheuer says
Hi CynDee, so sorry you had so much trouble with this cake. I hate wasting good ingredients. It's difficult to say what went wrong without having been there in the kitchen with you. Did you double-grease the pan as instructed in the recipe? That's about the only reason I can think of for the cake sticking.
I haven't had any issues with this cake releasing from the pan and haven't had any other reports of this. Again, sorry for your frustration.
CynDee Aerts says
Hi Chris,
I used "cake release goop" on my bundt pans. It's always been completely effective. Its a mixture of Crisco, oil and flour
Even with little nooks and crannies in the buntlette pans, the cakes pop right out. And I've never had an issue with the full-sized Bundt pans.
Puzzling.
Chris Scheuer says
It is puzzling, Cyndee, not sure what's going on. I do know that double greasing always works for me, I spray the pan, then wipe it into all the cracks and crevices, then spray lightly one more time.
Bri says
I made this cake using unpasteurized cider from a local orchard and brought it to work in a veterinary office. I cut a piece, went into an exam room, and came back to find the entire cake was gone, and my coworkers were looking for more. It was amazing, and everyone loved it. I actually made the cake again for my dad and have more cider to make myself another one.
This is definitely going to be a go-to fall recipe.
Chris Scheuer says
Wonderful! Thank you for letting us know, Bri!
Lisa says
I plan to make this today and wondered the best way to store it afterwards. Any suggestions?
Chris Scheuer says
Hi Lisa, it will be fine on the counter for a day or two. If you want to keep it longer I would freeze it. Enjoy!
Lisa says
Thanks Chris! Just finished a piece with a bit of tawny port and it was delicious! The glaze did not "crust" up, but it is super moist and has a great flavor. Will definitely make again!!!
Chris Scheuer says
Thanks, Lisa!
Deb says
I made this cake today. Followed your instructions to the T. The glaze did not harden as you said. It was more of a plain ole glaze. The cake itself was ok but lacks some umff. If I make it again I will add nuts and raisins. I also wonder instead of apple sauce if you could add chopped apples, or perhaps 1/2 cup apple sauce and 1 cup chopped apples.
Chris Scheuer says
Hi Deb, so sorry you had trouble with this recipe. The glaze should have hardened as the recipe was tested numerous times. It's difficult to say what went wrong without having been right there in the kitchen with you.
Carol says
I made the Apple Cider Bundt cake last night and it is delicious. It is very moist and this recipe is a keeper. I will try it in the loaf pans next. Thank you for all your great recipes.
Chris Scheuer says
Awesome! Thanks for letting us know, Carol!
Chris Scheuer says
You're welcome, Carol. So happy you enjoyed it! Thanks for sharing your review.
Jill says
Just thought you should know. If you press the button to change it to metric ( which we are here in Australia) it comes up saying 10 teaspoons of vanilla
Chris Scheuer says
Thanks, Jill! Not sure how that happened but it is corrected now. I appreciate you letting me know!
kim says
I made this yesterday for Thanksgiving. It was okay. Texture was good but fairly bland. If I were to make again, I'd double the spices and add a caramel sauce when serving. It just missed the mark for us.
Chris Scheuer says
Thanks for sharing your review, Kim. Happy Thanksgiving, hope you had a wonderful day!
Helen says
Hello,
Have you ever added nuts to this cake? I love to add walnuts or pecans to cakes. If so, how much would you add and would you change the cooking time? Thanks.
Chris Scheuer says
Hi Helen, you could definitely add nuts to this recipe. I would use a cup of chopped nuts. The baking time should be about the same but the best way to test doneness is with an instant thermometer. It should read 200-205˚F when the cake is perfectly done.
Regine says
The glaze is indeed outstanding. However, there must be an error in the ingredients because inside the cake was more like a bread pudding. I could only eat the candied outer layer. I made sure to use the exact ingredients though. Thanks.
Chris Scheuer says
Hi Regine, so sorry you had trouble with this cake. It's difficult to say what went wrong without having been right there in the kitchen with you. The ingredient list is correct. The interior of the cake is moist but shouldn't be like bread pudding. The recipe was tested 3 times to ensure success and I just made it again for family. Again, sorry you had inferior results.
Mary says
Can I make this cake sugar free ?
Chris Scheuer says
Hi Mary, to ensure success, it would be better to go with a recipe that is designed and tested for sugar-free baking.
Ky says
Hi Chis,
Apple cider here is NOT apple cider vinegar, is it? What is apple cider?
Ky
Chris Scheuer says
Hi Ky, no it is not vinegar. Apple cider is a beverage made from fresh apples and is unsweetened. You can find it in the produce section this time of year.
Paul says
Looks delicious
Chris Scheuer says
Thanks, Paul!
Kristina says
Have you known anyone who has tried this recipe with gluten-free flour?
Chris Scheuer says
Hi Kirstina, I haven't tried this with GF flour but perhaps some of our readers could chime in who are experts in GF baking.
Terri Ogden says
First let me say I’ve made this 3 times already to rave reviews! Everyone definitely loves it. The first 2 times I made it as originally printed. Today I made it gluten free and dairy free because my little neighbor can’t have gluten or dairy. Well it turned out just as amazing as the original! I used Namaste gluten free flour (found it very reasonably priced at my local Costco) that’s a 1:1 swap for regular flour and I greased my 2 loaf pans with plant based butter. Worked like a charm.
Thank you for another keeper in my recipe collection. I love every recipe I try from you and have never had a miss. You make me look like a rockstar 😀
Chris Scheuer says
Awesome! Thank you for letting us know, Terri!
Jason Adkins says
I love when people say something is "so simple", then when you read the ingredients, you only need 50 bucks to buy the 20 ingredients needed.
Chris Scheuer says
Hi Jason, thanks for your input. I agree that groceries are costly these days, especially if you start from scratch with ingredients. However, except for the applesauce and apple cider, most of the ingredients for this recipe are things that are pantry staples. I wish you lived nearby, I would be happy to get you the ingredients as this cake is super delicious!
Jamie Cole says
Could you tell me how to bake this in my Nordic Ware Bundtlet pan? Specifically, how full each one should be filled and how long to bake them ~ thank you!
Chris Scheuer says
Hi Jamie, I haven't tested this in Bundtlet pans so I can't say for sure. Fill them ¾ full and check them after 20 minutes and every 5 minutes after that. The best way to determine doneness is with an instant thermometer which should read 200-205˚F.
Jill says
I like the sound of this cake and would like to make it in the loaf pans. Could you tell me how long I need to cook them for, or is it the 55-65 minutes? Thankyou
Chris Scheuer says
Hi Jill, I baked mine for around 55 minutes but every oven is a little different. The best way to determine if it's done is to use an instant thermometer. The temp should be 200-205˚F when the cake is finished.
Leslie says
Does it matter what kind of apple cider I use? I live near a cidery & they sell about 6 kinds from sweet to dry.
Leslie
Chris Scheuer says
Hi Leslie, any apple cider will work for this cake. Just make sure it's regular (not hard) cider. Enjoy!