Apple Cider Cake brings all the flavors of autumn into one irresistible dessert. Inspired by classic apple cider donuts, this moist bundt cake features warm spices, rich apple cider flavor, a sweet cinnamon-sugar coating, and a simple apple cider glaze. Whether you’re baking for a family gathering, holiday party, or weekend treat, this cake delivers everything you love about fall in every slice.
Story
When apple season arrives, nothing captures the cozy feeling of fall quite like Apple Cider Cake. The combination of fresh apple cider, cinnamon, nutmeg, and applesauce creates a tender crumb that’s incredibly moist without being overly sweet. Instead of frying donuts, this recipe transforms those same comforting flavors into an easy bundt cake that’s perfect for sharing. It’s simple enough for beginner bakers yet impressive enough for special occasions.
Ingredients
Apple Cider Cake
- 3 cups (395 g) all-purpose flour
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup apple cider
- ½ cup unsweetened applesauce
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Cinnamon Sugar Coating
- 4 tablespoons unsalted butter, melted
- 2 tablespoons apple cider
- ⅓ cup granulated sugar
- ¾ teaspoon ground cinnamon
Apple Cider Glaze
- 1 cup powdered sugar
- 3–4 teaspoons apple cider
Step-by-Step Instructions
Preparing the Ingredients
Preheat the oven to 350°F (175°C). Grease a 10-cup bundt pan with nonstick spray and lightly dust it with flour.
In a large mixing bowl, whisk together:
- Flour
- Brown sugar
- Granulated sugar
- Cinnamon
- Nutmeg
- Baking powder
- Baking soda
- Salt
In another bowl, whisk together:
- Apple cider
- Applesauce
- Vegetable oil
- Eggs
- Vanilla
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Avoid overmixing.
Baking the Cake
Pour the batter into the prepared bundt pan.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack. Let it cool for another 30 minutes before adding the coating.
Making the Coating
Mix together:
- Melted butter
- Apple cider
In another small bowl, stir together:
- Granulated sugar
- Cinnamon
Brush the butter mixture generously over the warm cake. Immediately press the cinnamon sugar mixture onto every surface of the cake.
Making the Glaze
Whisk together powdered sugar with apple cider, adding one teaspoon at a time until the glaze reaches a pourable consistency.
Drizzle over the cooled cake before serving.
Tips for Perfect Results
Common Mistakes to Avoid
- Don’t overmix the batter.
- Measure flour accurately.
- Grease every detail of the bundt pan.
- Allow the cake to cool before removing it.
- Apply the cinnamon sugar while the cake is still warm.
Pro Tips for Better Flavor
- Use fresh apple cider instead of apple juice.
- Add a pinch of cloves for extra warmth.
- Let the cake rest for a few hours before serving for even better flavor.
- Toast chopped pecans to sprinkle over the glaze.
Serving and Storage
How to Serve
Serve Apple Cider Cake slightly warm or at room temperature with:
- Hot apple cider
- Coffee
- Chai tea
- Vanilla ice cream
- Fresh whipped cream
How to Store Leftovers
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze slices for up to 3 months. Thaw overnight and warm slightly before serving.
Conclusion
Apple Cider Cake is everything you want in a fall dessert—soft, moist, warmly spiced, and coated with irresistible cinnamon sugar. The simple apple cider glaze finishes every slice beautifully, making this recipe perfect for holidays, family gatherings, or cozy afternoons at home.
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Frequently Asked Questions
Can I make Apple Cider Cake gluten-free?
Yes. Replace the all-purpose flour with an equal amount of cup-for-cup gluten-free baking flour. Bake about 5 minutes longer if needed.
Can I make this dairy-free?
Yes. Substitute the butter in the coating with your favorite plant-based butter.
Can I freeze Apple Cider Cake?
Absolutely. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to three months. Add the glaze after thawing for the freshest appearance.
Apple Cider Cake
- Total Time: 1 hour
- Yield: 1 bundt cake, 12 slices 1x
- Diet: Vegetarian
Description
Inspired by baked apple cider donuts, this moist Apple Cider Cake combines fresh apple cider, applesauce, cinnamon, and nutmeg in a tender bundt cake. A buttery cinnamon-sugar coating and sweet apple cider glaze give every slice a warm, cozy fall flavor.
Ingredients
- 3 cups (395 g) all-purpose flour
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (240 g) apple cider
- 1/2 cup (125 g) unsweetened applesauce
- 1 cup (225 g) vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, melted
- 2 tablespoons apple cider
- 1/3 cup (70 g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 1 cup (100 g) powdered sugar
- 3 to 4 teaspoons apple cider
Instructions
- Preheat the oven to 350°F. Coat the inside of a 10-cup bundt pan with nonstick cooking spray, then dust it lightly with flour.
- Sift the all-purpose flour into a large mixing bowl. Add the brown sugar, granulated sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk until evenly combined.
- In a separate medium bowl, whisk together 1 cup apple cider, applesauce, vegetable oil, eggs, and vanilla extract.
- Pour the wet mixture into the dry mixture. Whisk gently just until no dry streaks remain. Do not overmix the batter.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
- Cool the cake in the pan for 15 minutes. Carefully invert it onto a round wire cooling rack, then let it cool for about 30 minutes.
- For the coating, stir the melted butter with 2 tablespoons apple cider in a small bowl.
- In a second small bowl, combine 1/3 cup granulated sugar with 3/4 teaspoon cinnamon.
- Brush the butter and apple cider mixture over the entire slightly warm cake, using all of the mixture.
- Immediately press the cinnamon-sugar mixture over every surface of the cake so it sticks to the coating.
- For the glaze, whisk the powdered sugar with 3 teaspoons apple cider. Add the remaining cider 1 teaspoon at a time, as needed, until the glaze becomes thick but pourable.
- Drizzle the apple cider glaze over the cooled cake. Slice and serve.
Notes
- For a gluten-free cake, replace the all-purpose flour with the same amount of cup-for-cup gluten-free baking flour and bake for about 5 additional minutes.
- For a dairy-free version, replace the unsalted butter with plant-based butter.
- Measure the flour by weight or spoon it into the measuring cup and level the top to prevent a dry, dense cake.
- Use apple cider rather than apple juice for a deeper, more concentrated fall flavor.
- Store the covered cake at room temperature for up to 3 days or refrigerate it for up to 1 week.
- Freeze individual slices in airtight wrapping for up to 3 months. Thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 481
- Sugar: 42
- Sodium: 280
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 69
- Fiber: 2
- Protein: 5
- Cholesterol: 55