Apple Cider Bundt Cake

Apple cider Bundt cake is such a perfect fall dessert. The homemade cake batter comes together in just a few minutes and has both apple cider and apple butter for big apple flavor that pairs beautifully with a bit of cinnamon and nutmeg.

If you are looking for a moist apple cake, you are in the right place. This from scratch Bundt cake is easy to make and has both apple cider and apple butter baked inside for big apple flavor.

The cinnamon and nutmeg help to round it out, making it smell amazing and taste even better. It is fabulous on it’s own but a drizzle of apple cider caramel sauce takes it to the next level.

The caramel is the perfect mix of rich and creamy with just the right amount of tart apple flavor. You definitely taste the apple, making it like a bite of caramel apple in each drop.

About the Recipe

I love baking Bundt cakes. They are usually pretty easy to put together, and they make a visual statement without having to do a lot of decorating.

Usually a dusting of powdered sugar or simple glaze is plenty to make it a showstopper. Of course if that glaze happens to be homemade caramel, all the better.

This recipe comes together particularly easy. Using oil instead of butter means you don’t have to worry about getting the butter softened.

You also don’t need a mixer. A couple of mixing bowls and a spatula will get the job done without breaking a sweat.

Adding both apple cider and apple butter makes the apple flavor really shine through. Plus they help to keep the crumb super moist and a bit dense, but not too dense.

You are welcome to change up the spices if you want. Add a little ginger or allspice if you want a spicier cake, but I like to keep it simple with cinnamon and nutmeg.

My apple butter already had a bit of cloves in it as well, so it all combined to make a great mix of sweet and spice.

Tips for Making Sure Your Bundt Comes Out Great

For this recipe, you will want to use a 10-12 cup Bundt cake pan. Then prepare it in your favorite way.

I use the cooking spray with the flour in it. It works well for me and is super simple.

If you like to butter and flour or butter and sugar your pan, feel free to go that route. Or you can even make your own pan release if you want.

Basically, if you have a system that works well for you keep using it. There is no point in changing what works.

Bake the cake until the edges are golden and the top bounces back when lightly touched with a finger. The exact cooking time will vary based on your oven and the shape of your pan.

You may want to start checking it a few minutes early if your pan is narrow. A heavier pan or wider shape may require a few more minutes.

Allow the cake to cool in the pan for 10-15 minutes before dumping it out. You want the cake to have a chance to cool enough to hold together but the sugars should still be warm to help prevent sticking.

As you might expect with a Bundt cake or apple cake, this cake has a nice dense (in a good way) crumb. So just a dusting of powdered sugar works well, but the caramel keeps it extra gooey and delicious.

A Few More Great Apple Cake Recipes

A vintage Dutch apple cake is a great way to start the day. Or add a scoop of vanilla ice cream to turn it into dessert.

Or make an upside down caramel apple cake with a bit of brown sugar and spice. It is a smaller cake than this one, but with similar flavors.

If you love Bundt cakes, we have lots of yummy recipes for you! Check out my homemade chocolate bundt cake or pumpkin Bundt cake with cheesecake ribbon.

Did you make this great recipe? Please leave a review in the recipe card below!

4.86 from 7 ratings

Apple Cider Bundt Cake

Author: Carlee

Servings: 12 Servings

This homemade apple Bundt cake has both apple cider and apple butter baked inside for big fruit flavor. The cinnamon and nutmeg round it out for the perfect autumnal dessert.

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Prep: 10 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 20 minutes mins

Equipment

• Nordic Ware Bundt Cake Pan & Keeper, 12 Cup capacity
• Nordic Ware Pro Bundt Pan

Ingredients 

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• ▢ 3 cups all purpose flour
• ▢ 1 cup light brown sugar packed
• ▢ 1½ teaspoons ground cinnamon
• ▢ ¼ teaspoon grated nutmeg
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 1 cup apple cider
• ▢ ½ cup apple butter
• ▢ 1 cup vegetable oil or similar
• ▢ 3 large eggs
• ▢ 2 teaspoons vanilla extract

Instructions 

• Preheat oven to 350°F and prepare a 10 or 12 cup Bundt pan with butter and flour or baking spray with flour in it.
• In a medium bowl, stir together flour, sugar, nutmeg, baking powder, salt and cinnamon. Set aside.
  3 cups all purpose flour, 1 cup light brown sugar, 1½ teaspoons ground cinnamon, ¼ teaspoon grated nutmeg, 2 teaspoons baking powder, 1 teaspoon salt, 1 cup apple cider
• In a large bowl, beat whisk together the wet ingredients until well combined.
  ½ cup apple butter, 1 cup vegetable oil, 3 large eggs, 2 teaspoons vanilla extract
• Stir the dry ingredients into the wet ingredients.
• Pour batter into prepared pan.
• Bake for about 40-45 minutes or until the edges are golden brown and the top bounces back when lightly touched with a finger. The exact baking time will vary based on the size and shape of pan you use.
• Cool cake for at least 15 minutes before inverting onto a wire rack to cool.
• Transfer to a serving dish. It is great as is, but a dusting of powdered sugar or quick glaze will add visual appeal. We like to drizzle it with apple cider caramel sauce.
• Cut slices and serve with an additional drizzle of caramel sauce.

Notes

Use a neutral flavored cooking oil like vegetable or canola oil for the cake.

Feel free to add some ginger, cloves or allspice if you like more spice in your cakes.

You can make a quick glaze from a cup of powdered sugar, a teaspoon of vanilla and about a Tablespoon of milk. Store-bought caramel sauce would also be good, but we highly recommend making apple cider caramel sauce to go with this cake. A scoop of ice cream is good too!

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Nutrition Information

Serving: 1Serving | Calories: 388kcal | Carbohydrates: 47g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 18g | Cholesterol: 47mg | Sodium: 283mg | Fiber: 1g | Sugar: 21g

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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