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.
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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.
Carlee’s Tips and Tricks
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.
Apple Cider Bundt Cake
Ingredients
- 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 3 cups all purpose flour, 1 cup light brown sugar, 1½ teaspoons ground cinnamon, ¼ teaspoon grated nutmeg, 2 teaspoons baking powder, and 1 teaspoon salt. Set aside.
- In a large bowl, beat whisk together the 1 cup apple cider, ½ cup apple butter, 1 cup vegetable oil, 3 large eggs, and 2 teaspoons vanilla extract until well combined.
- 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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Carlee, that cake looks SINfully delicious! I could eat the sauce with a spoon. 😮 Thank you so much for allowing me to include it in my apple round-up! Have a great day!
I wish I could send you a slice. The caramel sauce is one of my favorite things to make in the fall. The cider really adds something fantastic!
So licking my computer screen is inappropriate?? lol! Thanks for sharing such deliciousness at Country Fair Blog Party!
It's totally appropriate (as long as nobody is watching, that is!) Thank you!
Looks delicious! Thanks for linkin' up with What's Cookin' Wednesday!
Thanks, Karly!
Thanks!
This looks SO yummy!
Thank you!
Absolutely beautiful! You are a food artist!
Aw! Thank you!