This apple cider bundt cake is everything you love about baked apple cider donuts, but in bundt form! Bundt cakes are essentially giant donuts anyway, right?! This cake is ultra soft & moist with an unmistakable apple cider flavor. Many apple cider flavored baked goods don't have a predominant apple cider flavor, so in order to ensure the flavor came through in this cake I didn't bother with regular apple cider. Read below for all of my tips on making the best apple cider bundt cake!
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Ingredients
- Flour: For best results, use a high-quality unbleached all-purpose flour.
- Leaveners: You'll need both baking powder and baking soda.
- Spices: For the perfect combination of fall spices, I used cinnamon, all spice, nutmeg, and ginger.
- Unsalted Butter: You'll need just 6 tablespoon of butter for this recipe. I found that a butter-oil combination is the best way to achieve the right softness, but not miss out that butter flavor.
- Sugar: You'll need both brown sugar and granulated sugar. I opted for dark brown sugar for a deeper molasses flavor, but light brown sugar will work just fine.
- Eggs: You'll need 3 eggs at room temperature.
- Apple Cider Concentrate: This is the most important ingredient, so it's important that the flavor comes through! Regular apple cider just doesn't cut it in my opinion, so I highly recommend using apple cider concentrate!
- Neutral Oil: Use any neutral oil, such as vegetable oil, canola oil, or light-tasting extra virgin olive oil.
- Applesauce: Be sure to use unsweetened applesauce. This will also make the apple flavor more pronounced, as well as add moisture!
- Yogurt: I added a little bit of plain whole milk greek yogurt for a slightly dense, donut-like texture!
FAQ
Most recipes that are apple cider flavored call for regular apple cider, which you will need to reduce to a more concentrated flavor by boiling over the stove for a long time. Other recipes just call for apple cider that is not reduced, and therefore lack a pronounced flavor. For this recipe, I opted to just buy apple cider concentrate to save time and ensure the flavor would really come through in the cake! You can find apple cider concentrate on Amazon or most specialty food stores.
The best way to grease a bundt pan is by using a pastry brush to spread melted butter all over the inside of the pan, then dusting it with granulated sugar. Alternatively, you can use flour, but I often find that it leaves a thin crust that falls off easily, leaving your bundt cake patchy. A dusting of sugar will not only ensure your cake pops out of the pan easily, but also leaves a slightly caramelized crust.
After you take the cake out of the oven, let it cool for about 5-10 minutes. Use a knife to loosen it from the sides, then turn it out onto a cooling rack. If you allow it to cool completely in the pan, it will likely stick.
-Electric mixer: Use either a stand mixer or hand-held mixer to beat the butter and sugars.
-Bundt pan: You'll need a 10-cup bundt pan for this recipe.
- Kitchen scale: You'll need a kitchen scale to weigh all of your ingredients (read why below)!
This bundt cake is so moist, it lasts for dayyysss. Actually about 5 days in air-tight container stored at room temperature. It can also be stored in the freezer for up to 3 months.
Other fall recipes you'll love
How to accurately measure ingredients for baking
All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale.
If you would like to convert the recipe to volume measurements, this is the best conversion chart. If you chose to do this, I cannot promise a good result as I do not test my recipes with this method.
Trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Print📖 Recipe
Apple Cider Bundt Cake
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 bundt cake 1x
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This apple cider bundt cake is everything you love about baked apple cider donuts, but in bundt form! It's ultra soft & moist with an unmistakable apple cider flavor.
Ingredients
For the cake:
- 330g all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ¼ tsp all spice
- ¼ tsp nutmeg
- ¼ tsp ginger
- 180g apple cider concentrate
- 110g neutral oil
- 130g unsweetened applesauce
- 56g plain greek yogurt
- 85g unsalted butter (room temp)
- 142g dark brown sugar
- 132g granulated sugar
- 1 tsp vanilla
- 3 eggs (room temp)
For the coating:
- 30g unsalted butter (melted)
- 35g apple cider concentrate
- 30g granulated sugar
- ¾ tsp cinnamon
Instructions
For the cake:
- Preheat the oven to 350 degrees F (180 degrees C).
- Grease a 10 cup bundt pan by brushing 1 tablespoon of melted butter all over with a pastry brush, then coat with granulated sugar.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, all spice, nutmeg, and ginger. Set aside.
- In a large measuring cup or medium bowl, whisk together the apple cider concentrate, oil, applesauce, and yogurt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, dark brown sugar, and granulated sugar for 2-3 minutes.
- Add in vanilla and eggs one at a time, allowing each to fully incorporate before adding the next.
- In about 3 additions, alternate adding the dry and wet ingredients until everything is fully combined. Be sure to scrape the bottom of the bowl frequently.
- Pour batter into prepared bundt pan and bake for about 35-42 minutes.
- Allow cake to cool for no more than 10 minutes in the pan, then immediately use a knife to gently loosen the sides and turn out onto a cooling rack.
For the coating:
- In a small bowl melt the butter, then stir in the apple cider concentrate.
- In a separate bowl, combine the sugar and cinnamon.
- While the cake is still warm brush all of the butter, cider mixture all over the cake. Trust me, you want to use ALL of it!
- Immediately sprinkle the cinnamon sugar all over the cake.
- Serve the cake warm with a hot cup of apple cider or coffee!
Notes
- You can find apple cider concentrate on Amazon or most specialty food stores.
- Be sure to turn your cake out of the pan no longer than 10 minutes after it comes out of the oven.
- Store this cake in an air-tight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 449
- Sugar: 32.1 g
- Sodium: 207.8 mg
- Fat: 21.7 g
- Carbohydrates: 59.2 g
- Protein: 6 g
- Cholesterol: 81.3 mg
Keywords: apple cider bundt cake, apple cider donut cake, apple cider cake
Patricia Balch says
I would love to try the Bundt Cake Recipes, especially the Apple Cider Bundt Cake and the Rum Bundt Cake. However I live in the United States and the recipes here are posted in cups and tablespoons and teaspoons. I cannot convert grams to cups. Is there any way to obtain these recipes using cup instead of gram measurements?
Cynthia Richter says
I loved making this cake! The Apple cider concentrate makes it. I reduced regular apple cider instead of buying the concentrate. The cake is very moist and the combination of spices is perfect. I would serve this for breakfast because with the sugar crust it reminds me of a apple cider donut but it would be great for a dessert with some cinnamon whipped cream too! I’ll definitely make this again!