Description
This Apple Cider Bundt Cake is a moist, spiced cake bursting with the warm flavors of cinnamon, ginger, nutmeg, and cloves. Sweetened with dark brown sugar and apple cider, it’s perfectly topped with a cinnamon sugar coating and a smooth apple cider glaze that adds a delightful finishing touch. Ideal for fall celebrations or anytime you crave a comforting dessert, this cake is baked in a bundt pan to create an elegant presentation that’s easy to slice and serve.
Ingredients
Scale
Cake
- 2 cups plus 2 tablespoons (266 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cups (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) dark brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup full fat sour cream, room temperature
- 3/4 cup apple cider (not apple juice)
Topping
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- pinch of nutmeg
Glaze
- 1 1/2 cups confectioners sugar, sifted
- 4–6 tablespoons apple cider (or milk)
Instructions
- Preheat Oven: Set your oven to 350°F (176°C) and prepare your ingredients and tools.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves) until evenly combined. Set aside.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the room temperature butter with the dark brown sugar and granulated sugar on medium speed until the mixture is light and fluffy. Stop to scrape down the sides of the bowl to ensure even mixing.
- Add Eggs: Reduce the mixer speed to low, then add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl with a spatula between each egg to maintain smooth batter.
- Incorporate Vanilla and Sour Cream: Add the vanilla extract and sour cream to the batter, mixing until fully combined.
- Add Flour and Apple Cider Alternately: Gradually add the flour mixture alternating with apple cider, beginning and ending with the flour mixture. Mix on low speed until just combined to avoid overmixing, which can toughen the cake.
- Prepare Bundt Pan: Spray a 12-cup bundt pan with non-stick baking spray to ensure easy removal of the cake.
- Pour Batter: Transfer the batter evenly into the bundt pan. Smooth the surface with a spatula to create an even top.
- Bake: Place the bundt pan on a large baking sheet and bake in the preheated oven for 45 to 50 minutes. Check doneness by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs attached. Avoid overbaking to keep the cake moist.
- Cool in Pan: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes to firm up.
- Invert and Cool Completely: After 10 minutes, carefully invert the bundt pan onto a plate or platter to release the cake. Allow the cake to cool completely before proceeding with topping.
- Apply Cinnamon Sugar Topping: Use a pastry brush to coat the entire cooled cake with the melted butter. In a small bowl, combine granulated sugar, ground cinnamon, and a pinch of nutmeg. Immediately sprinkle this cinnamon sugar mixture generously over the butter-coated cake, gently pressing it onto the top and sides to adhere firmly.
- Make Glaze: In a small bowl, whisk together the sifted confectioners sugar and 4 tablespoons apple cider (or milk) until smooth and pourable. Adjust the consistency by adding more liquid if too thick or more sugar if too thin.
- Drizzle Glaze: Drizzle the glaze evenly over the cinnamon sugar topping on the cake, allowing it to cascade over the sides for a beautiful finish.
Notes
- Store the cake tightly covered at room temperature for up to 3 days to maintain freshness.
- To freeze, cool the cake completely and freeze prior to glazing. Thaw before applying the glaze and serving.
- For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend. Be careful not to overbake the cake to prevent it from drying out.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 44g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 90mg
