Here's Why I Always Make This Apple Cider Bundt Cake
Okay, confession time—most of my best baking happens when fall rolls around and, honestly, there's something about the smell of apples and cinnamon that just makes my old (slightly unreliable) oven seem inviting. Last Thanksgiving, I wanted something kinda nostalgic that wasn’t the usual pumpkin pie, and stumbled across this Apple Cider Bundt Cake idea. Turns out, now it's a bit of a staple—I mean, even my cousin who "hates cake" (impossible, but here we are) usually sneaks a second slice.
And don't worry, if your kitchen looks like a flour bomb went off when you bake, you are among friends. Mine too.
Why You'll Love It (Or at least, Why I Do)
I make this when the weather goes wonky—blustery, damp, leaves crunching underfoot. My family goes crazy for this because it’s got this sweet, not-too-rich crumb, plus all that apple cider-y tang. Also, my son claims it smells better than those fancy candles from that shop in the mall (he’s right, don’t tell my mom). Honestly, sometimes the cider reduction step is a bit fiddly, but skipping it once made the cake taste kinda blah, so I do it now, grumbling the whole way through. Oh! And my neighbor, Sue, asked for the recipe twice and tells everyone it’s "that cake from Meghan’s house." Still cracks me up.
Here’s What You’ll Need (Don’t Sweat the Small Stuff)
- 1 ½ cups real apple cider (I've tried both local cider and store-brand, both are fine. If in a pinch, apple juice works, just not as punchy)
- 2 cups all-purpose flour (I've done half whole wheat, but it comes out denser. Not as cake-y, so up to you!)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon (or hey, mix cinnamon and nutmeg for a more complex vibe)
- ½ teaspoon ground ginger (optional, but I like the little kick)
- ¼ teaspoon allspice or cloves (don’t overdo it unless you like a super spicy cake)
- ½ cup unsalted butter, melted (honestly, salted works too, just dial the extra salt back)
- ½ cup light brown sugar (once ran out and used all white, but brown is tastier)
- ½ cup granulated sugar
- 2 large eggs, room temp if you can manage it
- ½ cup sour cream (Greek yogurt also works—maybe don’t tell my grandma though)
- 1 teaspoon vanilla extract (honestly, cheap vanilla works but if you’ve got the fancy stuff use it!)
How To Make Apple Cider Bundt Cake (Or: How Not To Panic Mid-Recipe)
- Reduce the cider: Pour the apple cider into a small saucepan and simmer (no lid) for about 15-20 minutes, down to roughly ¾ cup. This step is, well, mildly tedious. Just give it a stir here and there so it doesn't go from cider to sticky glue. Take care; it'll be hot!
- Prep your Bundt pan: Grease it. I mean it. Get into all those little swirly bits. Nothing says "oops" like half a cake stuck in the pan. Flour it too if you want to play it safe.
- Mix the dry ingredients: In one bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. This is usually where my cat decides to come get involved—don’t be like my cat.
- Mix the wet stuff: In a bigger bowl (big enough for the whole shebang), whisk together the melted butter, both sugars, eggs, sour cream, vanilla, and your cooled (not boiling!) cider reduction. If it’s too hot, it scrambles the eggs. Ask me how I know.
- Bring it together: Add the dry mix into the wet. Go gently, just until combined. Don’t overmix or things get chewy, and not in a good way. This is where I sneak a taste—don’t judge. Batter might look a little lumpy or weird but if it tastes good, you’re golden.
- Bake: Pour (scrape?) the batter into your pan. Level it out, but no need to be super precise. Bake at 350 F (that's 180 C-ish) for 40-45 minutes. Start checking at 40—when a toothpick poked in comes out mostly clean, you’re good. It’ll smell awesome, so try not to open the oven door ten times.
- Cool: Wait 15 minutes before flipping it out. Or 20. Don’t be hasty—otherwise, it's disaster and you’ll be eating cake scraps (which, okay, are still delicious…)
Real-World Notes (Learned the Messy Way)
- I once left the cider reduction boiling and ended up with a chewy caramel mess. Keep an eye out!
- Cake looks a bit sunk in the middle? It's still tasty. Icing sugar dusting hides everything.
- If you want it extra moist, poke holes in it and brush with warm cider right after baking.
If You Want to Tweak Things (Or Just Go Rogue)
- Tried using applesauce for half the butter. Makes it lighter but a bit less rich—still good for breakfast.
- Swapped brown sugar for maple syrup one time—eh, tasted fine but I missed the caramel-y depth. Maybe just a drizzle of maple on top is better!
- I did a gluten-free version with a 1:1 flour—worked pretty well, but I needed to bake it a bit longer.
Gear You’ll Need (Or Not)
- Bundt pan (classic, but you can use a loaf pan in a pinch—just bake longer and watch the center)
- Mixing bowls, whisk, and a spatula—sometimes I just use the same bowl for wet and dry if I’m in a hurry, but I know it’s not "proper"
- Small saucepan for the cider (a slightly battered one works, trust me)
If you're missing a Bundt, check out this clever work-around from King Arthur Baking.
How To Store It (If It Somehow Survives)
Wrap up leftover cake in foil or pop it in an airtight container. It’ll stay moist on the counter 2-3 days, or fridge it for a week. You can freeze slices, but, honestly, in my house it never lasts more than a day so who are we kidding?
How I Like To Serve It (Do As You Please)
I’m all about the warm cake + thick vanilla yogurt thing (especially at breakfast—it’s might sound odd, but trust me). Sometimes we’ll go full-dessert with cinnamon whipped cream or even a scoop of vanilla ice cream if we’ve got guests. On autumn afternoons, with a cup of strong tea—bliss. You can even fancy it up with an apple cider glaze (like the one from Sally’s Baking Addiction, which is lovely).
Lessons I’ve Learned The Hard Way (So You Don’t Have To)
- Once tried to shortcut the cooling time—ended up with a pile of warm crumbs. Be patient here, or learn to love "deconstructed" cake.
- Let the cider cool before adding it to the batter. Hot cider = weirdly cooked bits. Yuck.
- Don’t be shy with the butter when prepping your pan. I’ve used spray in a rush, but real butter is less risky for sticking.
FAQ: Stuff Folks Keep Asking Me About This Cake
- Can I use apple juice instead of cider? Yeah, you can—but it’s sweeter and not as tangy. Actually, I find the cake benefits from the deeper flavor of cider. Juice isn't bad, just different.
- What if I don’t own a Bundt pan? Use a loaf or even a deep round cake tin, just bake longer and keep an eye out. Or borrow from a neighbor! Or, as above, check out that King Arthur Baking blog.
- Is it okay to leave out the spices? I suppose, but it won’t be as autumn-y. Maybe just cut back if you’re spice-sensitive.
- How do I know it’s done baking? Toothpick trick mostly works—but not always perfectly. If it springs back, and the top looks set, you're probably good.
- Can I glaze it? Oh, absolutely! Sometimes I go wild and drizzle a quick cider glaze with powdered sugar, cider, and a splash of vanilla. Changes things up nicely.
Okay, slight tangent—apple picking season is my all-time favorite. Nothing beats the taste (and smell) of local apples, but this cake does wonders even with supermarket fruit. I guess that's why it's always on repeat here.
If you want more apple baking inspiration, you might enjoy fellow home cooks sharing their apple baking tips at The Kitchn—lots of real-life ideas. Enjoy baking, and holler if you hit a roadblock—I've probably made the same mistake and lived to tell the (cake) tale.
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider
- ½ cup sour cream
Instructions
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1Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan.
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2In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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3In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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4Alternate adding the dry ingredients and apple cider to the wet ingredients, beginning and ending with the dry. Mix in sour cream until just combined.
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5Pour the batter evenly into the prepared Bundt pan. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
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6Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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