Description
This Cozy Moist Apple Cider Bundt Cake is the perfect fall dessert inspired by apple cider donuts. It combines warm spices, apple cider, and applesauce for a tender, flavorful cake that’s moist and delightful. Topped with a cinnamon sugar butter brush, it’s a simple yet delicious treat ideal for gatherings or a cozy family dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 3/4 tsp salt
Wet Ingredients
- 10 Tbsp unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs, at room temperature
- 1 cup apple cider
- 3/4 cup unsweetened applesauce
- 2 tsp pure vanilla extract
Topping
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 2 Tbsp unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking your bundt cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and 1 1/4 cups granulated sugar on medium speed until the mixture is pale and fluffy, about 3-4 minutes.
- Add Eggs: Reduce the mixer speed to low and add the eggs one at a time, making sure each is fully incorporated before adding the next.
- Combine Wet Ingredients: In a small bowl, combine the apple cider, unsweetened applesauce, and vanilla extract.
- Incorporate Dry and Wet Ingredients: Add the dry ingredients to the butter mixture in three additions, alternating with the wet apple cider mixture, beginning and ending with the flour mixture. Mix only until just combined to avoid overmixing.
- Prepare Bundt Pan: Generously spray a 10-cup bundt pan with nonstick spray to ensure the cake releases easily after baking.
- Fill Pan and Smooth Batter: Spoon the batter evenly into the prepared bundt pan and smooth the top using an offset spatula. Tap the pan sharply on the counter to release any air bubbles.
- Bake: Place the bundt pan in the oven and bake for 45 to 50 minutes. The cake should be golden, spring back gently when touched, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool Cake: Remove the cake from the oven and cool it in the pan on a wire rack for 10 minutes. Then carefully invert the cake onto the wire rack to cool completely.
- Prepare Topping: While the cake is still warm, place the wire rack over wax or parchment paper to catch drips. In a small bowl, mix together 1/4 cup granulated sugar and 1 teaspoon cinnamon. Brush the cake with the 2 tablespoons of melted butter and sprinkle generously with the cinnamon sugar mixture.
- Serve and Store: Allow the cake to cool fully before serving. Store any leftovers in an airtight container at room temperature for up to 2 days.
Notes
- This apple cider bundt cake is a fantastic fall dessert that tastes like freshly baked apple cider donuts.
- Using unsweetened applesauce and apple cider keeps the cake moist and adds natural sweetness and flavor.
- Make sure not to overmix the batter once the dry and wet ingredients are combined to keep the cake tender.
- The cinnamon sugar butter topping adds a perfect finishing touch reminiscent of a cinnamon-sugar coating on donuts.
- Leftovers are best enjoyed within two days to maintain freshness.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
