Easy Apple Cider Bundt Cake with an Apple Cider Glaze

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Nothing screams fall is here more than the smell of apples and warm spices. That’s exactly what you get with this apple cider bundt cake.

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Not only is this apple cider bundt cake pleasant to look at but it smells like you’re walking through a local apple orchard in the fall. The taste? Just imagine enjoying the best apple cider doughnut in cake form. The texture is dense and moist like a warm slice of pound cake. It is honestly hard to stop at just one slice!

There are also apple chunks sprinkled throughout this moist cake to give it more of that delicious apple flavor. I opted to peel mine for this but you can leave the skin on if preferred. The whole-wheat flour in this delicious cake adds a unique and inviting taste.

This time of year is always so special to me. It’s the air getting a bit more chilly, the leaves turning colors, the chunky sweaters and boots, all the fun baking, and it’s the pumpkin spice lattes that signal fall season is here.

Ingredients

  • All-purpose flour
  • Whole wheat flour
  • Baking powder
  • Baking soda
  • Salt
  • Apple pie spice
  • Brown sugar
  • Granulated sugar
  • Vanilla extract
  • Vegetable oil
  • Eggs (room temperature)
  • Unsweetened applesauce
  • Apple cider

See recipe card for quantities.

How to Make this Easy Apple Bundt Cake

You will see many similar recipes that call for using yellow cake mix. This is totally fine. Many people opt to do this for convenience purposes but we’re here to show you how you can make this apple cider doughnut cake from scratch, effortlessly!

The first thing you’ll want to do is get your flour mixture together. You can do this by adding the all-purpose flour and whole wheat flour to a large bowl. Next, add in your baking powder, baking soda, salt, and apple pie spice. Whisk all of those ingredients together. Set aside.

In the bowl of a stand mixer, add in the eggs, vanilla extract, vegetable oil, apple cider, apple sauce, brown sugar, and granulated sugar. Use the paddle attachment and beat together wet ingredients on low speed until they’re combined well. Add in your bowl of dry ingredients to your mixer bowl. Mix on low speed until there are just a few streaks of flour left. Peel and slice your apple into cubes. Remove bowl from the mixer. Fold in the cubed apple pieces.

Preheat your oven to 350°F. Evenly coat your bundt pan with nonstick spray. Pour in the apple cider cake batter. Place in the oven, on the bottom rack. Baking time is between 50-55 minutes. A toothpick inserted should come out mostly clean. After removing your delicious apple cider donut cake from the oven, place it on a wire rack to cool for about 15 minutes. Invert your bundt pan onto the wire rack and tap a few times to release the warm cake from the mold. Make your apple cider glaze while you allow your fluffy cake to cool for a few more minutes.  

Apple cider bundt cake with a slice that has been cut.

Making the Apple Cider Glaze

I highly recommend making the accompanying glaze. You’ll already have a bottle of apple cider open, so why not?

To make this, you’ll need 2 cups of powdered sugar and 3-5 tablespoons of apple cider. In a medium bowl, whisk together the powdered (confectioners’) sugar and apple cider. You can add more apple cider for a runnier consistency. Pour glaze over the entire cake. Be sure to get the sides of the cake as well.

Cinnamon Sugar Mix

In a small bowl, combine 1 teaspoon of cinnamon with 1/4 cup of granulated sugar. Sprinkle this over the apple cider glaze.

This delicious cinnamon sugar coating over the top of the cake and glaze is completely optional. I opted to sprinkle some over the apple cider glaze more for aesthetic purposes. 

Delicious Ways to Enjoy this Easy Cake Recipe

  • Caramel Drizzle: Warm some caramel sauce and drizzle it generously over slices of apple cider bundt cake. The combination of caramel and apple flavors is divine.
  • Whipped Cream and Cinnamon: Top your perfect cake slices with a dollop of freshly whipped cream and a sprinkle of ground cinnamon for an extra layer of flavor.
  • Ice Cream Sundae: Create an apple cider donut bundt cake ice cream sundae by placing a slice of cake at the bottom of a bowl, adding a scoop of vanilla ice cream, and finishing with caramel or butterscotch sauce and chopped nuts.
  • Trifle: Layer cubes of apple cider bundt cake with whipped cream, caramel sauce, and chopped apples in a trifle dish for a visually stunning and indulgent dessert.

Things to Note About the Ingredients

I know the ingredient list may seem a little daunting but most of the ingredients are ones that you already have in your pantry. Some that you may not have on hand would be the apple cider and whole wheat flour.

Why Do you Use Whole Wheat Flour in this Recipe?

This is what gives the cake that apple cider donut taste to it. It adds a nice, nutty flavor. We like using Bob’s Red Mill whole wheat flour.

If you don’t already have a 12-cup bundt pan, Amazon has some great options with different price ranges. We personally love the Nordic Ware brand when shopping for the best bundt pan.

Looking for another delicious bundt cake recipe? Check out our gluten free bundt cake with rum raisin!

Conclusion

This easy bundt cake recipe is a delightful addition to all special occasions, and it’s sure to bring joy to your table. So, with your apple cider bundt cake freshly baked and your kitchen filled with the sweet aroma of autumn, it’s time to say, ‘happy baking!’ May your gatherings be filled with warmth, laughter, and the irresistible flavors of this seasonal treat.

Storage

Cake can be stored at room temperature in an airtight container like a cake carrier for up to 5 days.

Apple Cider Bundt Cake with an Apple Cider Glaze

This cake has bits of apple in it and is topped off with an apple cider glaze, then sprinkled with cinnamon and sugar. Enjoy this cake all throughout the fall season!
Print Recipe PIN RECIPE
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Servings: 14

Equipment

  • Bundt cake pan

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 1/2 cup whole-wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp apple pie spice
  • 3 eggs
  • 1 cup apple cider
  • 1 cup applesauce, unsweetened
  • 3/4 cup vegetable oil
  • 1 tbsp vanilla extract
  • 1 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 apple, peeled and cubed

Apple Cider Glaze

  • 2 cups confectioners' sugar
  • 3 tbsp apple cider

Cinnamon & Sugar Mix

  • 1/2 tsp cinnamon
  • 3 tbsp granulated sugar

Instructions

  • Add your all-purpose flour and whole wheat flour to a large bowl. Next, add in your baking powder, baking soda, salt, and apple pie spice. Whisk all of those ingredients together. Set aside.
  • In the bowl of a stand mixer, add in the eggs, vanilla extract, vegetable oil, apple cider, apple sauce, brown sugar, and granulated sugar. Use the paddle attachment and beat together wet ingredients on low speed until they're combined well. Add bowl of dry ingredients to your mixer bowl. Mix on low speed until there are just a few streaks of flour left. Peel and slice your apple into cubes. Remove bowl from the mixer. Fold in the cubed apple pieces.
  • Preheat your oven to 350°F. Evenly coat your bundt pan with nonstick spray. Pour in the apple cider cake batter. Place in the oven, on the bottom rack. Baking time is between 50-55 minutes. A toothpick inserted should come out mostly clean.
  • After removing your cake from the oven, place it on a wire rack to cool for about 15 minutes. Invert your bundt pan onto the wire rack and tap a few times to release the warm cake from the mold. Make your glaze while you allow your cake to cool for a few more minutes.  

Apple Cider Glaze

  • n a medium bowl, whisk together the powdered (confectioners') sugar and apple cider. You can add more apple cider for a runnier consistency. Pour glaze over the entire cake.

Cinnamon & Sugar Mix

  • In a small bowl, combine 1 tsp of cinnamon with 1/4 cup granulated sugar. Sprinkle this over the apple cider glaze.

Notes

Cake can be stored at room temperature in a cake carrier for up to 5 days.

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