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Perfect Cinnamon Apple Cider Bundt Cake Easy Fall Recipe

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This moist and tender cinnamon apple cider bundt cake is packed with concentrated apple flavor from reduced cider and warm spices. It’s an easy, impressive fall dessert perfect for gatherings, made with simple ingredients and ready in about an hour.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated preferred)
  • ¼ teaspoon ground cloves (optional)
  • ¾ cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup apple cider (reduced to ½ cup)
  • 1 ½ cups powdered sugar, sifted (for glaze)
  • 3 tablespoons apple cider (for glaze, not reduced)
  • ½ teaspoon ground cinnamon (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until reduced to ½ cup (about 10-12 minutes). Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with non-stick baking spray, ensuring all crevices are coated.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In a large bowl, beat softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
  5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and beat until combined.
  6. With mixer on low speed, add about one-third of the dry ingredients, then half of the reduced apple cider. Mix until just combined. Repeat with another third of dry ingredients, remaining cider, and final third of dry ingredients. Stop mixing as soon as flour disappears.
  7. Scrape down sides and bottom of bowl with a rubber spatula, folding gently to ensure even incorporation.
  8. Pour batter into prepared bundt pan and spread into an even layer. Tap pan gently on counter to release air bubbles.
  9. Bake for 45-55 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. Top should be golden brown and spring back when lightly touched.
  10. Cool cake in pan on a wire rack for 15 minutes. Invert pan onto cooling rack and gently lift off. Let cool completely before glazing.
  11. For the glaze: In a small bowl, whisk together sifted powdered sugar, 3 tablespoons apple cider, ½ teaspoon cinnamon, and a pinch of salt until smooth. Drizzle over cooled cake.

Notes

Don’t skip reducing the apple cider—it concentrates flavor and prevents a soggy cake. Room temperature ingredients are crucial for proper creaming. Grease the bundt pan thoroughly to prevent sticking. Let cake cool exactly 15 minutes in pan before removing. Cake tastes even better the next day. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use high-quality vegan butter.

Nutrition

Keywords: cinnamon apple cider bundt cake, easy fall dessert, apple cider cake, bundt cake recipe, fall baking, apple cake, potluck dessert

Find it online: https://sparklechew.com/perfect-cinnamon-apple-cider-bundt-cake-easy-fall-recipe/