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Best Spiced Apple Cider Bundt Cake Recipe

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A moist and tender bundt cake with deep apple flavor from reduced cider, warm spices, and a crackly vanilla glaze. Perfect for fall baking.

Ingredients

Scale
  • 2 cups apple cider (unfiltered is best)
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (preferably Saigon cinnamon)
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¾ cup vegetable oil (or any neutral oil like canola or grapeseed)
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature (or ½ cup milk + ½ tablespoon lemon juice, let sit 5 minutes)
  • 1 ½ cups powdered sugar, sifted
  • 2–3 tablespoons milk (or heavy cream for a richer glaze)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Reduce the apple cider: Pour 2 cups apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until reduced to about ½ cup (15-20 minutes). Remove from heat and let cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with butter or shortening, then dust with flour and tap out excess.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and cardamom.
  4. In a separate bowl, whisk together oil, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract and cooled reduced apple cider. Whisk in buttermilk until smooth.
  5. Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (a few lumps are fine). Batter will be thin.
  6. Pour batter into prepared bundt pan and spread evenly. Bake for 45-55 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Top should be golden and spring back when lightly touched.
  7. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and cool completely before glazing.
  8. Make the glaze: In a small bowl, whisk together sifted powdered sugar, 2 tablespoons milk, vanilla extract, and a pinch of salt. Add more milk a teaspoon at a time until thick but pourable. Drizzle over cooled cake.

Notes

Reduce the cider the night before to save time. Don’t skip the buttermilk; it adds tenderness. Room temperature ingredients matter. Let glaze set before slicing for a crackly shell. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use almond milk with apple cider vinegar and dairy-free milk for glaze.

Nutrition

Keywords: apple cider bundt cake, spiced apple cake, fall bundt cake, vanilla glaze, apple cider recipe

Find it online: https://twinkletaste.com/best-spiced-apple-cider-bundt-cake-recipe/