Apple Cider Bundt Cake with Caramel Glaze
This apple cider bundt cake isn’t just dessert – it’s autumn in cake form, complete with ribbons of buttery caramel glaze that’ll have everyone coming back for seconds (and thirds, if we’re being honest). It will fill your kitchen with the heavenly aroma of warm cinnamon, nutmeg, and cloves while this gorgeous cake slowly turns golden in your oven.
The Dish Details
- What makes it special: The scent of warm spices as this beauty bakes is absolutely intoxicating – I’m talking cinnamon, nutmeg, cloves, and ginger creating the coziest aroma. But the real magic is the tender crumb that’s perfectly moist (thanks to a combo of applesauce, sour cream, and reduced apple cider), and those ribbons of buttery caramel glaze literally take it over the top. The texture and flavor is so quintessentially autumn!
- What are we celebrating? This apple cider cake is your go-to for absolutely everything fall-related! Think cozy Sunday brunches, Thanksgiving dessert tables, harvest parties, or just because it’s Tuesday and you deserve something delicious. It’s also perfect for those “I need to bring something impressive but don’t want to stress” moments – you know the ones I’m talking about. And, it’s perfect for feeding a large group, so invite your people over to enjoy a little fireside dessert!
Gather Your Ingredients
Time to talk about the all-stars that make this apple cider bundt cake absolutely irresistible! Each ingredient was selected to build layers of flavor.
For the cake:
- All-purpose flour – The foundation that gives structure without being heavy.
- Warm spices (cinnamon, nutmeg, cloves, ginger) – This blend creates that perfect “cozy autumn hug” flavor.
- Apple cider – Here’s a pro tip: we’re reducing this liquid gold to concentrate all those apple flavors. Don’t skip this step!
- Applesauce – Adds incredible moisture while keeping the apple theme strong.
- Sour cream – My secret weapon for the most tender crumb.
- Fresh diced apple – Because we want little pockets of actual apple goodness throughout.
- Brown sugar – Adds that deep, molasses-y sweetness that pairs beautifully with apple flavors.
For the glaze:
- Brown sugar and butter – The dynamic duo that creates a rich, buttery caramel base.
- Heavy cream – Makes the glaze silky and luxurious.
- Apple cider – Tying it all back to our star ingredient.
- Powdered sugar – For that perfect drizzling consistency.
Let’s Get Baking
This process is actually way easier than you’d think, and I promise the results won’t disappoint!
- Reduce the apple cider – In a small saucepan, simmer your apple cider until it reduces by half (about 5-7 minutes). This step is crucial – you’re concentrating all that apple flavor so it shines through.
- Mix your dry ingredients – Whisk together flour, baking powder, baking soda, salt, and all those gorgeous spices.
- Mix your wet ingredients – Using your stand mixer (or electric hand mixer), cream the butter with both sugars until light and fluffy. Add eggs one at a time, then mix in applesauce, that beautiful reduced cider, sour cream, and vanilla. Don’t panic if it looks slightly curdled – that’s totally normal!
- Bring it together – Add the flour mixture in three passes, mixing just until combined. Gently fold in those diced apples by hand – we want them distributed without over-mixing the batter.
- Bake to golden perfection – Pour the batter into a greased + floured bundt pan and bake for about 40 minutes in a preheated 350°F oven until a toothpick comes out clean. Cool in the pan for 15 minutes before inverting onto a wire rack.
- Make the caramel glaze – Melt butter and brown sugar in a small saucepan, add cider and simmer for a couple minutes. Then add the cream and salt; simmer just a bit longer. Off the heat, whisk in powdered sugar until smooth. Pour the glaze over your cooled cake.
Helpful Tips for Bundt Cake Success
Glaze timing matters – Wait until your cake is completely cool before adding the caramel glaze. Warm cake = runny glaze that disappears into the cake (which honestly still tastes amazing, but we want those gorgeous drips!).
Make-ahead magic – You can bake this cake up to 2 days ahead – just wait to add the glaze until serving day. The flavors actually get better with time, making this perfect for holiday prep when you’re juggling seventeen other dishes. You can also make the glaze in advance and store it in an airtight container. Stir it in case the surface has crusted over, then pour it over the cake just before you’re ready to serve.
Serving Suggestions
Serve thick slices with a dollop of vanilla ice cream or fresh whipped cream. For an extra special touch, try it with my easy No Churn Cinnamon Ice Cream – the combination is absolutely divine!
Variations + Substitutions
- Add some crunch – Fold in 1/2 cup of chopped pecans or walnuts along with the apples.
- Bourbon twist – Add 2 tablespoons of bourbon to the caramel glaze for a grown-up version.
Storing Instructions
Store covered at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months (without the glaze). Thaw overnight in the refrigerator and add fresh glaze before serving.
Common Questions
This is a rich cake, but it should also be tender. This usually happens from over-mixing once you add the flour. Mix just until the ingredients are combined – a few lumps are totally fine and actually preferred!
Store-bought works perfectly! Just make sure it’s actual apple cider, not apple juice. The flavor is more concentrated and complex.
Too thick? Whisk in a tablespoon of warm apple cider or cream. Too thin? Add more powdered sugar, a quarter cup at a time, until you reach your desired consistency.
The key is thorough greasing! Use softened butter to coat every nook and cranny (I like to use a pastry brush for this), then dust with flour. Some bakers swear by baking spray with flour. I’ve used both methods with success!
There you have it – the apple cider bundt cake that’ll become your new fall obsession! Trust me, once you make this cake, you’ll be finding excuses to bake it all season long. The combination of concentrated apple cider, warm spices, and that gorgeous caramel glaze is pure autumn perfection.
I’d love to hear how your cake turns out! Drop a comment below and let me know if you tried any fun variations. And if you snap a pic, don’t forget to tag me on social – seeing your baking successes seriously makes my day!
Looking for more cozy fall recipes? Check out my Mini Pumpkin Praline Cheesecake Trifles or browse through all my fall dessert collection for more seasonal inspiration. Happy baking, friends!
More Recipes to Try
- Apple Cider Donut Bread Pudding – another way to celebrate apple cider season
- Caramel Apple Pecan Coffee Cake – perfect for breakfast or brunch
- Easy Homemade Spiced Apple Waffles – weekend morning magic
- Caramel Apple Compote with Dried Cherries + Pecans – amazing as a cake topping
Apple Cider Bundt Cake with Caramel Glaze
Equipment
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs, room temperature
- ½ cup apple sauce, (unsweetened)
- ½ cup apple cider
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 medium apple, peeled and diced small
For the caramel glaze:
- ¼ cup unsalted butter
- ½ cup brown sugar
- 2 tbsp apple cider
- ¼ cup heavy cream
- ¼ tsp salt
- 1 cup powdered sugar, (adjust for desired thickness)
Instructions
- Preheat oven to 350°F. Thoroughly grease and flour your 8-cup bundt pan.
- In a small saucepan, bring the apple cider to a simmer over medium heat, then cook until reduced by half (about 5-7 minutes).
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Using a stand mixer or electric hand mixer, cream butter and sugars until light and fluffy. Add eggs one at a time. Mix in applesauce, reduced cider, sour cream, and vanilla. (This mixture may look slightly curdled, but it’s ok!)
- Add the dry ingredients in 3 passes, mixing each addition until just combined. Fold in diced apples by hand.
- Pour the batter into the prepared pan and bake for 40-43 minutes until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze: In a small saucepan, melt butter and brown sugar over medium heat. Add the cider and bring to a simmer for 2 minutes. Add cream and salt, simmer 1 minute more. Remove from heat, cool slightly, then whisk in powdered sugar until smooth.
- Pour warm glaze over the cooled cake, allowing it to drip down the sides.
Notes
- Make-ahead – You can bake this cake up to 2 days ahead – just wait to add the glaze until serving day. The flavors actually get better with time, making this perfect for holiday prep when you’re juggling seventeen other dishes. You can also make the glaze in advance and store it in an airtight container. Stir it in case the surface has crusted over, then pour it over the cake just before you’re ready to serve.
- For additional tips and common questions, please see the full post.
Nutrition
Pin For Later! The Ultimate Apple Cider Bundt Cake
