Apple Cider Glazed Bundt Cake
There's nothing quite like the smell of an apple cider bundt cake baking on a crisp fall afternoon. This apple cider bundt cake is deeply spiced, incredibly moist, and finished with a sticky reduced cider glaze that soaks into every crevice of the cake.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Apple Cider Glazed Bundt Cake
A moist, spiced apple cider bundt cake topped with a sticky reduced apple cider glaze, perfect for fall gatherings.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 1x
- Method: Baking
- Cuisine: American
Ingredients
- 4 cups apple cider (divided use, for reducing)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 2 cups powdered sugar (for glaze)
- 1/4 teaspoon salt (for glaze)
Instructions
- Pour the apple cider into a saucepan and simmer over medium heat until reduced to about 3/4 cup, 20 to 25 minutes. Let cool.
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then add vanilla extract.
- Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients.
- Fold in 1/2 cup of the reduced apple cider, reserving the rest for the glaze.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 50 to 60 minutes, until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk together powdered sugar, remaining reduced apple cider, and salt until smooth to make the glaze.
- Poke a few small holes in the cooled cake with a skewer, then drizzle the glaze generously over the top, letting it drip down the sides.
- Let the glaze set for 15 minutes before slicing and serving.
Notes
For extra apple flavor, fold 1/2 cup finely diced apple into the batter. Store covered at room temperature up to 3 days.
Frequently Asked Questions
What makes this apple cider bundt cake taste so strongly of apples?
Reducing the apple cider down to a concentrated syrup before adding it to the batter and glaze intensifies the apple flavor far more than using cider straight from the jug.
Can I make apple cider bundt cake ahead of time?
Yes, this apple cider bundt cake actually tastes better the next day once the glaze has had time to soak into the crumb. Store it covered at room temperature.
Why did my bundt cake stick to the pan?
Make sure to grease every groove of the pan generously and dust with flour, and let the cake cool for exactly 15 minutes before inverting for the cleanest release.
Can I use apple juice instead of apple cider?
Apple cider is preferred because it has a deeper, more robust apple flavor than apple juice, which produces the best results in this bundt cake.
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