This Easy Apple Cider Bundt Cake is one of my favorite ways to celebrate the flavors of fall. It’s moist, warmly spiced, and filled with the sweet tang of real apple cider. Topped with a buttery cinnamon-sugar coating, this cake doesn’t need any frosting to shine. It’s perfect for family gatherings, potlucks, or cozy weekends when I want a simple yet impressive dessert that feels like autumn in every bite.

Why You’ll Love This Recipe

I love how this cake comes together with minimal effort but delivers such rich, deep flavor. The apple cider adds a natural sweetness and a soft texture, while warm spices like cinnamon and nutmeg give it that classic fall taste. Since it’s a Bundt cake, it looks beautiful right out of the pan—no decorating required. It’s the kind of treat I can enjoy with a morning coffee or dress up for dessert with a scoop of vanilla ice cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• baking soda

• ground cinnamon

• ground nutmeg

• salt

• unsalted butter, softened

• granulated sugar

• brown sugar

• large eggs

• vanilla extract

• apple cider (not vinegar)

• applesauce (unsweetened, for extra moisture)

For the cinnamon-sugar topping:

• unsalted butter, melted

• granulated sugar

• ground cinnamon

Directions

1. Preheat and Prep the Pan:
I preheat the oven to 350°F and grease a Bundt pan thoroughly, making sure to get into all the crevices. Then I lightly flour it to prevent sticking.

2. Mix the Dry Ingredients:
In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Cream the Butter and Sugars:
In a large mixing bowl, I beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.

4. Add Eggs and Flavor:
I beat in the eggs one at a time, followed by the vanilla extract.

5. Combine Wet and Dry:
I mix in the dry ingredients in batches, alternating with the apple cider and applesauce, starting and ending with the dry. I mix just until everything is combined—being careful not to overmix.

6. Bake the Cake:
I pour the batter into the prepared Bundt pan, smoothing the top. I bake it for about 45–55 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Top:
Once baked, I let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack. While still slightly warm, I brush the cake with melted butter and sprinkle the cinnamon-sugar topping all over the outside for that classic sugary crust.

Servings and timing

Yield: 12–14 slices
Prep Time: 15 minutes
Bake Time: 45–55 minutes
Total Time: About 1 hour 10 minutes

Variations

• Add Fruit: I sometimes fold in diced apples or raisins for extra texture.

• Cider Reduction: For a deeper apple flavor, I reduce the apple cider on the stove by half before using.

• Glazed Option: I drizzle a simple apple cider glaze on top instead of the cinnamon sugar.

• Mini Bundts: I bake in mini Bundt pans for individual servings—perfect for gifting.

Storage/Reheating

I store the cake at room temperature, covered tightly, for up to 3 days. If I need to keep it longer, I wrap it well and freeze for up to 2 months. To serve again, I let it thaw at room temp or warm it gently in the microwave for about 10 seconds per slice.

FAQs

Can I use apple juice instead of apple cider?

I recommend using real apple cider for the best flavor. Apple juice is sweeter and more neutral, so it won’t deliver the same depth.

How do I prevent the Bundt cake from sticking?

I always grease and flour the pan well—or use baking spray with flour. Letting the cake rest before turning it out also helps it release more easily.

Can I make this dairy-free?

Yes, I use a plant-based butter and swap the applesauce in place of dairy-based moisture. The cake still comes out beautifully moist.

Do I need to use unsweetened applesauce?

Yes, I always stick with unsweetened to control the overall sweetness of the cake. Sweetened applesauce can make the cake too sugary.

What’s the best way to reheat leftover cake?

For a warm slice, I microwave it for about 10–15 seconds. It brings back the softness and enhances the cinnamon flavor.

Conclusion

This Easy Apple Cider Bundt Cake is everything I love about fall baking: simple ingredients, cozy spices, and big seasonal flavor. Whether I’m serving it for guests or sneaking a slice with my morning coffee, it never lasts long in my kitchen. It’s one of those cakes that looks and tastes like it took hours—but only I know it came together in under an hour.