Moist Apple Cider Bundt Cake with Cider Glaze

The moment you cut into this apple cider bundt cake, a wave of warm cinnamon and apple aromas fills the kitchen. It’s the kind of cake that feels like fall coziness wrapped into every bite, but truth be told, it’s so good you’ll want to make it all year round. With its soft, tender crumb and that dreamy cider glaze drizzled generously over the top, this bundt cake is everything comfort baking should be — moist, flavorful, and made to be shared.

Behind the Recipe

This cake was born out of a craving for something nostalgic, like the sweet apple treats found at country fairs or family gatherings in late September. I remember sipping warm apple cider as a kid, wrapped in a blanket, watching leaves fall outside. That same comforting feeling is baked right into this bundt cake. It’s simple, wholesome, and filled with love — the kind of dessert that brings people to the table before you’ve even called them.

Recipe Origin or Trivia

Apple cider has long been a staple in American autumn traditions. Dating back to colonial times, cider was a popular drink before clean water was widely available. Over time, it worked its way into recipes from doughnuts to glazes, giving dishes that familiar tangy sweetness. This bundt cake pays tribute to those rustic roots while adding a soft, luxurious twist with sour cream and brown sugar for moisture and depth.

Why You’ll Love Moist Apple Cider Bundt Cake with Cider Glaze

This cake has all the comforting flavors of fall, but it’s versatile enough to enjoy any time of year.

Versatile: Serve it with coffee in the morning or as a showstopper dessert after dinner.

Budget-Friendly: Made with pantry staples and seasonal ingredients, this cake is as friendly on your wallet as it is on your taste buds.

Quick and Easy: No complicated steps here — just a few bowls and a bundt pan.

Customizable: Swap in your favorite fall spices or add finely chopped apples for texture.

Crowd-Pleasing: Everyone from kids to grandparents will go back for seconds.

Make-Ahead Friendly: Bake it the day before and let those flavors deepen overnight.

Great for Leftovers: A quick zap in the microwave brings this cake right back to life.

Chef’s Pro Tips for Perfect Results

For the softest, most flavorful cake, a few insider tricks go a long way.

1. Reduce the Apple Cider: Simmer your cider until it’s slightly thickened and concentrated. This intensifies the flavor.
2. Use Room Temperature Ingredients: Let your butter, eggs, and sour cream sit out for a bit. It helps them blend smoothly into the batter.
3. Grease Every Crevice: Bundt pans are beautiful but tricky. Use melted butter and flour or baking spray to avoid sticking.
4. Let It Rest Before Glazing: Cool the cake completely so the glaze stays on top rather than melting off.
5. Sift the Powdered Sugar for Glaze: It’ll give you a smoother, silkier finish that clings perfectly to the cake’s curves.

Kitchen Tools You’ll Need

You don’t need fancy equipment to make magic happen in your kitchen — just a few basics.

Bundt Pan: The star of the show. Choose a 10- or 12-cup pan for best results.

Mixing Bowls: You’ll need at least two — one for wet, one for dry.

Hand or Stand Mixer: Makes creaming the butter and sugar a breeze.

Small Saucepan: Perfect for reducing apple cider.

Whisk and Spatula: For blending and scraping every last bit of batter.

Cooling Rack: Helps the cake cool evenly and avoids soggy bottoms.

Ingredients in Moist Apple Cider Bundt Cake with Cider Glaze

This ingredient lineup is all about warm flavors and perfect texture. Each item plays a special role in making this cake tender, moist, and packed with seasonal taste.

1. All-Purpose Flour: 3 cups. The sturdy base that gives structure to the cake.
2. Baking Powder: 2 teaspoons. Adds lift for a light crumb.
3. Baking Soda: 1/2 teaspoon. Helps with browning and balances acidity from the cider.
4. Salt: 1/2 teaspoon. Enhances all the flavors and keeps the sweetness in check.
5. Ground Cinnamon: 2 teaspoons. Brings warm spice and fall flavor.
6. Ground Nutmeg: 1/2 teaspoon. Adds depth and a touch of earthy sweetness.
7. Ground Cloves: 1/4 teaspoon. A little goes a long way for that classic apple-pie vibe.
8. Unsalted Butter: 1 cup (2 sticks), softened. Gives richness and moisture.
9. Granulated Sugar: 1 cup. Balances the tart cider with clean sweetness.
10. Light Brown Sugar: 1/2 cup. Adds moisture and caramel notes.
11. Large Eggs: 3. Bind the batter and add richness.
12. Apple Cider: 1 1/2 cups, reduced to 3/4 cup. The heart of the flavor, tangy and sweet.
13. Sour Cream: 1/2 cup. Makes the cake extra moist and tender.
14. Vanilla Extract: 2 teaspoons. Rounds out the flavors with smoothness.
15. Powdered Sugar: 1 to 1 1/2 cups, for glaze. Makes the glaze sweet and creamy.

Ingredient Substitutions

If you’re in a pinch, here’s how to keep the cake on track.

Sour Cream: Greek yogurt.

Apple Cider: Apple juice with a squeeze of lemon.

Light Brown Sugar: Dark brown sugar for a richer taste.

Unsalted Butter: Salted butter (just reduce added salt by half).

Powdered Sugar: Blend granulated sugar in a blender until fine.

Ingredient Spotlight

Apple Cider: This is where the magic starts. Real apple cider brings tangy sweetness, a bit of body, and that unmistakable fall flavor. When reduced, it becomes syrupy and bold — like liquid gold for your cake.

Sour Cream: The secret to that ultra-moist texture. It adds a slight tang and keeps every bite tender.

Instructions for Making Moist Apple Cider Bundt Cake with Cider Glaze

This cake comes together like a dream. Just follow these easy steps and get ready for that first wow-worthy bite.

1. Preheat Your Equipment:
   Set your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter and a light dusting of flour or use baking spray.
2. Combine Ingredients:
   In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In another, cream the butter, granulated sugar, and brown sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla.
3. Prepare Your Cooking Vessel:
   Slowly add dry ingredients to the wet mixture, alternating with the sour cream and reduced apple cider. Mix until just combined. Do not overmix.
4. Assemble the Dish:
   Pour the batter evenly into the prepared bundt pan and smooth the top gently with a spatula.
5. Cook to Perfection:
   Bake for 50 to 60 minutes or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
6. Finishing Touches:
   Make the glaze by whisking powdered sugar with a few tablespoons of apple cider until smooth and pourable. Drizzle generously over the cooled cake.
7. Serve and Enjoy:
   Slice and serve with a hot cup of tea, cider, or coffee. Each bite is like a cozy hug.

Texture & Flavor Secrets

This cake is all about balance. The crumb is soft and velvety thanks to the sour cream, while the cider glaze adds a smooth, tangy-sweet shell that clings to the golden crust. Warm spices weave through every bite, building a cozy flavor that lingers just long enough to make you want more.

Cooking Tips & Tricks

You’ve got this! These tips will help make it even smoother.

• Use real, unfiltered apple cider for the best flavor.
• Don’t overmix the batter — just stir until combined.
• Cool completely before glazing or it’ll slide right off.
• To reduce cider: Simmer over low heat until thickened, stirring occasionally.

What to Avoid

Little mistakes can sneak in, but here’s how to sidestep them.

• Skipping the cider reduction: It’ll make the flavor weak.
• Overbaking: Dry cake is a sad cake. Use a toothpick test.
• Poor pan prep: Bundt pans need love — grease thoroughly.
• Glazing too soon: Patience means a prettier glaze.

Nutrition Facts

Servings: 12
Calories per serving: 390
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Make-Ahead and Storage Tips

This bundt cake is a dream to make ahead. The flavors actually deepen overnight, so don’t be afraid to bake it the day before. Store at room temperature, covered tightly, for up to 3 days. For longer storage, freeze unglazed slices for up to 2 months. Thaw overnight and glaze just before serving.

How to Serve Moist Apple Cider Bundt Cake with Cider Glaze

Slice it thick and serve with a warm mug of chai or a scoop of vanilla bean ice cream. You can even dress it up with a dollop of whipped cream and a sprinkle of cinnamon for dessert table elegance.

Creative Leftover Transformations

Got leftovers? Lucky you.

• Apple Cider Trifle: Layer chunks with whipped cream and caramel.
• Toasted Cake Bites: Reheat slices and toast lightly in a skillet with a dab of butter.
• Ice Cream Topper: Crumble over vanilla ice cream with extra glaze drizzle.

Additional Tips

• Use a serrated knife for clean slices.
• Let the cake sit for 10 minutes in the pan before flipping — helps it hold shape.
• For extra cider punch, brush the cake with warm cider before glazing.

Make It a Showstopper

Presentation matters. Place the cake on a pedestal cake stand and drizzle the glaze slowly so it cascades down the ridges. Sprinkle with a pinch of cinnamon sugar or finely chopped toasted pecans for a bakery-worthy finish.

Variations to Try

• Apple Chunk Version: Fold in 1 cup of finely chopped apples for extra texture.
• Maple Glaze: Swap cider for maple syrup in the glaze for a twist.
• Spiced Pear Bundt: Use pear juice and ground cardamom instead of cider and cloves.
• Caramel Apple: Add a layer of caramel sauce under the glaze.
• Mini Bundts: Use a mini bundt pan for individual servings.

FAQ’s

Q1: Can I make this cake without a bundt pan?

Yes, you can use a 9×13 pan or two loaf pans, but adjust baking time accordingly.

Q2: How do I reduce the apple cider?

Simmer 1 1/2 cups until it reduces to about 3/4 cup, stirring occasionally.

Q3: Can I use store-bought glaze?

You could, but the homemade cider glaze makes a huge difference.

Q4: Is this cake too sweet?

Not at all. The cider adds tang that balances the sugars.

Q5: Can I add nuts?

Absolutely. Try chopped pecans or walnuts folded into the batter.

Q6: How do I know when it’s done?

A toothpick inserted should come out clean or with a few moist crumbs.

Q7: Can I make it gluten-free?

Yes, just substitute a 1:1 gluten-free flour blend.

Q8: Is it freezer-friendly?

Very. Freeze without the glaze and add it fresh after thawing.

Q9: Can I double the recipe?

Yes, but you’ll need two bundt pans or bake in batches.

Q10: What if I don’t have sour cream?

Plain Greek yogurt works just as well.

Conclusion

There’s something truly special about a cake that tastes like a hug from the inside out. This moist apple cider bundt cake with cider glaze brings warmth, flavor, and a little slice of joy to any occasion. Whether you’re baking for friends, family, or just yourself, trust me — it’s worth every bite.

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