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Cozy Cinnamon Apple Cider Bundt Cake (Easy Recipe)

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A dense, spiced bundt cake made with reduced apple cider and warm fall spices. Perfect for cozy evenings, this easy recipe delivers a tender crumb and a rich, concentrated apple flavor that will make your house smell like autumn.

Ingredients

Scale
  • 2 cups apple cider
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • 1 cup unsalted butter (2 sticks), softened
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ½ cups powdered sugar
  • 3–4 tablespoons heavy cream

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Let it bubble for 15-20 minutes until reduced to about ½ cup. Set aside to cool completely.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or non-stick spray, then dust with flour, tapping out excess.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. Cream butter and sugars: In a stand mixer or large bowl with a hand mixer, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides as needed.
  5. Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract until smooth and glossy.
  6. Alternate dry and wet: With mixer on low, add one-third of dry ingredients, mixing until just combined. Add half of the cooled reduced cider, mix. Repeat with another third of dry, remaining cider, and final third of dry. Mix until just combined. Fold with a spatula to ensure even incorporation.
  7. Bake: Pour batter into prepared bundt pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be deep golden brown.
  8. Cool in pan: Place pan on a cooling rack and let cool for 15 minutes. Invert onto rack and gently lift off pan. Let cool completely, at least 1 hour.
  9. Make glaze: Whisk together powdered sugar and 3 tablespoons heavy cream. Add more cream, one teaspoon at a time, until thick but pourable. Drizzle over completely cooled cake.

Notes

Don’t skip reducing the cider—it concentrates the flavor. Room temperature ingredients are key for a tender crumb. Grease the bundt pan thoroughly to prevent sticking. Check for doneness at 45 minutes. The cake tastes even better the next day. For a dairy-free version, use vegan butter and coconut cream in the glaze.

Nutrition

Keywords: apple cider bundt cake, fall cake, cinnamon apple cake, easy bundt cake, apple cider recipe, autumn dessert

Find it online: https://leilameals.com/cozy-cinnamon-apple-cider-bundt-cake-easy-recipe/