This simple yet delicious apple cider bundt cake is the perfect way to celebrate the fall season. It’s moist, fluffy, and packed with cozy fall spices. If you’re a fan of apple cider doughnuts, then you’re sure to love this recipe. It’s basically a giant doughnut, but without all the fuss of frying and coating each one. This apple cider cake is brushed with brown butter and apple cider, and topped with spiced cinnamon sugar. The crunchiness of the sugar pairs perfectly with the tender crumb on the inside. Plus, the brown butter adds a little something extra that makes this cake so so good. It’s super simple to make and works for breakfast or dessert! Enjoy it with a glass of milk or a hot cup of coffee!
Ingredients
- All-Purpose Flour: You’ll need 330 g or 2 ¾ cup of flour. If you’re using cups, be sure to accurately measure your flour using the spoon and level method.
- Spices: We use a mixture of cinnamon, nutmeg, and allspice which make up most apple pie spices.
- Leaveners: Baking soda and baking powder are used to help the cake rise.
- Salt: This helps to balance out the sweetness of the cake.
- Unsalted Butter: Unsalted butter is best because it helps you to control the amount of salt in your recipe. For this recipe, we use butter in both the cake and the coating. The coating is extra special since we’re browning the butter!
- Sugars: A combination of light brown sugar and granulated sugar are used to create a perfectly sweet and moist apple cider bundt cake.
- Eggs: You’ll need 3 large room temperature eggs.
- Vanilla Extract: This helps to round out the flavors.
- Applesauce: Besides apple cider, we use applesauce which not only adds more apple flavor, but adds moisture to the cake as well.
- Apple Cider: You’ll need 1 cup or 250 ml of apple cider. You’ll also need two more tablespoons for the outside of the cake.
- Whole Milk: To help moisten the cake even more, we use whole milk.
FAQ
Can I make this without a stand mixer?
Absolutely! We always prefer to use a stand mixer, but we’ve tested it without one and it turns out just as good.
How do I store an apple cider bundt cake?
It can be kept covered at room temperature for 3-4 days. Just keep in mind that the longer it sits out, the less moist it will be.
Do I have to use whole milk?
Yes, the fat content in the whole milk helps to moisten the cake. If you use 2% or skim milk, the results may not be the same.
Equipment for this recipe
– 12 cup bundt pan
– Stand mixer, electric hand mixer, or a whisk
– Pastry brush for brushing melted butter
– Cooling rack
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A Few Tips
- Accurately measure your flour. As we always say, baking in grams is best for better accuracy. However, if you don’t have a kitchen scale and you use cups, use the spoon and level method. First you’ll want to fluff up your flour, then scoop it into your measuring cup. Then scrape off the excess with a straight edge. Again, we recommend baking in grams, but this is one method to use if you don’t have a scale.
- Place the cake over a baking sheet when sprinkling on the sugar coating. Topping the cake with the spiced sugar is the messiest part, so it’s best to place the cake on a cooling rack that’s set over a baking sheet. That way sugar is not flying all over the kitchen!
- Be patient with the spiced sugar coating. The first coat will soak right into the butter/cider mixture, but the second coat should stick better. It’s also easier to press the sugar against the sides of cake to help it stick.
- Be sure to get apple cider and not apple juice. They’re not the same as apple juice tends to be a lot sweeter and the pulp has been filtered out. A good way to tell the difference is apple juice is clear whereas apple cider has a cloudier appearance due to more apple sediment.
- Make sure to grease your pan very well. Whether you’re using butter or nonstick spray, just be sure to coat the inside of the bundt. Otherwise, you’ll end up with chunks of cake stuck to the pan. It also makes it way easier to flip the cake out of the bundt pan.
📖 Recipe
Apple Cider Bundt Cake
This apple cider bundt cake is the ultimate cozy fall treat! It's brushed with brown butter and apple cider, and coated with spiced cinnamon sugar. Pair it with a cup of coffee or milk and enjoy for breakfast or dessert!
Equipment
- Kitchen Scale
- 12-cup Bundt Pan
- Stand Mixer
- Small Saucepan
Ingredients
For the Apple Cider Bundt Cake:
- 330 g (2 ¾ cups) all-purpose flour spooned and leveled
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine sea salt
- 113 g (½ cup) unsalted butter softened
- 150 g (¾ cup) light brown sugar packed
- 100 g (½ cup) granulated sugar
- 3 large eggs room temperature
- 2 tsp pure vanilla extract
- 130 g (½ cup) applesauce room temperature
- 250 ml (1 cup) apple cider room temperature
- 160 ml (⅔ cup) whole milk room temperature
For the Brown Butter + Spiced Sugar Coating:
- 42 g (3 tbsp) unsalted butter
- 2 tbsp apple cider
- 50 g (¼ cup) granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
Instructions
For the Apple Cider Bundt Cake:
- Preheat oven to 350°F (180°C) and grease a 12-cup bundt pan with butter or nonstick spray.
- In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
- In a liquid measuring cup, whisk together the apple cider and milk until combined. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars on medium speed until light and fluffy (1-2 minutes).
- Add the eggs one at a time, mixing after each addition until fully incorporated. Mix in the applesauce and vanilla extract until combined.
- In three additions on low speed, alternate adding the dry ingredients and cider milk. Start and end with the dry ingredients, mixing until just combined. Don't over mix. Scrape down the sides and bottom as needed with a flexible spatula.
- Pour the batter into the prepared bundt pan and evenly spread out the batter. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 5-10 minutes before turning it over onto a cooling rack to cool completely.
For the Brown Butter + Spiced Sugar Coating:
- Place the butter in a small saucepan over medium heat, swirling occasionally until melted.
- Once melted, stir constantly until it reaches an amber color and brown bits form at the bottom. Immediately remove from the heat and stir in the apple cider.
- Place in a heatproof bowl and cool slightly. Meanwhile, combine the sugar, cinnamon, nutmeg, and allspice in a small bowl.
For Assembly:
- Using a pastry brush, brush the entire cake with the brown butter cider mixture. Use the entire mixture, being sure to include the brown bits.
- Immediately sprinkle the cake with the spiced cinnamon sugar. You may need to press it against the edges of the cake so it sticks better.
Notes
- Don't over mix your batter as this will lead to the over development of gluten, resulting in a tougher cake.
- The first coat of spiced cinnamon sugar will get soaked into the butter, but as you add more layers, it'll stay on top. You may need to rub it into the cake a bit for it to stick.
- Be sure to accurately measure your flour if you're using cups. Refer to our tips section above to see how!
- Allow the cake to cool completely before adding the coating on top.
Nutrition
Serving: 1 slice | Calories: 249kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Sodium: 217mg | Fiber: 1g | Sugar: 22g
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