Apple cider bundt cake is made with apple cider and applesauce to give both moisture and flavor, then it’s coated with melted butter and sprinkled with cinnamon sugar. This cake screams fall and it’s easily prepared without a mixer.
I love apple cider donuts and every fall I hit the apple farm just to get one or twelve of them. They're delicious and if you're lucky enough to get them while they're warm, it's a win-win.
Rather than taking the time to make many little donuts and frying them, I created this apple cider bundt cake which has all the flavor of those yummy donuts without the frying. Sound good? It is!
Apple cider bundt cake using the muffin method
This cake is made using the muffin method which means no mixer needs to be dragged out. You only need a few bowls, a whisk, and a spatula.
All the dry ingredients are mixed in one bowl, the wet is mixed in another or a large measuring cup (which is how I do it), then the wet is poured in with the dry and you mix it up.
Apple brandy takes this apple cider bundt cake over the top
Adding Calvados - apple brandy, rum or bourbon gives this cake incredible flavor. No vanilla here!
The batter is loose because we are using apple cider, applesauce, apple brandy or bourbon, a neutral oil and a few eggs.
Sugar counts as a wet ingredient even though it’s whisked with the dry.
Pour it into a bundt pan and bake. I usually coat my cake pans with sugar after spraying them but for this one I left as is only because after it’s baked, I’m going to brush it with melted butter then coat it with a good amount of cinnamon sugar.
This is a delicious alternative to those addictive little fried apple cider donuts with little mess and no frying. The cake stays moist for days too and I think it tastes even better the next day.
Life is too short for mediocre food.
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APPLE CIDER BUNDT CAKE
PRINT RECIPE PIN RECIPE SAVE RECIPEIngredients
DRY:
- 3 cups all purpose flour
- 2 cups sugar
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
WET:
- 1 cup neutral oil I use extra virgin olive oil
- 3 large eggs room temperature
- 1 cup apple cider
- 1 cup unsweetened applesauce
- 1 tablespoon Calvados (apple brandy) bourbon, or rum
COATING:
- 4 tablespoons unsalted butter melted
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- Pinch of fine salt
Instructions
- Preheat oven 350℉.
- Grease or spray a 10 - 15 cup bundt pan.
- Whisk the dry ingredients in a large bowl.
- Whisk the wet ingredients in another bowl.
- Pour the wet into dry and mix just until incorporated then whisk for 50 strokes.
- Pour into prepared bundt pan.
- Bake 55 - 65 minutes or until a toothpick in the center comes out clean. I like it on the darker side so I bake it for 65 minutes.
- Let cool in the pan on a rack for 15 minutes.
- Turn the cake out onto a cooling rack with a baking sheet underneath the rack to catch any of the cinnamon sugar. It's important to turn the cake onto a rack to prevent the cake from getting soggy. Let the cake cool completely.
- After cake has cooled, brush cake with melted butter.
- Combine the coating ingredients in a bowl.
- Sprinkle the cinnamon sugar all over the cake. Slightly tilt the cake as you sprinkle it to ensure an even coating.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
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