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Apple Cider Bundt Cake

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 2¾ cups cake flour (330g) Spoon & level
  • 1⅓ teaspoon baking powder Fresh-check date
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • ¾ teaspoon freshly grated nutmeg About ¾ of a whole nutmeg " can use grounded."
  • ½ teaspoon allspice
  • ½ teaspoon ground ginger
  • ⅛ teaspoon cloves
  • 1 cup unsalted butter (226g) Softened-room temperature
  • 1½ cups granulated sugar(300g)
  • ½ cup dark brown sugar (100g) Packed
  • 4 Lg eggs Room temperature
  • ¾ cup reduced apple cider Cool completely
  • ½ cup full-fat sour cream Room temperature
  • 2 teaspoon vanilla extract

Cinnamon Sugar Coating:

  • 3 Tablespoon unsalted butter (42g) Melted
  • ½ cup granulated sugar(100g)
  • 1½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg Freshly grated ( grounded-ok)
  • ⅛ teaspoon salt

For the cider glaze (Optional-but do it)

  • 1 cup powder sugar (120g)
  • 2-3 Tablespoon reduced apple cider
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt

Instructions
 

  • Reduce the Apple Cider (Do This First)
    · In a medium saucepan over medium-high heat, bring 2 cups apple cider to a boil.
    · Reduce heat and simmer 18–25 minutes, until it thickens and measures about ¾ cup.
    · Pour into a heatproof bowl and cool completely — refrigerate if needed.
    · Warm cider will melt your butter and curdle your batter. Be patient here.
  • Prep Oven & Pan
    Preheat oven to 325°F. Grease and flour your Bundt pan thoroughly. Tap out excess flour.
  • Mix Dry Ingredients + Spices
    In a medium bowl, whisk together cake flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.
  • Cream Butter & Sugars
    In a stand mixer with paddle attachment:
    · Beat butter, granulated sugar, and brown sugar on medium-high for 3–4 minutes until pale and fluffy.
    · Add eggs one at a time, beating 20 seconds after each. Scrape the bowl twice.
  • Add Wet Ingredients
    · Add the cooled reduced cider, sour cream, and vanilla. Mix on low just until combined — about 15 seconds. The batter may look slightly curdled. That's normal and fine.
  • Add Dry Mixture
    · Add the dry mixture in two additions, mixing on low until just combined — about 30 seconds total.
    · Do not overmix. Stop the second you no longer see dry flour. Overmixing = tough, tunneled cake.
  • Bake
    Pour batter into the prepared Bundt pan. Smooth the top. Tap the pan on the counter 5–7 times to release air bubbles.
    Bake at 325°F for 55–65 minutes. Check at 55 min: a skewer inserted into the deepest part should come out with a few moist crumbs, not wet batter. Internal temp: 200–205°F.
  • Cool — Exactly 15 Minutes
    Cool in the pan for 15 minutes exactly. Not 10, not 20.
    Then invert onto a wire rack. If it doesn't release immediately, give it 30 more seconds and try again — don't pry.
  • Cinnamon Sugar Coating (While Warm)
    This is the doughnut moment.
    · While the cake is still warm but not hot (about 15–20 minutes out of the pan), brush the entire surface with melted butter.
    · In a shallow bowl, whisk together sugar, cinnamon, nutmeg, and salt.
    · Sprinkle or press the mixture generously over the buttered cake — top, sides, and into the flutes.
    · Work over a sheet pan to catch the excess and reapply.
    The warmth helps the coating cling and slightly melt into the crust.
  • Cider Glaze (Optional — But Recommended)
    · Whisk powdered sugar, reduced cider, cinnamon, and salt until smooth and pourable.
    · Drizzle over the cooled cake in ribbons.
    · The combination of cinnamon sugar crust and cider glaze is the whole point. Don't skip if you can help it.
Keyword Apple cider, Apple cider bundt cake, Bundt cake, Fall cake