Food and Recipes Desserts Cakes Bundt Cakes Apple Cider Bundt Cake 4.4 (5) 5 Reviews Apple cider Bundt cake has subtle apple flavor and warm spice notes. But the best part is the sugary crust. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Southern Living's editorial guidelines Published on November 10, 2024 Recipe tested by Melissa Gray Save Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 30 mins Total Time: 3 hrs 30 mins Servings: 12 Jump to recipe Inspired by the flavor and texture of an apple cider cake donut, this apple cider Bundt cake has a tender apple-scented sponge and sugar-coated exterior. Cinnamon, ginger, and fresh nutmeg lend the cake a nice warmth that complements the apple cider and sauce in the batter. For the best cake crumb, make sure to beat your butter and sugar until lightened in color and fluffy. This takes longer than you might think, at least three to four minutes. Cook Mode (Keep screen awake) Ingredients Baking spray 1/2 cup packed light brown sugar 1 1/4 cups granulated sugar, divided 1 cup unsalted butter, softened and divided 3 large eggs 2 tsp. vanilla extract 3 cups all-purpose flour 1 1/2 tsp. baking powder 1 tsp. kosher salt 1/2 tsp. baking soda 2 1/2 tsp. ground cinnamon, divided 1 1/4 tsp. ground ginger 3/4 tsp. grated fresh nutmeg, divided 1 cup apple cider 1/2 cup unsweetened applesauce Directions Prepare oven and Bundt pan: Preheat oven to 350°F. Coat a 10- to 12-cup Bundt pan with baking spray, and set aside. Caitlin Bensel; Food Stylist: Torie Cox Combine sugars, butter, and eggs: Beat brown sugar, 1 cup of the granulated sugar, and 3/4 cup of the butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 3 to 4 minutes. With mixer on low speed, add eggs, 1 at a time, beating well after each addition. Beat in vanilla until just combined. Caitlin Bensel; Food Stylist: Torie Cox Mix dry ingredients: Whisk together flour, baking powder, salt, baking soda, 2 teaspoons of the cinnamon, 1 teaspoon of the ginger, and 1/2 teaspoon of the nutmeg in a large bowl until combined. Caitlin Bensel; Food Stylist: Torie Cox Combine cider and applesauce: Stir together apple cider and applesauce in a small bowl until just combined. Finish cake batter: With mixer on low speed, add flour mixture and apple cider mixture alternately to butter mixture, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape down sides of bowl as needed. Caitlin Bensel; Food Stylist: Torie Cox Transfer batter to prepared pan. Caitlin Bensel; Food Stylist: Torie Cox Bake a cake: Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan on a wire rack 10 minutes. Caitlin Bensel; Food Stylist: Torie Cox Invert cake onto wire rack, and remove pan. Caitlin Bensel; Food Stylist: Torie Cox Melt butter: Microwave remaining 1/4 cup butter in a small heatproof bowl on HIGH until melted, about 30 seconds. Caitlin Bensel; Food Stylist: Torie Cox Add cinnamon-sugar mixture to cake: Stir together the remaining 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon each ginger and nutmeg in a small bowl until combined. Caitlin Bensel; Food Stylist: Torie Cox Set cake on a wire rack over a large, rimmed baking sheet. Brush warm cake with melted butter. Sprinkle evenly with cinnamon-sugar mixture; repeat with any excess from baking sheet until all cinnamon-sugar mixture is used, pressing gently to adhere to cake. Let cool completely on wire rack, about 2 hours. Store cake in an airtight container in refrigerator or at room temperature up to 3 days. Caitlin Bensel; Food Stylist: Torie Cox Rate It Print