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Apple Cider Bundt Cake

Apple cider bundt cake with a tender crumb and warm cinnamon spice, finished with a glossy cider glaze. The cake bakes until deeply golden, then a reduced cider glaze cascades over the ridges for a rich amber look.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For cider cake
  • 3 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
  • 1 cup butter
  • 2.25 cup sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 cup apple cider Reduce to 1/2 cup; use 1/2 cup in the batter.
  • 0.5 cup sour cream
For apple cider glaze
  • 1.5 cup powdered sugar
  • 3 tbsp apple cider Reduce to 3 tbsp; use for the glaze.
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Reduce cider and prep the pan
  1. Reduce the apple cider until you have 1/2 cup, then cool it. The liquid should look thicker and darker amber as it reduces.
  2. Preheat the oven to 325F and grease and flour a 10-inch bundt pan. Make sure the ridges are fully coated so the cake releases cleanly.
Mix the cake batter
  1. Beat the butter and sugar until very light. Stop when the mixture looks airy and pale.
  2. Add the eggs and vanilla, then beat until smooth. The batter should look creamy and fully combined.
  3. Add the reduced cider to the batter and mix to incorporate. The batter will turn a warm amber color.
  4. Alternate adding the flour mixture and the sour cream to the batter. Stop and scrape as needed so everything is evenly moistened.
Bake, cool, and glaze
  1. Bake at 325F for 65-75 minutes until the cake is done. Look for a deep golden top and a tester coming out clean.
  2. Cool the cake for 15 minutes, then invert it to release from the pan. The bundt ridges should hold their shape.
  3. Whisk the cider glaze until smooth, then drizzle it over the cooled cake. Let it cascade down the ridges for a glossy finish.

Notes

For the best release and glaze flow, cool the bundt slightly before inverting, and fully cool the cake before drizzling so the glaze sets on the ridges. Store covered at room temperature up to 2 days or refrigerate up to 4 days; freeze slices up to 2 months. For a lighter option, you can swap sour cream for full-fat Greek yogurt for similar tang and moisture.