This apple cider Bundt cake is everything I love about fall baking. It's incredibly moist, full of warm apple cider and cinnamon flavor, and finished with a crunchy cinnamon sugar coating that tastes just like an apple cider donut.
If you're a fan of this cake, you HAVE to try my Baked Apple Cider Donuts, Apple Pie Cookies, Gluten Free Apple Crisp and my Apple Blondies!
Apple cider donuts are one of my favorite things about fall. Just the idea of them makes me smile! The sweet smell, the sugary topping... it's all so good.
And while I love making homemade baked donuts, I thought it would be fun to take it one step farther this season and make a whole apple cider bundt cake.
This cake is on the dense side, but it's SO soft in texture. The cinnamon sugar coating almost acts like a crust. It really just tastes like one giant apple cider donut!
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Why You'll Love This Recipe
- Tastes just like a bakery style apple cider donut in cake form.
- The cinnamon sugar coating adds a delicious crunchy finish.
- Easy to make with simple pantry ingredients.
- No frosting required.
- Perfect for brunch, dessert, or holiday gatherings.
Ingredient Notes and Substitutions
Flour
My favorite gluten free flour blend is Bob's Red Mill 1 to 1. If you are using a different blend, make sure it contains xanthan gum. And because this is a cup for cup flour, you should be able to just use AP flour if you're not looking to make this cake gluten free.
Brown sugar
I prefer to use light brown sugar in this cake recipe, but dark brown will work, too.
Greek yogurt
Regular readers know I love to use Greek yogurt in my cakes. It adds richness, moisture, and binds everything together... just like eggs would! So it's a great egg substitute. Make sure you're using plain yogurt. I typically bake with 0% or 2%.
Applesauce
Use smooth, unsweetened applesauce. Applesauce keeps the cake moist while also replacing eggs in the recipe.
Apple cider
Fresh apple cider gives this cake its signature fall flavor. Look for refrigerated apple cider in the produce section during the fall months. If you absolutely can't find apple cider, you can substitute 100% apple juice, but the flavor won't be quite as rich or spiced.
If you love baking with apple cider, don't miss my Baked Apple Cider Donuts, which use the same cozy fall flavor in a classic breakfast treat.
Why This Recipe Works
- Apple cider gives the cake concentrated fall flavor.
- Greek yogurt and applesauce keep the cake incredibly moist without eggs.
- The Bundt pan creates a beautiful presentation with almost no decorating.
- The cinnamon sugar coating tastes just like the outside of an apple cider donut.
Step-By-Step Instructions
STEP ONE: Start by combining the dry ingredients (flour, baking powder, cinnamon, and salt) in a bowl. Whisk it all up and set aside for now.
STEP TWO: Use your mixer to cream the butter with both sugars until it's completely smooth.
STEP THREE: Add the Greek yogurt, applesauce, apple cider, and vanilla. Beat on low speed to combine.
STEP FOUR: Add the dry ingredients and continue to mix on low until your cake batter comes together.
STEP FIVE: Transfer the batter to your greased bundt pan. Use a spatula to ensure it's evenly spread. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The cake should also spring back lightly when pressed and begin pulling away from the sides of the pan. Cool for at least 30 minutes before inverting.
STEP SIX: Once the cake has completely cooled, brush the melted butter all over the top and sides of the cake. Let the cake cool completely before adding the butter and cinnamon sugar. If the cake is still warm, the butter can soak into the cake instead of helping the coating stick to the outside. Sprinkle the cinnamon sugar on top and use your hands to press some onto the sides.
Expert Tips
- My #1 baking tip is to weigh your flour using a kitchen scale. This is the best way to ensure accuracy (not all flours are created equal!). Too much or too little flour will make a big difference in the texture of your cake.
- Make sure to really coat your bundt pan with cooking spray. I like to use a paper towel to really spread it around and ensure that every nook and cranny has been greased. I don't flour my bundt pans.
- For best results, use room temperature ingredients. This ensures that everything blends up nice and smoothly when mixing.
- The suggested bake time is 50-55 minutes, but I recommend checking around the 50 minute mark because all ovens are different. Use the toothpick test to ensure your cake is ready to come out. If it's under-baked, it will likely sink and collapse as it cools.
- Speaking of cooling, be patient! You really need your apple cider bundt cake to cool before trying to invert it out of the bundt pan. I leave mine in there for at least 30 minutes or even up to an hour.
- If your Bundt cake sticks, let it rest another five minutes before trying again.
- Another reason you need to wait: the coating. For that perfectly crunchy cinnamon sugar coating, your cake needs to be completely cool first.
Store the cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best texture, let refrigerated slices come to room temperature before serving. The cake also freezes well for up to 3 months.
If you love this recipe, you'll definitely want to check out my gluten-free fall dessert roundup for even more cozy pumpkin and apple ideas.
Frequently Asked Questions
Apple cider is unfiltered and not processed, which means it will have some of that residue at the bottom and no added sugar or ingredients.
You should be able to make this cake dairy free by using non-dairy butter and yogurt. I would opt for a thicker yogurt, similar in texture to Greek yogurt.
Once the cake has cooled, place an upside-down plate on top, covering the cake. Hold the pan and plate together with both hands. In one swift motion, quickly flip both over so that the pan is now on top of the plate. If the cake doesn't immediately release when you lift the pan, leave the pan on top of the plate for a few minutes. The cake should drop onto the plate on its own.
Bundt cakes have lots of detailed edges that can stick if the pan isn't thoroughly greased. Spray every crevice generously and use a paper towel or pastry brush to spread the spray evenly. Let the cake cool for about 30 minutes before inverting it.
No. This recipe was developed using regular apple cider, so reducing it will change both the moisture level and the flavor balance. Use fresh, unreduced apple cider for the best results.
Yes! In fact, I think the flavor is even better the next day. Once completely cooled, store the cake tightly covered at room temperature for up to two days or in the refrigerator for up to five days. Add the cinnamon sugar coating before serving if you want the crispest texture.
Yes. Wrap the completely cooled cake tightly in plastic wrap followed by foil, then freeze for up to three months. Thaw overnight in the refrigerator or at room temperature before serving.
Did you try my apple cider bundt cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
More reader favorites for your fall baking list
๐ Recipe
Best Apple Cider Bundt Cake
Ingredients
- 2 ยพ cups (407g) flour* (I use Bob's Red Mill 1 to 1)
- 2 teaspoons baking powder
- ยฝ teaspoon cinnamon
- ยฝ teaspoon fine sea salt
- 1 cup (226g) unsalted butter room temperature
- 1 cup (200g) granulated sugar
- ยพ cup (150g) light brown sugar packed
- ยฝ cup (113g) Greek yogurt room temperature
- ยฝ cup (128g) unsweetened applesauce room temperature
- ยฝ cup (120ml) apple cider room temperature
- ยฝ teaspoon vanilla extract
Cinnamon sugar topping:
- 4 tablespoons (57g) unsalted butter melted
- ยผ cup (50g) granulated sugar
- ยฝ teaspoon cinnamon
Instructions
- Preheat the oven to 350ยฐF. Grease a bundt pan thoroughly and set aside.
- In a medium bowl, whisk the flour, baking powder, cinnamon, and salt together. Set aside.2 ยพ cups (407g) flour*, 2 teaspoons baking powder, ยฝ teaspoon cinnamon, ยฝ teaspoon fine sea salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add yogurt, applesauce, apple cider, and vanilla and mix well.1 cup (226g) unsalted butter, 1 cup (200g) granulated sugar, ยพ cup (150g) light brown sugar, ยฝ cup (113g) Greek yogurt, ยฝ cup (128g) unsweetened applesauce, ยฝ cup (120ml) apple cider, ยฝ teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and mix on low speed until combined.
- Transfer the cake batter to the prepared pan. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for at least 30 minutes in pan before inverting onto a plate.
- Once the cake has cooled completely, use a pastry brush to brush the melted butter on the entire surface of the cake.4 tablespoons (57g) unsalted butter
- In a small bowl, stir the sugar and cinnamon together. Sprinkle or press the mixture onto the cake immediately after brushing with melted butter.ยผ cup (50g) granulated sugar, ยฝ teaspoon cinnamon
Notes
- You can use a gluten free flour blend, like Bob's Red Mill 1 to 1 flour, to make this cake gluten free. Otherwise, feel free to use AP flour.ย
- Store the cake at room temperature for up to 2 days or in the refrigerator for up to 5 days.ย
CC says
This recipe is fabulous. Made it today and it's heavenly!! Thank you!
Taleen Benson says
Thanks so much, CC! Glad you enjoyed it!
Nicole says
If I want to make this a sheet cake instead of a Bundt cake, do I need to adjust the ingredients or cooking time any?
Taleen Benson says
Hi Nicole, I haven't tried that myself but it should work. I don't think you'd need to adjust the measurements, but may need to increase the baking time. I would just keep a close eye and keep checking it. Please let me know how it goes!