Best Apple Cider Bundt Cake

A delicious fall cake topped with a cinnamon sugar crust!

Course Dessert, Snack

Cuisine American

Keyword apple cider, cinnamon, fall, halloween, thanksgiving

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 501

Author Taleen Benson

Preheat the oven to 350°F. Grease a bundt pan thoroughly and set aside.
In a medium bowl, whisk the flour, baking powder, cinnamon, and salt together. Set aside.
2 ¾ cups (407g) flour*, 2 teaspoons baking powder, ½ teaspoon cinnamon, ½ 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, ¾ cup (150g) light brown sugar, ½ cup (113g) Greek yogurt, ½ cup (128g) unsweetened applesauce, ½ cup (120ml) apple cider, ½ 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.
¼ cup (50g) granulated sugar, ½ teaspoon cinnamon

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.

If you enjoyed this recipe, you have to try my apple sour cream cake!

Calories: 501kcal