Name: Apple Cider Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 2 teaspoons ground cinnamon; ¾ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ½ teaspoon salt; 1 cup sugar; ¾ cup unsalted butter, softened; 3 large eggs; 1 ¼ cups apple cider; 1 teaspoon vanilla extract

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I made this cozy, spiced apple cider bundt cake and it turned out moist and flavorful, with warm notes of cinnamon, ginger, nutmeg, and the tangy sweetness of apple cider. It’s perfect for fall (or any time I want something comforting).

Why I’ll Love This Recipe

I love this cake because it balances sweet and spice without being overwhelming. The apple cider gives it a subtle fruitiness and moisture, and the spices bring warmth. Also, using a bundt shape makes it look special with minimal effort. It slices nicely and is great for sharing (or keeping, if I want leftovers).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ½ cups all‑purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
— (and the wet ingredients which include things like apple cider, eggs, butter, sugar—see recipe card for all)

Directions

Here’s how I make it:

Preheat the oven, prepare the bundt pan (grease/flour or spray).
In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, spices, salt.
In another bowl, beat together the sugar and butter, then add the eggs one at a time.
Combine apple cider (and any other wet things like perhaps applesauce, vanilla) separately, then alternate adding dry mixture and wet mixture into the sugar/butter/egg mixture.
Pour the batter into the prepared bundt pan, smooth the top, and gently tap the pan to remove air bubbles.
Bake until the cake is golden, springs back lightly, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let it rest in the pan a little, then invert onto a rack to cool.

Servings and timing

Servings: Yields about 10‑12 slices (one bundt cake).
Prep time: ~15‑20 minutes to mix everything.
Bake time: Typically around 45‑55 minutes, depending on oven and pan.
Total time: ~1 hour 10 minutes including cooling.

Variations

Here are a few tweaks I like:

Add chopped apples or walnuts for texture.
Replace part of the butter with oil for a lighter crumb.
Use apple pie spice blend instead of individual spices for convenience.
Pour a simple glaze (e.g. powdered sugar + apple cider) over the top for extra sweetness.
Try mini bundt pans to make individual cakes; adjust bake time downward.

Storage/reheating

I store leftovers covered tightly at room temperature for 1‑2 days. If I want it longer, I wrap in plastic or foil and freeze. When reheating slices, I warm in a low oven (around 150‑160°C / 300‑325°F) for a few minutes or microwave briefly, though the oven gives a better texture.

FAQs

What kind of apple cider should I use?

I usually use unfiltered or lightly filtered apple cider (not apple juice with additives) so it has good flavor. If it’s very sweet, I may slightly reduce the sugar in the batter.

Can I make this cake ahead of time?

Yes. I can bake it a day ahead, let it cool completely, then wrap well. Before serving I’ll warm slightly or bring it to room temperature. The flavor often develops more after resting.

How do I know when the cake is done?

I test by inserting a toothpick or a cake tester into the center: when it comes out clean or with a few moist crumbs (not wet batter), it’s done. Also the cake should spring back lightly when touched, and start pulling away slightly from the sides of the pan.

Can I use a different pan size?

Yes, but baking time will change. Smaller/more shallow pans bake faster; deeper/denser cake pans might need more time. Always check doneness early and cover with foil if edges are browning too fast.

What if I don’t have all the spices?

If I’m missing something like nutmeg or ginger, I can increase the cinnamon a bit or use a store‑bought spice blend like “pumpkin pie spice” or “mixed spice.” It changes the flavor slightly, but still turns out good.

Conclusion

I really enjoy making this apple cider bundt cake because it’s simple, comforting, and full of autumnal flavors. Every slice brings together spice and sweetness in a way that feels indulgent without being heavy. I hope the next time I make it, someone else gets to enjoy it too.