Description
This cozy apple cider bundt cake is moist and flavorful with warm spices like cinnamon, ginger, and nutmeg, enhanced by the tangy sweetness of apple cider. Perfect for fall or any comforting dessert occasion.
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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan or use a baking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, combine apple cider and vanilla extract.
- Alternately add the dry ingredients and cider mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared bundt pan. Smooth the top and tap gently to release air bubbles.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Notes
- Add chopped apples or walnuts for extra texture.
- Use apple pie spice instead of individual spices for ease.
- Top with a glaze of powdered sugar and apple cider if desired.
- Store covered at room temperature for 1–2 days or freeze for longer storage.
- Mini bundt pans work well; adjust bake time accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
