If you’re craving a cozy, warmly spiced cake that’s bursting with autumn vibes, I absolutely have to share this Apple Cider Bundt Cake with Cinnamon Sugar Topping and Apple Cider Glaze Recipe with you. Imagine a tender cake soaked with apple cider flavors, topped with a crisp cinnamon sugar crust, then drizzled with a luscious glaze that’ll have your family begging for more. When I first tried this recipe, it quickly became my go-to dessert for fall get-togethers. Trust me, you’ll find it’s surprisingly easy to make and perfect as a centerpiece for any cozy occasion.
Why You’ll Love This Recipe
- Rich Autumn Flavor: The blend of cinnamon, nutmeg, and fresh apple cider creates a cake that perfectly captures the essence of fall.
- Moist and Tender Texture: The sour cream and careful baking process ensure every bite is soft, never dry.
- Easy to Make: Despite looking fancy, it’s straightforward enough for even beginner bakers.
- Beautiful Presentation: The cinnamon sugar topping and apple cider glaze make it look as good as it tastes.
Ingredients You’ll Need
Every ingredient in this Apple Cider Bundt Cake with Cinnamon Sugar Topping and Apple Cider Glaze Recipe plays a special role—whether it’s the all-purpose flour providing structure or the apple cider infusing that signature flavor. Here’s a little breakdown so you know what to keep an eye out for during your next grocery run.
- All-purpose flour: Spoon and level it for accuracy to keep the cake light and tender.
- Baking powder and baking soda: These help the cake rise perfectly without collapsing.
- Ground spices (cinnamon, ginger, nutmeg, cloves): Use fresh spices for a more vibrant, aromatic cake.
- Unsalted butter: Room temperature butter creamed with sugar gives that lovely fluffy texture.
- Dark brown and granulated sugar: The mix balances sweetness with a hint of molasses richness.
- Eggs: Make sure they’re at room temperature for better mixing and structure.
- Vanilla extract: Adds warmth and rounds out the flavors nicely.
- Full-fat sour cream: Key for that moist crumb and subtle tang.
- Apple cider (not juice): It gives essential apple notes and a touch of acidity.
- For the topping: Melted butter, granulated sugar, cinnamon, and a pinch of nutmeg create the crisp cinnamon sugar shell.
- For the glaze: Confectioners sugar combined with apple cider (or milk) makes a smooth, sweet finish.
Variations
I love how versatile this Apple Cider Bundt Cake with Cinnamon Sugar Topping and Apple Cider Glaze Recipe is. Over time, I’ve experimented with a few tweaks, and honestly, you can really make it your own by playing around with flavors, textures, or even dietary tweaks.
- Gluten-Free Version: I’ve swapped in my favorite gluten-free flour blend with great success; just be sure to watch the baking time closely so it stays moist.
- Spice Level: Sometimes I add a bit more cinnamon or even a dash of ground cardamom for a unique twist.
- Apple Pieces: Adding small chunks of fresh apple into the batter adds a nice texture contrast that my family loves.
- Dairy-Free Option: I’ve used dairy-free sour cream alternatives and plant-based butter to make it allergen-friendly, maintaining great flavor.
How to Make Apple Cider Bundt Cake with Cinnamon Sugar Topping and Apple Cider Glaze Recipe
Step 1: Prep your dry ingredients carefully
Start by whisking together your flour, baking powder, baking soda, salt, and all those gorgeous fall spices in a medium bowl. This step helps evenly distribute the leavening agents and spices, so no bite feels clumpy or uneven. I usually do this while my mixer is warming up—it gives me a good rhythm!
Step 2: Cream butter and sugars until fluffy
Using a stand mixer or handheld, beat your room temperature butter with brown and granulated sugars on medium speed. This step is where magic starts—the mixture should become significantly lighter and fluffy. Scrape the bowl down occasionally to make sure everything’s evenly combined. I used to skip this, and my cakes ended up a little dense, so trust me on this one.
Step 3: Add eggs, vanilla, and sour cream
Lower your mixer speed and add the eggs one at a time, scraping the bowl between each addition. This ensures your batter stays emulsified and doesn’t curdle. Then mix in the vanilla and sour cream, which adds moisture and a subtle tang that balances the sweetness.
Step 4: Alternate flour mixture and apple cider into batter
Now, add your flour mixture and apple cider in alternating portions, starting and ending with the flour. Mix just until combined — overmixing here can make the cake tough. This technique keeps your batter perfectly tender while letting the apple cider flavor shine through.
Step 5: Bake in a prepared bundt pan
Spray a 12-cup bundt pan generously with non-stick spray (I like to use one with flour included for extra insurance). Pour in the batter, smooth the top with a spatula, and place the pan on a baking sheet—this might seem odd, but it catches any drips and makes handling easier. Bake at 350°F for 45-50 minutes. Your best indicator? A toothpick inserted into the center should come out clean or with a few moist crumbs. Don’t overbake or it will dry out!
Step 6: Cool and add the cinnamon sugar topping
Let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert it onto a plate to cool completely. Here’s a tip: while it’s cooling, get the topping ready by mixing melted butter with sugar, cinnamon, and a pinch of nutmeg. Brush the entire cake with the melted butter, then sprinkle the cinnamon sugar generously all over, pressing gently to help it stick. I discovered this trick when my first attempt had topping that just slid off—lesson learned!
Step 7: Whisk up the apple cider glaze and drizzle
Mix confectioners sugar with apple cider (or milk) until smooth and pourable. Adjust the thickness by adding more cider or sugar until it’s just right. Drizzle the glaze over the cinnamon sugar topping for that beautiful glossy finish that brings everything together. If you’re like me, you’ll want to sneak a little lick of this glaze before it sets—it’s that good!
Pro Tips for Making Apple Cider Bundt Cake with Cinnamon Sugar Topping and Apple Cider Glaze Recipe
- Use fresh apple cider: It really makes a huge difference in both flavor and moisture—don’t substitute with apple juice!
- Don’t skip the sour cream: It’s my secret weapon for making this cake irresistibly tender and just a little tangy.
- Press cinnamon sugar gently: Using your hands ensures the topping sticks firmly without crushing the cake.
- Watch your baking time closely: Oven temps vary, so start checking at 45 minutes to avoid drying out the cake.
How to Serve Apple Cider Bundt Cake with Cinnamon Sugar Topping and Apple Cider Glaze Recipe
Garnishes
I like to keep the garnishes simple because the cake is already packed with flavor, but a few fresh apple slices fanned out on the side add a classy touch. Sometimes I sprinkle a little extra cinnamon on top if I’m feeling festive. If I want to elevate it, a dollop of whipped cream or a scoop of vanilla ice cream alongside makes a dreamy pairing.
Side Dishes
This cake is a fantastic solo dessert, but I’ve enjoyed serving it with a warm cup of chai tea or a latte for a snug afternoon treat. If it’s brunch time, I like pairing it with a fresh fruit salad or creamy yogurt to balance the sweetness.
Creative Ways to Present
For holidays or parties, I’ve drizzled extra glaze in messy zigzags over the whole bundt for a rustic look. Adding edible flowers or fresh rosemary sprigs around the base adds an unexpected pop of color. And if you want to wow guests, serve slices on pretty plates with a dusting of cinnamon or a small drizzle of caramel sauce.
Make Ahead and Storage
Storing Leftovers
I’ve found that storing the cake tightly covered at room temperature keeps it moist for up to three days. After adding the cinnamon sugar topping and glaze, I lightly tent it with foil or place it in a cake keeper to preserve the delicious crust without it getting soggy.
Freezing
If you want to prep ahead, freeze the cake after it’s completely cooled but before adding the glaze and topping. When you’re ready to serve, thaw it overnight in the fridge, then add the toppings fresh that day. This method keeps the cinnamon sugar crisp and the glaze just right.
Reheating
I like to warm individual slices in the microwave for about 15-20 seconds before serving—it revives that tender crumb and slightly melts the glaze, making it even more comforting. Just don’t overheat or it can dry out.
FAQs
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Can I use apple juice instead of apple cider in this recipe?
I don’t recommend substituting apple juice for apple cider here because cider is less sweet and has a richer, fermented flavor that really enhances the cake. Using juice may make the cake too sweet and lack that authentic fall flavor.
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How can I tell when my Apple Cider Bundt Cake is done baking?
The best way is to insert a toothpick or cake tester into the thickest part of the cake. If it comes out clean or with just a few moist crumbs, your cake’s ready. Avoid overbaking, or it will dry out—start checking around 45 minutes.
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Can I make this cake vegan or dairy-free?
Yes! You can substitute the butter with a plant-based alternative and use dairy-free sour cream options like coconut or cashew-based sour cream. For eggs, you might try flax eggs, but results can vary—I’ve had best luck with the dairy swaps.
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What’s the best way to keep the cinnamon sugar topping from falling off?
After brushing the cake with melted butter, gently press the cinnamon sugar mixture using your hands so it adheres well. Doing this while the butter is still wet helps the sugar stick firmly without damaging the cake.
Final Thoughts
This Apple Cider Bundt Cake with Cinnamon Sugar Topping and Apple Cider Glaze Recipe is one of those gems that I reach for whenever I want comforting, all-American fall flavor wrapped up in a single slice. It’s easy enough for a weeknight treat, but special enough to impress guests at a holiday dinner. I’m confident once you make it, it’ll become a staple in your recipe collection just like it did in mine—so go ahead, bake this beauty, and savor the cozy goodness!
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Apple Cider Bundt Cake with Cinnamon Sugar Topping and Apple Cider Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Apple Cider Bundt Cake is a moist and warmly spiced dessert perfect for autumn gatherings. Made with a blend of cinnamon, ginger, nutmeg, and cloves, it features a tender crumb enriched with apple cider and sour cream. Finished with a buttery cinnamon sugar topping and a delicate apple cider glaze, this cake offers layers of flavor and a beautiful presentation.
Ingredients
Cake
- 2 cups plus 2 tablespoons (266 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cups (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) dark brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup full fat sour cream, room temperature
- 3/4 cup apple cider (not apple juice)
Topping
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch of nutmeg
Glaze
- 1 1/2 cups confectioners sugar, sifted
- 4–6 tablespoons apple cider (or milk)
Instructions
- Preheat and prepare dry ingredients: Preheat your oven to 350° F (175° C). In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set this mixture aside for later.
- Cream butter and sugars: Using a stand mixer or hand mixer, beat the room temperature unsalted butter with dark brown sugar and granulated sugar on medium speed until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add eggs: Reduce the mixer speed to low. Add the eggs one at a time, mixing well after each addition and scraping down the bowl sides again to incorporate all ingredients properly.
- Add vanilla and sour cream: Mix in the vanilla extract and the full-fat sour cream until the mixture is combined thoroughly and smooth.
- Combine flour mixture and apple cider: Alternately add the dry flour mixture and apple cider to the batter, starting and ending with the flour mixture. Mix just until everything is incorporated; do not overmix to keep the cake tender.
- Prepare bundt pan and bake: Spray a 12-cup bundt pan with a non-stick baking spray. Transfer the cake batter into the pan and smooth out the top with a spatula. Place the bundt pan on a large baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cake: Remove the bundt pan from the oven and allow the cake to cool on a wire rack for 10 minutes. After cooling, invert the cake onto a plate or platter and let it cool completely before adding the topping.
- Apply cinnamon sugar topping: Using a pastry brush, coat the entire cake with the melted butter. In a small bowl, mix together granulated sugar, ground cinnamon, and a pinch of nutmeg. Sprinkle this cinnamon sugar mixture generously over the cake, pressing gently with your hands to adhere it to all surfaces of the cake.
- Make and drizzle glaze: Stir together the sifted confectioners sugar with 4 to 6 tablespoons of apple cider (or milk) until smooth and pourable. Adjust the consistency by adding more liquid or sugar as needed. Drizzle this glaze evenly over the cinnamon sugar-coated cake for a shiny, flavorful finish.
Notes
- Store the cake tightly covered at room temperature for up to 3 days to maintain freshness.
- To freeze, cool the cake completely before wrapping well and freezing. Add the glaze only after thawing.
- For a gluten-free version, substitute a gluten-free flour blend for the all-purpose flour. Be careful not to overbake, as gluten-free cakes can dry out more easily.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 75mg
