Cinnamon Apple Cider Bundt Cake
Indulge in the cozy flavors of fall with this irresistible Cinnamon Apple Cider Bundt Cake, a show-stopping dessert that combines the warmth of ground cinnamon, the tangy sweetness of apple cider, and the soft, juicy bites of fresh apples. This moist and fluffy Bundt cake is elevated with a luscious apple cider glaze that drips elegantly over its golden-brown surface, making it as beautiful as it is delicious. Perfect for autumn gatherings, holiday celebrations, or simply savoring alongside a warm cup of coffee, this cake is a true seasonal delight. With a balance of rich buttery notes, spiced undertones, and a touch of tangy sour cream, every bite is a comforting celebration of fall. Easy to prepare and bursting with flavor, this dessert is destined to be a family favorite.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Ground cinnamon
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Apple cider
- 0.5 cup Sour cream
- 1.5 cups Apples, peeled, cored, and diced small
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Apple cider (for glaze)
- 0.25 teaspoon Ground cinnamon (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a Bundt pan.
In a medium bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Reduce the mixer speed to low. Alternately add the dry flour mixture and the apple cider to the batter, starting and ending with the flour mixture. Mix just until combined.
Gently fold in the sour cream and diced apples using a spatula until evenly distributed.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a cooling rack to cool completely.
To make the glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of apple cider until smooth.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
For a finishing touch, sprinkle a pinch of ground cinnamon over the glaze as garnish.
Slice and serve. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 49.7 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
