Apple Cider Bundt Cake
This Apple Cider Bundt Cake is the most incredibly tender apple cider cake loaded with spices and coated in a cinnamon-sugar crunch. You won't believe me when I tell you it is dairy and egg-free. This bundt cake will indeed become one of your favorite fall desserts!
This is the best cake to make in the prime of apple-picking season! It is a fall favorite and a crowd-pleaser. Whether you use homemade or store-bought apple cider, this bundt cake will win over your friends and family.
TIPS FOR MAKING BUNDT CAKES
- Bake bundt cakes at a lower temperature for a more extended time. You do not want to burn the edges of the cake while undercooking the middle.
- Cool the bundt cake completely before removing it from the bundt pan. This will take at least an hour.
- Be sure to grease your bundt pan VERY well before pouring the cake batter into the pan.
- What happens when the cake gets stuck?! I have had this problem one too many times. I have found a new trick that works every time! Flip the cake in the bundt pan over onto a flat surface. Wet a kitchen or tea towel with HOT water (squeeze out the excess) and lay it over the bundt pan. Allow the towel to cool before removing it. Remove the towel and slowly lift the bundt pan; your cake will slide right out!
HOW TO STORE BUNDT CAKES
You can store this bundt cake in an airtight container at room temperature for two to three days.
If you want to freeze leftovers, individually wrap slices in plastic wrap and freeze them for up to one month. Thaw wrapped pieces at room temperature.
APPLE CIDER BUNDT CAKE
This bundt cake is so moist and delicious that you won't need a glaze or frosting of any kind!
The cider bundt cake is super moist with the use of vegetable oil, applesauce, and apple cider.
The combination of spices (cinnamon, ginger, and nutmeg) makes this cake extra tasteful.
CINNAMON SUGAR COATING
After baking and cooling the apple cider bundt cake, use a pastry brush to coat the cake in softened butter. The butter will help the cinnamon sugar mix to stick to the cake. Then dust the cake with your cinnamon sugar mixture. I used regular granulated sugar, but any type of sugar will do! Powdered or coarse sugar are other terrific options to use.
Every year, I anxiously wait for the fall season to begin, and this cake makes the list of reasons why!
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