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The Best Cozy Apple Cider Bundt Cake with Cinnamon Glaze

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A tender, fragrant bundt cake made with reduced apple cider and topped with a crackly cinnamon glaze. Perfect for fall gatherings, this cake delivers deep apple flavor and a moist crumb that tastes even better the next day.

Ingredients

Scale
  • 2 cups apple cider
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar, sifted
  • 2–3 tablespoons apple cider
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Reduce the apple cider: Pour 2 cups apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer and cook for 18-22 minutes, stirring occasionally, until reduced to about 1/2 cup. The cider should be thick and syrupy. Remove from heat and let cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter or baking spray, then dust with flour. Tap out excess.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In another large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides as needed.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. The batter may look curdled; this is normal.
  6. With mixer on low speed, add dry ingredients in three additions, alternating with the cooled reduced cider. Start and end with dry ingredients. Mix just until combined. Fold gently with a rubber spatula.
  7. Pour batter into prepared bundt pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
  8. Make the glaze: In a small bowl, whisk together sifted powdered sugar, 2 tablespoons apple cider, cinnamon, vanilla extract, and a pinch of salt. Whisk until smooth. Adjust consistency with additional cider or powdered sugar as needed.
  9. Once cake is completely cool, drizzle glaze over the top. Let set for 10-15 minutes before slicing.

Notes

Don’t skip the cider reduction—it concentrates the apple flavor and prevents a soggy cake. Room temperature ingredients cream together better. Grease the bundt pan generously for a clean release. Check for doneness at 45 minutes. Cool completely before glazing to prevent the glaze from melting. The cake tastes even better on the second day.

Nutrition

Keywords: apple cider bundt cake, cinnamon glaze, fall dessert, apple cake, bundt cake, easy apple cake

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