This Apple Cider Bundt Cake recipe is about to bring your fall baking to a new level. Meltingly sweet-tart grated apples ensure that every bite of this cake is dense and moist. A trio of cinnamon, nutmeg and cloves add comforting, warming fall flavors to every bite. And your favorite bundt pan makes a picture-perfect cake that’s as inviting as it is delicious. Enjoy warm slices of this autumn dessert with sweet and spiced cinnamon roll glaze for the full experience.
How to Make Apple Cider Cake
This cake gets its subtle sweetness from coconut sugar and maple syrup. The creamy, nutty flavor of coconut marries perfectly with the classic autumnal flavor of maple syrup. I also add an extra egg yolk to the cake batter for an extra tender crumb. The egg keeps the cake plenty moist. Coupled with grated apples, this cake has a rich and dense texture that goes way beyond your typical coffee cake.
When mixing the wet and dry ingredients for your cake batter together, remember not to mix more than is necessary. Overbeating the batter after adding the flour can cause your cake to become chewy or tough, rather than the tender and fluffy texture you should get.
Speaking of texture, I keep this cake extra light and fluffy with the addition of apple cider vinegar and two leaveners––baking powder and soda. These help your cake rise and turn light an airy as it bakes.
Apple Cider Bundt Cake
This Apple Cider Bundt Cake recipe is about to bring your fall baking to a new level. Meltingly sweet-tart grated apples ensure that every bite of this cake is dense and moist. A trio of cinnamon, nutmeg and cloves add comforting, warming fall flavors to every bite. And your favorite bundt pan makes a picture-perfect cake that’s as inviting as it is satisfying. Enjoy warm slices of this autumn dessert with sweet and Spiced Cinnamon Roll glaze for the full experience.
Ingredients
- 1 cup unsalted butter
- 1¼ cups coconut sugar
- 2 tablespoons pure maple syrup
- 3 eggs
- 1 egg yolk
- 1 teaspoon vanilla
- 1 teaspoon dark rum (or sub extra vanilla)
- 1 tablespoon apple cider vinegar
- ¼ cup + 1 tablespoon almond flour
- 1¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 3 ounces heavy whipping cream
- 4 ounces apple cider
- 1 cup grated peeled apple
Topping:
- Cinnamon sugar sprinkle
Glaze:
- 2 tablespoons melted browned butter
- ⅔ cup powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 tablespoon whiskey
- 1 teaspoon vanilla bean paste
Instructions
- Preheat the oven to 350°F.
- Grease a bundt pan with nonstick spray.
- In a mixer, cream the butter, sugar and maple syrup for 1 to 2 minutes on medium speed until light and fluffy.
- Add the eggs and egg yolk one at a time, beating after each addition.
- Add the vanilla, rum, and apple cider vinegar.
- In a medium bowl, combine the almond flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
- In a separate bowl, combine the cream and apple cider.
- With the mixer on low speed, alternate adding ⅓ cup of dry ingredients and 2 tablespoons of the cider mixture to the creamed butter, mixing until just combined between each addition.
- Scrape down the sides of the bowl with a spatula and fold in the apples. Mix on medium-low speed for about 30 seconds or until just combined.
- Sprinkle the prepared loaf pan with a thin layer of topping then in the pour batter and sprinkle the top with more topping.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool for 15 minutes in the pan, then carefully run a knife around the edges of the pan and gently turn it out onto a cooling rack.
- Cool for another 10 minutes and then enjoy a nice warm slice! If you want to take it to the next level, smear a slice with a thin layer of ghee and a drizzle of my Spiced Autumn Cinnamon Roll Glaze on top. Simply whisk all glaze ingredients together in a bowl and use a spoon to drizzle over the cake.
- Store leftovers covered in the fridge for 2 days or 3 months in the freezer.
What Kind of Apple is Best?
Use grated apples for this cake. They mix into the batter easily and evenly so every bite has plenty of apple flavor and moisture. You can use any apple you have on hand, though hardy, tart apples like Granny Smiths are especially good for baking.
I recommend peeling the apples before you grate them, as the skin can cause an odd texture in the cake.
Storing and Serving Suggestions
I love to serve this bundt cake warm. Let it cool for about 10 minutes after removing the cake from the pan, then slice it up and share freshly baked, still warm slices. If you like to add a decoration that’s as tasty as it is beautiful, then don’t skip the cinnamon drizzle on top. You can pour it over the whole cake or smear a bit on each slice.
If you make Apple Cider Bundt Cake and enter full-on fall baking mode like me, then be sure to follow along on Instagram for all of my recipes. I can’t wait to meet you there!
