Cozy Apple Cider Bundt Cake Recipe with Cinnamon Glaze

Let me tell you, the aroma of fresh apples and warm spices swirling around my kitchen as this cake bakes is something magical. It’s the kind of scent that makes you stop in your tracks, close your eyes, and smile because you know something truly delicious is about to happen. The first time I made this Cozy Apple Cider Bundt Cake, I was trying to recreate the flavors of a fall festival treat I had years ago. I wasn’t expecting it to be so comforting, yet here we are.

This cake is like wrapping yourself in a warm blanket on a chilly autumn day. It’s moist, flavorful, and topped with a cinnamon glaze that’s just the right touch of sweetness. My family couldn’t resist sneaking slices off the cooling rack—honestly, I don’t blame them. Whether it’s for a holiday dessert table or a casual weekend treat, this cake is guaranteed to steal the spotlight. You’re going to want to bookmark this one because it feels like a hug in every bite.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under 90 minutes, perfect for busy schedules.
• Simple Ingredients: Made with pantry staples, no fancy shopping required.
• Perfect for Fall: A delightful way to celebrate apple season.
• Crowd-Pleaser: Loved by kids and adults alike—always gets rave reviews.
• Unbelievably Delicious: Moist cake with a tangy apple cider flavor and a rich, cinnamon-spiked glaze.

What makes this recipe stand out is the use of reduced apple cider in the batter. It concentrates the flavor, making every bite burst with cozy autumn vibes. Plus, the cinnamon glaze ties everything together beautifully. Trust me, this isn’t just another bundt cake—it’s one you’ll crave again and again. Whether you’re hosting friends or just treating yourself, this recipe brings comfort, warmth, and a little bit of indulgence.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that oh-so-satisfying texture. Most of these are pantry staples, and a few are seasonal favorites.

• Apple cider: Reduced to concentrate the flavor (look for fresh, unfiltered cider).
• All-purpose flour: Provides structure for the cake.
• Baking powder: Helps the cake rise beautifully.
• Baking soda: Balances the acidity from the apple cider.
• Salt: Enhances the flavors.
• Ground cinnamon: Adds warmth and spice.
• Nutmeg: Optional, but adds depth to the flavor profile.
• Unsalted butter: Softened for easy mixing.
• Granulated sugar: For sweetness.
• Brown sugar: Adds a rich, caramel-like flavor.
• Eggs: Room temperature for better incorporation.
• Vanilla extract: Boosts the overall flavor.
• Powdered sugar: For the glaze.
• Milk: Used in the glaze for smoothness (use dairy-free milk if needed).
• Ground cinnamon: For the glaze’s signature flavor.

Substitution Tips:

• Use almond flour for a gluten-free option.
• Swap butter for coconut oil to make it dairy-free.
• If fresh apple cider isn’t available, use store-bought cider or apple juice.

Equipment Needed

• Bundt pan: A standard 10-12 cup bundt pan works best.
• Mixing bowls: At least two—one for dry ingredients and one for wet.
• Electric mixer: A hand or stand mixer makes creaming the butter and sugar easier.
• Whisk: For combining dry ingredients.
• Spatula: Handy for scraping the bowl and spreading batter evenly.
• Saucepan: Used to reduce the apple cider.
• Cooling rack: Helps cool the cake evenly before glazing.

If you don’t have a bundt pan, you can use a standard 9×13-inch baking dish—just adjust the baking time slightly. For reducing the cider, a small saucepan works wonders, and any whisk will do the trick for the glaze!

Preparation Method

1. Preheat the oven: Set it to 350°F (175°C). Grease your bundt pan thoroughly.
2. Reduce the apple cider: In a small saucepan, simmer 1 cup of apple cider over medium heat until it reduces to about ½ cup. Let it cool.
3. Mix dry ingredients: In a large bowl, whisk together 2 ½ cups (300g) of all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp salt, 1 tsp cinnamon, and ¼ tsp nutmeg.
4. Cream butter and sugars: In a separate bowl, beat ¾ cup (170g) of softened butter, 1 cup (200g) granulated sugar, and ½ cup (100g) brown sugar until light and fluffy.
5. Add eggs and vanilla: Beat in 3 large eggs, one at a time, followed by 2 tsp vanilla extract.
6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the reduced apple cider. Start and end with the dry ingredients.
7. Pour batter: Transfer the batter to the prepared bundt pan and smooth the top.
8. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack.
10. Prepare glaze: Whisk 1 cup (120g) powdered sugar, 2 tbsp milk, and ½ tsp cinnamon until smooth.
11. Glaze the cake: Drizzle the glaze over the cooled cake and let it set before serving.

Cooking Tips & Techniques

• Room temperature ingredients: Using room temperature eggs and butter ensures a smoother batter.
• Don’t overmix: Overmixing can lead to a dense cake. Mix just until combined.
• Measure flour accurately: Spoon and level your flour for best results—don’t scoop directly from the bag.
• Grease the bundt pan well: Make sure every nook and cranny is coated to prevent sticking.
• Reduce cider properly: Don’t rush this step—it’s key to enhancing the apple flavor.

Variations & Adaptations

• Gluten-free: Use a 1:1 gluten-free flour blend.
• Seasonal twist: Add chopped fresh apples or dried cranberries to the batter.
• Spiced up: Increase the cinnamon and add a pinch of clove for a bolder flavor.
• Dairy-free: Substitute butter with vegan margarine and milk with almond or oat milk.

One of my favorite variations is swapping apple cider with pear juice and adding a hint of cardamom. It gives the cake a unique flavor that’s perfect for winter gatherings.

Serving & Storage Suggestions

This cake is best served slightly warm or at room temperature with a cup of coffee or hot cider. For presentation, garnish with a sprinkle of cinnamon or a few apple slices.

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap slices individually in plastic wrap and freeze for up to 3 months.
• Reheating: Warm slices in the microwave for 10-15 seconds.

The flavors deepen over time, making this cake even more delicious the next day!

Nutritional Information & Benefits

While I’m no nutritionist, here’s a rough estimate for one slice (based on 12 servings):

• Calories: ~280
• Carbs: ~40g
• Fat: ~10g
• Protein: ~3g

The apple cider provides vitamin C and antioxidants, while cinnamon has anti-inflammatory properties. It’s a dessert that feels indulgent without going overboard!

Conclusion

This Cozy Apple Cider Bundt Cake with Cinnamon Glaze is a recipe worth trying—not just for its flavors but for the comforting experience it brings. Whether you customize it with your favorite seasonal variations or enjoy it as is, it’s bound to become a family favorite.

I love this recipe because it’s simple yet packed with flavor. If you make this cake, let me know in the comments how it turned out—or share your own twist! Have fun baking, and enjoy every bite!

FAQs

Can I use apple juice instead of apple cider?

Yes, though the flavor may be slightly milder. Try reducing it as you would with cider for a more concentrated taste.

What can I use if I don’t have a bundt pan?

A 9×13-inch baking dish works well. Adjust the baking time to around 40-45 minutes.

Can I make the glaze ahead of time?

Yes, but it may thicken. Add a splash of milk to loosen it up before using.

How do I prevent the cake from sticking to the pan?

Grease the pan thoroughly with butter or non-stick spray. Dust with flour for extra insurance.

Can I add nuts to the batter?

Absolutely! Chopped pecans or walnuts would be a great addition.

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