The Ultimate Apple Cider Bundt Cake (Moist & Flavorful!)
Your Ingredient List for the Ultimate Fall Cake. Intensely apple-forward thanks to a cider reduction, warm spices, and tart shredded apples—finished with a double cider glaze and icing for peak autumn flavor.
Equipment
- 12-cup Bundt pan
- Wire rack
- Large mixing bowls
- Whisk
- Rubber Spatula
- 12-inch skillet (for reduction)
- Measuring Cups & Spoons
- Grater (for shredding apples)
- Pastry brush (for glazing)
Ingredients
For the Cider Reduction
- 4 cups apple cider reduce to 1 cup total
For the Apple Cake Batter
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp fine salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 16 Tbsp unsalted butter, melted 2 sticks
- 1 1/2 cups dark brown sugar, packed
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/2 lb Granny Smith apples, shredded about 3 cups, with juices
For the Cider Icing
- 3/4 cup confectioners' sugar
- 2 Tbsp reserved hot cider reduction for icing
For the Cider Glaze
- 6 Tbsp reserved cider reduction for brushing warm cake
Instructions
- Reduce the cider: Boil 4 cups apple cider in a wide 12-inch skillet, stirring occasionally, until reduced to exactly 1 cup (20–25 minutes). Set aside.
- Prep pan & dry mix: Preheat oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan. In a large bowl, whisk flour, salt, baking powder, baking soda, cinnamon, and allspice.
- Make icing & reserve glaze: In a small bowl, whisk confectioners' sugar with 2 Tbsp hot cider reduction until smooth; cover. Reserve 6 Tbsp more reduction for glazing. You should have about 1/2 cup reduction left for the batter.
- Mix batter: In another bowl, whisk remaining 1/2 cup cider reduction with melted butter, brown sugar, eggs, and vanilla until smooth. Pour into dry ingredients and fold until almost combined. Add shredded apples (with juices) and fold just until evenly distributed. Do not overmix.
- Bake: Scrape batter into prepared pan; smooth top. Bake 55–65 minutes, until a skewer comes out clean or with a few moist crumbs.
- Double glaze & cool: Set a rack over a rimmed sheet. Immediately brush the exposed bottom of the hot cake with 1 Tbsp reserved cider reduction. Cool 10 minutes in pan, invert onto rack, remove pan, then brush top and sides with remaining 5 Tbsp reduction. After 20 minutes, drizzle the cider icing over the warm cake. Cool completely (at least 2 hours) before slicing.
Notes
Flavor focus: Reducing apple cider concentrates natural sugars and volatile aromas, yielding deeper apple flavor without excess liquid. For an easy release, coat every Bundt pan nook with fat, dust with flour, and tap out the excess.