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Irresistibly Moist Apple Cider Bundt Cake Recipe You Need to Try

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Learn how to make delicious Apple Cider Bundt Cake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 ½ cups all-purpose flour (you can swap half for whole wheat flour for a nuttier flavor)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (or use coconut oil for a dairy-free twist)
  • 1 ½ cups granulated sugar (or substitute 1 cup honey or maple syrup for a deeper sweetness)
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup apple cider (freshly pressed if you can find it, or a good quality store-bought cider)
  • ½ cup sour cream or Greek yogurt (adds moisture and tang; you can use dairy-free yogurt if needed)
  • Optional: 1 cup chopped toasted pecans or walnuts for added texture

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with butter and dust it lightly with flour to prevent sticking. Mama Lu always said, “A well-loved pan makes all the difference.”
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This blend of spices is what gives the cake its warm, familiar soul.
  3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy — about 4 minutes. Use a stand mixer or a sturdy wooden spoon; I learned to trust my intuition here, just like Mama Lu’s “pinch of salt and a whole lot of soul.”
  4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and the apple cider to the creamed mixture, beginning and ending with the dry ingredients. Mix gently after each addition — overmixing can make the cake dense, and I like mine tender and light, just like the ones Mama Lu would make on a Sunday morning.
  6. Fold in the sour cream (or Greek yogurt) until just combined. This little touch keeps the cake moist and adds a subtle tang that balances the sweetness.
  7. If you’re using nuts, fold them in now for that extra bit of crunch and earthiness.
  8. Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The kitchen should smell like autumn wrapped in a warm hug by now.
  10. Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Patience here is key — rushing can cause the cake to break, and every slice deserves to be whole.

Find it online: https://claracooking.com/apple-cider-bundt-cake/