Apple Cider Bundt Cake

For most people, Fall is about pumpkins and apples. I love drinking a nice cup of apple cider along with eating piping hot fresh apple cider donuts. Our family buys a whole gallon of Honeycrisp apple cider (our favorite apple!) every Fall. This Apple Cider Bundt Cake is a great snack or dessert to enjoy during the Fall season especially with its warm spices and lovely apple taste. You can compliment a slice of apple cider cake with a warm cup of apple cider, hot chocolate, or tea. Warm large sweaters, a comfortable blanket, and a good book also makes a nice addition! 😊

Yield: 1 Large Bundt Cake
Time: 50 minutes


  • 8 TBSP unsalted butter, at room temperature
  • 1 cup brown sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 container of 4 oz apple sauce
  • 2 ½ cup flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp sea salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup apple cider


  1. Preheat the oven to 350°F.
  2. In a large bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg) together well and set aside.
  3. In an electric mixer, beat butter and sugar until light and fluffy for about 2-3 minutes on medium-low speed. Add 1 egg at a time, beating well after each egg. Beat in vanilla extract and apple sauce.
  4. Alternate stirring in flour mixture and apple cider in 3 separate batches. Make sure all ingredients are well mixed.
  5. Pour batter into bundt pan. Bake for 35 minutes or until a toothpick comes out clean from the center of the cake. Let the cake completely cool and enjoy!

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