Spiced apple cider bundt cake is a quick-and-easy recipe that packs in all the flavors of my favorite drink!
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I’m not sure if it’s the snow, the cold, or something else, but I’ve been craving comfort food all week. Things like Cinnamon Buns, Homemade Bread, Hearty Soups…you know what I mean.
And then I started thinking about my all-time favorite comfort food recipe. It’s in my cookbook, not on my blog, but if you own it – you need to make it ASAP: Spiced (‘n Spiked) Hot Apple Cider. It’s the kind of drink that warms you from the inside, and makes you feel taken care of. I’m not kidding. Chapter 7. Make that.
Anyway, thinking about my apple cider recipe also makes me think about this spiced apple cider bundt cake, which is pretty much a way to eat that favorite comfort drink. Not convinced yet? How about this? It’s a quick-and-easy, one bowl bundt cake that is bursting with flavor and different from your typical cake.
On board? Good. You should be. Let’s start baking cake.
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- ½ cup oil
- 4 eggs
- 1 cup brown sugar
- ¾ cup sugar
- ¾ teaspoon ground ginger
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 cup apple cider
- 1 cup powdered sugar
- 1 Tablespoon maple syrup or honey
- 1 Tablespoon apple cider
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- candied pecans, optional, for decorating
- Preheat oven to 350. Grease and flour a standard bundt pan and set aside.
- In the bowl of an electric mixer on medium speed, beat together oil, eggs, brown sugar and sugar until smooth.
- Add ginger, cinnamon, baking soda, baking powder and vanilla. Beat until incorporated.
- Turn the mixer to low, and add a third of the flour, followed by half of the cider, then another third of flour, followed by the remaining cider then the remaining flour. Beat until combined.
- Pour batter into prepared bundt pan and bake for about 45-50 minutes, until a tester inserted in the center comes out clean.
- Set aside to cool completely before glazing.
- Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.
- This cake freezes nicely. For best results, freeze without the glaze and add it just before serving.
Tools Needed For This Recipe:
If you liked this, you’ll also love:
Streusel Swirled Butterscotch Bundt Cake
Like This Recipe? You will absolutely LOVE my cookbook!
It also makes a great gift! Click here to purchase Something Sweet.
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Thanks for stopping by and reading! Stay warm! -Miriam
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Made this for a colleague’s birthday and it was a big hit! I’m vegan and replaced the eggs with Orgran’s egg replacer, and it worked perfectly! Thanks for a great recipe!
I know it’s called apple CIDER bundt cake but I only have apple JUICE — will it taste the same or don’t bother?
I am so beyond thrilled you put this recipe up! I made it for Sukkos after clipping it from the Ami magazine and let me tell you, it was a hit (and my baking skills are practically nil). It is so moist and perfect, with the flavors melding beautifully together. Making it this week. Thanks again!
P.S. i adore your cookbook.
Can the apple cider be replaced?
Not really, it’s the main flavor in the cake.
Delicious bundt cake! The crumb is light, tender and moist. Great flavour. I followed the recipe for the most part, but made a few subtle changes. I simmered 2 cups of apple cider until it had reduced by half and used rounded measures of the spices. I also added about a cup of grated (not chopped) apple to the batter. The cake freezes beautifully. I subbed a thick caramel glaze for the maple-cider glaze, and froze the cake after applying the glaze.
Great suggestions! Thanks!
Just wondering what type of cider you use for this recipe? Dry, sweet, sparkling?? Any suggestions?
If I wanted to add diced apples to this, would I need to bake it for longer, or make any other changes? It looks awesome!