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bundt cake with cinnamon sugar donut on cooling rack

Apple Cider Bundt Cake

This apple cider bundt cake is soft, moist, and fluffy. It tastes just like apple cider! It’s coated in brown butter and a cinnamon sugar mixture for the perfect apple fall flavour. The cake has both applesauce and apple cider for lots of apple flavour! It’s moist from all the butter, oil, and applesauce.
5 from 1 vote
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Baking, Brunch, Bundt Cake, Cake, Dessert
Cuisine American
Servings 12 people



  • 1 cup unsalted butter softened
  • 2 tablespoons vegetable oil
  • ¾ cup brown sugar
  • ¼ teaspoon sea salt
  • 2 teaspoons pure vanilla extract
  • 5 large eggs room temperature
  • cup applesauce room temperature
  • 3 ⅔ cup all purpose flour (430g)
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon cinnamon ground
  • ¼ teaspoon nutmeg ground
  • ¾ cup apple cider room temperature


  • cup unsalted butter
  • ½ cup granulated sugar
  • ½ tablespoon cinnamon ground



  • Preheat oven to 355°F (180°C). Grease the bundt pan with a tablespoon of cold butter (or oil) and shake a tablespoon of flour all around to coat evenly. Shake out any excess flour.
  • In a large bowl or stand mixer, cream the butter, oil, brown sugar, and salt until light and fluffy for a few minutes.
    1 cup unsalted butter, 2 tablespoons vegetable oil, ¾ cup brown sugar, ¼ teaspoon sea salt
  • Add vanilla extract and eggs one at a time, beating well in between each addition. It’s ok if the batter separates towards the end.
    2 teaspoons pure vanilla extract, 5 large eggs
  • Add applesauce, and beat until combined.
    ⅓ cup applesauce
  • Sift flour, baking powder, baking soda and cinnamon, and nutmeg into the batter. Fold with a whisk just until no dry streaks of flour remain. Add apple cider halfway through folding. It is ok if the batter is a little lumpy.
    3 ⅔ cup all purpose flour, 2 ½ teaspoons baking powder, ¼ teaspoon baking soda, 1 tablespoon cinnamon, ¼ teaspoon nutmeg, ¾ cup apple cider
  • Scoop the batter into the pan and spread the top smooth.
  • Bake in the preheated oven for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Remove the bundt cake out of the oven and let cool for 15 minutes in the pan. Place a cooling rack or plate over top of the bundt cake and flip the cake. Tap the bundt pan to release the cake. Carefully lift off the pan to reveal the cake. Let cool completely. Prepare the brown butter while it cools.


  • Place the unsalted butter in a small saucepan on medium low heat until it melts and comes to a simmer, stirring constantly. Keep stirring as the butter froths up. The foam will subside as the butter browns. Continue stirring for a few minutes, watching the butter the whole time. The milk solids (little white bits at the bottom) will slowly caramelize and turn a golden colour when it is ready.
    ⅓ cup unsalted butter
  • Carefully pour the brown butter into a heat safe container to cool for 10 minutes. While it cools, mix together the sugar and cinnamon.
    ½ cup granulated sugar, ½ tablespoon cinnamon
  • Liberally brush the bundt cake with the brown butter. Taking handfuls of the cinnamon sugar mixture, press it into the cake. You can do this over a sink because it will get a little messy. Slice and serve!


The cake will keep well at room temperature for up to 3 days in an airtight container. Freeze in an airtight container for up to 2 months.
Keyword apple cider cake, apple cider donut bundt cake, apple cider donut cake, Bundt Cake
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