Name: Apple Cider Bundt Cake with Cinnamon Sugar and Glaze Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups plus 2 tablespoons (266 g) all-purpose flour, spooned and leveled; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 3/4 cups (170 g) unsalted butter, room temperature; 3/4 cup (150 g) dark brown sugar, packed; 1/2 cup (100 g) granulated sugar; 3 eggs, room temperature; 1 teaspoon vanilla extract; 1/3 cup full fat sour cream, room temperature; 3/4 cup apple cider (not apple juice); 3 tablespoons unsalted butter, melted; 1/4 cup granulated sugar; 1 1/2 teaspoons ground cinnamon; Pinch of nutmeg; 1 1/2 cups confectioners sugar, sifted; 4–6 tablespoons apple cider (or milk)

If you love cozy fall flavors and a cake that’s bursting with warmth, then this Apple Cider Bundt Cake with Cinnamon Sugar and Glaze Recipe is about to become your new favorite. I absolutely love how this cake combines the tartness of apple cider with the comforting spices of cinnamon, nutmeg, and cloves, topped with a buttery cinnamon sugar crust and a sweet glaze that keeps every bite irresistible. Stick with me and I’ll walk you through exactly how to make this showstopper at home—your kitchen is going to smell amazing, I promise!

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Why You’ll Love This Recipe

Perfect Fall Flavor Mix: The blend of apple cider and warm spices feels like a hug on a plate.
Moist & Tender Texture: Thanks to sour cream and careful baking, this cake stays soft and delicious.
Beautiful Presentation: The cinnamon sugar topping and glaze give the cake a gorgeous, irresistible finish.
Easy to Make: I’ve broken it down into simple steps that even beginners can follow and feel confident baking.

The image shows a round, golden-brown bundt cake with six thick ridged sections, covered with white icing that drips unevenly down the sides and edges. The cake is lightly dusted with powdered sugar, adding texture to the crust. It sits on white parchment paper over a white marbled surface. Next to the cake on the right is a white bowl filled with powdered sugar, and a knife with a white handle lies beside the bowl. Above the cake on the left is a small white pitcher, standing on the same white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Bundt Cake with Cinnamon Sugar and Glaze, fall apple cake recipes, cozy autumn desserts, moist apple cake with glaze, cinnamon spice cake

Ingredients You’ll Need

The ingredients for this Apple Cider Bundt Cake balance together beautifully. Each adds its own magic—from the spices that bring cozy warmth to the apple cider that adds moisture and flavor. When shopping, I like to grab fresh spices since they make a noticeable difference, and use real apple cider (not juice) for that authentic taste.

Flat lay of fresh whole cinnamon sticks, a small pile of ground cinnamon and nutmeg powders, dark brown sugar crystals, smooth unsalted butter slabs, a few bright red apples, a glass of golden apple cider, and a scattering of whole cloves, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Bundt Cake with Cinnamon Sugar and Glaze, fall apple cake recipes, cozy autumn desserts, moist apple cake with glaze, cinnamon spice cake

All-purpose flour: Key for structure; spooned and leveled for accuracy.
Baking powder & baking soda: Helps the cake rise perfectly without becoming dense.
Salt: Balances the sweetness and enhances the spices.
Ground cinnamon, ginger, nutmeg, cloves: The spice combo brings deep warmth and a classic fall vibe.
Unsalted butter: Room temperature for smooth creaming and rich flavor.
Dark brown sugar & granulated sugar: Brown sugar adds moisture and caramel notes, while granulated sugar keeps the texture light.
Eggs: Room temperature eggs mix better and help with the cake’s texture.
Vanilla extract: Amplifies all the other flavors—don’t skip it!
Full fat sour cream: Adds moisture and tang, ensuring a tender crumb.
Apple cider: The star of the show—choose fresh, unfiltered if possible for the best flavor.
Butter (for topping): Melted to help the cinnamon sugar stick beautifully to the cake.
Granulated sugar (for topping): Mixed with cinnamon and nutmeg for that sweet, spiced crust.
Confectioners sugar: For the glaze—sift it to avoid lumps and get that silky finish.
Apple cider or milk (for glaze): Thins the glaze to the perfect consistency.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I adore about this Apple Cider Bundt Cake recipe is how easy it is to personalize. Whether you’re tweaking it for dietary needs or just want to get creative with flavors, there’s room to make it your own.

Gluten-Free Version: I swapped in my favorite gluten-free flour blend once, and as long as you keep an eye on baking time to avoid drying out, it’s just as moist and flavorful.
Spice it Up: You can up the cinnamon or add a dash of cardamom for a more exotic twist—my family was intrigued the time I added extra spices!
Add Nuts or Apples: Mixing in chopped toasted pecans or small apple chunks gives a lovely texture contrast and amps up the fall vibes.
Dairy-Free Option: Substitute coconut oil for butter and use non-dairy yogurt instead of sour cream; I tried this once and was surprised how delicious it was.

How to Make Apple Cider Bundt Cake with Cinnamon Sugar and Glaze Recipe

Step 1: Prep Your Ingredients and Oven

First things first—preheat your oven to 350°F. It’s tempting to start mixing right away, but I always find it helps to measure and prep everything before. Whisk together your dry ingredients: flour, baking powder, baking soda, salt, and all those lovely spices. This helps distribute the spices evenly so every bite has that warm flavor punch.

Step 2: Cream Butter and Sugars

Using a stand mixer or hand mixer, beat the room-temp butter with the dark brown sugar and granulated sugar until the mixture is light, fluffy, and a bit pale. This step really influences how tender the cake turns out. Don’t rush it here! Scrape down the sides of your bowl a couple of times to make sure it’s all well mixed.

Step 3: Add Eggs, Vanilla, and Sour Cream

Lower the mixer speed and add the eggs one at a time, mixing well after each addition. This helps keep the batter stable. Scrape down the bowl again (I know, lots of scraping but it’s worth it!). Next, stir in the vanilla and sour cream—this combo makes the batter so rich and moist.

Step 4: Alternate Flour and Apple Cider

Now for the magic: add your dry flour mixture and apple cider to the batter, alternating between the two and starting and ending with the flour. Mix until just combined—overmixing can lead to a tougher cake, and we definitely don’t want that.

Step 5: Bake in a Bundt Pan

Spray a 12-cup bundt pan really well with non-stick spray. I like to toss a little flour into the pan after spraying to make sure nothing sticks. Pour the batter in and smooth the top with a spatula. Place the bundt pan on a large baking sheet (this catches any drips and makes moving easier). Bake for 45-50 minutes. To test doneness, insert a toothpick into the center—it should come out clean or with a few moist crumbs.

Step 6: Cool and Add That Delicious Cinnamon Sugar Topping

Let the cake cool in the pan on a wire rack for 10 minutes—this is a crucial step because letting it cool too little means it might break when you invert it. Then, carefully flip it out onto your serving plate and let it cool completely before adding the topping.

Step 7: Butter, Cinnamon Sugar, and Glaze Finale

Brush the entire cooled cake generously with melted butter—that butter helps the cinnamon-sugar mixture stick and creates that crave-worthy crunch. Mix your cinnamon sugar topping (with a little nutmeg for complexity) and sprinkle it all over, pressing lightly so it stays in place. Finally, whip up the glaze by mixing sifted confectioners sugar with apple cider until it’s smooth and drizzlable. Adjust the liquid to get it just right. Pour generously over the cake and watch jaws drop when you serve it!

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Pro Tips for Making Apple Cider Bundt Cake with Cinnamon Sugar and Glaze Recipe

Use Room Temperature Ingredients: It really helps everything blend smoothly, and your batter will hold air better for a lighter texture.
Don’t Overmix the Batter: Mix just until flour disappears—it keeps the cake tender and moist instead of dense.
Careful with Baking Time: I learned that baking even a few minutes too long dries the cake, so start checking a little early with a toothpick.
Press Topping Gently: When adding the cinnamon sugar topping, pressing gently ensures it sticks without crushing the crumb.

How to Serve Apple Cider Bundt Cake with Cinnamon Sugar and Glaze Recipe

A round bundt cake with a golden brown crust is placed on crumpled white parchment paper over a white marbled surface. The cake is sliced into five pieces, showing a soft, light beige inside with a moist texture. Thick white icing is drizzled in broad lines across the top and sides, with some icing pooled around the cake on the parchment. A small white bowl filled with cinnamon sugar sits nearby, along with a beige-handled knife resting on the surface. The overall scene is softly lit, focusing on the texture and glaze of the cake. photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Bundt Cake with Cinnamon Sugar and Glaze, fall apple cake recipes, cozy autumn desserts, moist apple cake with glaze, cinnamon spice cake

Garnishes

I usually keep garnishes simple because the cake itself is already a star. A light dusting of extra cinnamon or some thin apple slices on the side adds a nice touch. Sometimes I’ll sprinkle crushed pecans over the glaze for a little crunch and nutty flavor—my family goes crazy for that texture contrast.

Side Dishes

Serving this cake alongside a dollop of whipped cream or a scoop of vanilla ice cream never gets old. For brunch or afternoon tea, I pair it with hot spiced cider or chai tea—those spices really play off each other beautifully.

Creative Ways to Present

For special occasions, I’ve decorated the cake base with fresh apple slices and cinnamon sticks arranged artistically around the plate. Adding edible flowers or a dusting of powdered sugar makes it look so festive and inviting—perfect for holiday tables or gatherings.

Make Ahead and Storage

Storing Leftovers

I store this cake tightly covered at room temperature for up to three days. This helps keep the cinnamon sugar topping crisp yet the cake itself stays moist. If you notice it’s getting a little dry, a quick wrap in plastic wrap revives the moisture nicely.

Freezing

If you want to freeze it, I recommend doing so before adding the glaze and cinnamon sugar topping. Wrap the cooled cake very well in plastic wrap followed by foil to avoid freezer burn. When thawed, add the topping and glaze fresh—it tastes just like new and keeps that texture perfect.

Reheating

I gently warm individual slices in the microwave for 15-20 seconds to bring back that fresh-baked feel. Heating too long dries it out, so short bursts are best. Served with a little butter or cream cheese spread, it’s heaven.

FAQs

Can I use apple juice instead of apple cider in this recipe?

While you can substitute apple juice if that’s what you have on hand, apple cider lends a richer, deeper flavor and subtle tang that really elevates this cake. Apple juice is sweeter and thinner, which might affect the moisture balance. If you use apple juice, consider reducing the sugar slightly to avoid excess sweetness.
How do I prevent the cake from sticking to the bundt pan?

Spraying your bundt pan generously with non-stick spray is key, and I often dust it lightly with flour after spraying. Be sure to coat every nook inside the pan. Also, wait at least 10 minutes after baking before inverting—it allows the cake to set and release cleanly without tearing.
Can I make this cake dairy-free?

Yes! Replace butter with coconut oil or a vegan butter substitute and swap sour cream for coconut yogurt or another non-dairy yogurt. Just keep the measurements similar. The cake might taste a bit different but still moist and delicious.
How long does this cake keep fresh?

When stored covered at room temperature, this cake stays fresh and moist for about 3 days. Beyond that, the texture may start to dry out. You can also refrigerate it to extend freshness but bring it back to room temperature before serving for best flavor.
Can I make the glaze thicker or thinner?

Absolutely! If your glaze feels too thick to drizzle nicely, add more apple cider or milk a teaspoon at a time until you reach your desired consistency. If it’s too thin and runs off the cake, add a bit more confectioners sugar and stir well.

Final Thoughts

This Apple Cider Bundt Cake with Cinnamon Sugar and Glaze Recipe holds a special spot in my heart—it’s the cake I turn to when I want to bring a little cozy comfort into my kitchen and share something truly delightful with friends and family. The way the flavors mingle, the texture melts in your mouth, and the finishing glaze gleams just right—everything feels like fall in every bite. If you’re craving a cake that tastes like a warm sweater and a whisper of apple orchard magic, give this recipe a try. Trust me, you’ll want to bake it again and again.