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Cozy Spiced Apple Cider Bundt Cake with Vanilla Glaze

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This tender, moist bundt cake is infused with concentrated apple cider and warm spices, then finished with a simple vanilla glaze. It’s the perfect cozy dessert for fall gatherings or a comforting treat any day.

Ingredients

Scale
  • 2 cups apple cider (unfiltered, reduced to ½ cup)
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup unsalted butter, softened
  • ½ cup vegetable oil (canola or grapeseed)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup buttermilk, room temperature
  • For the Vanilla Glaze:
  • 1 ½ cups powdered sugar, sifted if lumpy
  • 2–3 tablespoons heavy cream (or milk)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until reduced to about ½ cup and syrupy. Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or baking spray containing flour.
  3. In a large mixing bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, baking powder, and baking soda. Set aside.
  4. In another large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes with a hand mixer.
  5. Beat in vegetable oil until combined. Add eggs one at a time, beating well after each addition. Scrape down sides of bowl. Stir in vanilla extract.
  6. With mixer on low speed, add about one-third of the dry ingredients to the butter mixture, mixing until just combined. Add half of the buttermilk, mixing again. Repeat with another third of dry ingredients, remaining buttermilk, and final third of dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the cooled reduced apple cider with a spatula until evenly incorporated.
  8. Pour batter into prepared bundt pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and spring back when lightly touched.
  9. Let cake cool in pan on a wire rack for 15-20 minutes. Then invert onto the rack and cool completely before glazing.
  10. Make the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons heavy cream, vanilla extract, and salt. Add more cream if needed to reach a pourable consistency. Drizzle over cooled cake.

Notes

Don’t over-reduce the cider; it should be syrupy like thin maple syrup, not thick jam. Room temperature ingredients ensure a better crumb. Grease the pan thoroughly to prevent sticking. Let cake cool in pan exactly 15-20 minutes before flipping. The cake tastes even better the next day as spices meld.

Nutrition

Keywords: apple cider bundt cake, spiced apple cake, fall dessert, vanilla glaze, bundt cake, apple cider recipe

Find it online: https://sofiaspice.com/cozy-spiced-apple-cider-bundt-cake-with-vanilla-glaze/