Try this autumn-infused spiced apple cider bundt cake

If you’ve ever wanted to capture the flavor of hot apple cider in a baked treat, this Apple Cider Bundt Cake is exactly what you’ve been looking for! It’s moist and tender, with a warm, spiced apple flavor that’s finished with a sweet apple cider glaze. And with just 15 minutes of prep, this beauty will be sittin’ pretty on your table without any trouble at all.

Ingredients – Apple cider cake

1. 2 ½ cups all-purpose flour
2. 2 teaspoons baking powder
3. ½ teaspoon baking soda
4. ½ teaspoon salt
5. 2 teaspoons apple pie spice
6. ½ cup butter softened
7. 1 ½ cups light brown sugar packed
8. 3 large eggs
9. 1 cup apple cider
10. ½ cup sour cream
11. 1 teaspoon vanilla extract

Ingredients – Apple cider glaze

1. ¾ cup powdered sugar
2. 3 tablespoons apple cider
3. Apple pie spice for topping

Instructions

1. Preheat oven to 350°F. Grease a Bundt pan well.
2. Whisk together the flour, baking powder, baking soda, salt, and apple pie spice.
3. In a large bowl, beat the butter and brown sugar until creamy. Beat in the eggs, then mix in the apple cider, sour cream, and vanilla.
4. Gradually add the flour mixture and mix just until combined.
5. Pour the batter into the prepared Bundt pan. Bake for 45–50 minutes, or until a toothpick inserted into the cake comes out clean.
6. Cool in the pan for 10 minutes, then turn the cake onto a serving plate or wire rack and cool completely.
   Whisk together the powdered sugar and apple cider until smooth. If needed, add a little more apple cider, 1 teaspoon at a time, until the glaze is thin enough to drizzle.
7. Drizzle the glaze over the cooled cake. Lightly dust the top with apple pie spice while the glaze is still wet. Let the glaze set before slicing.

Notes

You can keep your apple cider bundt cake at room temperature for up to 3 days as long as it’s covered. If you need it to last a little longer, store it in the refrigerator for up to 5 days. You can also freeze it for up to 3 months by wrapping it tightly.