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Cozy Spiced Apple Cider Bundt Cake with Easy Caramel Drizzle

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A moist and flavorful Bundt cake infused with reduced apple cider and warm spices, topped with a rich homemade caramel drizzle. Perfect for cozy autumn evenings and sure to be a crowd-pleaser.

Ingredients

Scale
  • 2 cups apple cider (reduced to about 1 cup)
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter (for caramel)
  • 1 cup packed brown sugar (for caramel)
  • ½ cup heavy cream (for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • Pinch of salt (for caramel)

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 heat to medium-low and simmer, stirring occasionally, until reduced to about 1 cup (15-20 minutes). Set aside to cool.
  2. Preheat and prep the pan: Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with butter or non-stick spray, dust with flour, and tap out excess.
  3. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  4. Cream the butter and sugars: In another large bowl, beat softened butter, vegetable oil, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes with an electric mixer on medium speed).
  5. Add the eggs and vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract and cooled reduced apple cider. The mixture may look slightly separated.
  6. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix; a few small lumps are fine.
  7. Pour and bake: 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.
  8. Cool the cake: Let cake cool in pan for 15 minutes, then invert onto a cooling rack and cool completely.
  9. Make the caramel drizzle: In a medium saucepan, melt ½ cup butter over medium heat. Add 1 cup brown sugar and ½ cup heavy cream, stirring constantly. Bring to a gentle boil and cook for 2-3 minutes until slightly thickened. Remove from heat and stir in 1 teaspoon vanilla and a pinch of salt. Let cool for about 5 minutes.
  10. Drizzle and serve: Once cake is completely cool, drizzle caramel over the top. Let set for a few minutes before slicing. Optionally, sprinkle with flaky sea salt.

Notes

Don’t skip reducing the apple cider—it concentrates flavor and removes excess liquid. Use room temperature ingredients for best results. Watch caramel carefully to avoid burning. Let cake cool completely before drizzling caramel. For gluten-free, use a gluten-free baking blend with xanthan gum. For dairy-free, use plant-based butter and coconut cream. Store in an airtight container at room temperature for up to 3 days, or freeze without caramel for up to 3 months.

Nutrition

Keywords: apple cider bundt cake, spiced apple cake, caramel drizzle, fall dessert, easy bundt cake, apple cider recipe

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