Apple Cider Bundt Cake Recipe

Is there anything better than the start of fall baking season? I rarely pull out my muffin tins, springform pans or bundt pan in the summer but come October, I could keep them out on the counter I use them so frequently. Cooler mornings and crisp afternoons beg for hearty muffins, pumpkin treats and delicious apple recipes, like this Apple Cider Bundt Cake.

Slice of Apple Cider Bundt Cake

I love a good bundt cake; less sweet than typical cakes, it’s the perfect slice to serve with a cup of hot tea at 3PM or enjoy after a weeknight dinner. It’s also less fussy than most cakes as no frosting or drizzle is required, though you are certainly welcome to do so if desired.

This seasonal cake has hints of apple cider, with plenty of fragrant cinnamon, ginger, nutmeg and cloves. Using both applesauce and Litehouse’s Honeycrisp Apple Cider means this bundt cake is as moist as it is tender. It’s also slightly wholesome, with the balance of both regular flour and whole-wheat pastry flour.

Featuring the most popular variety of apple in the fall, Litehouse’s Honeycrisp Apple Cider has a sweet but tart flavor. Made from 100% cold pressed Northwest apples, it’s a delicious substitute in most apple baked goods wherever milk is called for.

Apple Cider Bundt Cake with Honeycrisp Apple Cider

To make, first cream the butter and sugar together until fluffy. Then, you’ll add in the eggs one at a time along with the apple cider, applesauce and vanilla. Sift together the dry ingredients, then fold into the wet apple mixture. This batter will be thick and scoopable, though take care not to over-mix.

Gently spoon into a bundt pan, then bake until golden brown. After cooling and removing, enjoy as is or with a light sprinkle of powdered sugar on top. For an extra decadent treat, make a traditional powdered sugar glaze replacing the milk with more Honeycrisp Apple Cider!

Honeycrisp Apple Cider Bundt Cake Recipe

Serves 10 | Finish in 1 Hour

Apple Cider Bundt Cake! This seasonal cake is perfect for Fall; enjoy for dessert or snack alongside a glass of Litehouse Honeycrisp Apple Cider. If you like traditional bundt cake, then you will love this apple cider version. One part indulgent and one part wholesome with the use of apple cider, apple sauce, and whole-wheat pastry flour.


  • 10 tablespoons butter at room temperature 
  • 1 cup cane sugar
  • 2 large eggs 
  • 1 cup Litehouse Honeycrisp Apple Cider
  • 3/4 cup unsweetened applesauce 
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour 
  • 1/2 cup whole-wheat pastry flour (or more all-purpose flour)
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg 
  • 1/2 teaspoon salt 


  1. Preheat oven to 350° F and spray a bundt pan with cooking spray. Set aside. 
  2. In a mixing bowl or stand mixer, beat butter and sugar together until creamed and fluffy. Add in eggs one at a time, then mix in the apple cider, applesauce and vanilla. 
  3. In a separate large bowl, whisk together the flours, baking soda, powder, spices and salt. Slowly add the dry to the wet apple mixture and stir together until just incorporated. 
  4. Spoon batter into the prepared pan and smooth the top with an offset spatula or tap pan on the counter to settle the batter.  
  5. Bake for 45 minutes, or until cake is golden brown and a toothpick comes out clean. Remove from the oven and let cool for 10 minutes, then gently invert cake on a large plate.

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