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Cozy Apple Cider Bundt Cake with Easy Maple Glaze

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A tender, flavorful bundt cake made with reduced apple cider for concentrated apple taste, topped with a simple maple glaze. Perfect for fall gatherings and cozy sweater-weather baking.

Ingredients

Scale
  • 1 ½ cups apple cider
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup vegetable oil
  • ½ cup pure maple syrup
  • 2 tablespoons unsalted butter
  • 1 cup powdered sugar, sifted
  • ¼ teaspoon salt
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Reduce the apple cider: Pour 1 ½ cups cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until reduced to about ⅓ cup (12-15 minutes). Set aside to cool.
  2. Preheat oven to 350°F. Grease a 10-12 cup bundt pan thoroughly with butter and dust with flour.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In another large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes by hand).
  5. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  6. Add vegetable oil and cooled reduced cider; stir until combined.
  7. Fold dry ingredients into wet mixture in three additions, mixing just until no flour streaks remain. Do not overmix.
  8. Pour batter into prepared bundt pan and spread evenly. Tap pan on counter to release air bubbles.
  9. Bake for 45-50 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  10. Cool in pan for 15 minutes. Run a thin knife around edges and center tube, then invert onto a cooling rack. Cool completely before glazing.
  11. For the glaze: In a small saucepan, heat maple syrup and 2 tablespoons butter over medium heat until butter melts. Remove from heat and whisk in powdered sugar and salt. Add milk or cream 1 tablespoon at a time until desired consistency is reached.
  12. Drizzle glaze over cooled cake. Let set before serving.

Notes

Don’t skip reducing the cider—it concentrates flavor and removes excess liquid. Room temperature ingredients are crucial for proper texture. Grease the pan thoroughly to prevent sticking. The cake tastes even better the next day. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and oat milk.

Nutrition

Keywords: apple cider bundt cake, maple glaze, fall dessert, bundt cake, apple cake, easy cake recipe

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