A warmly spiced fall bundt cake that tastes like a slow afternoon.
There’s a moment every autumn when I find myself craving the kind of dessert that invites you to pause — just long enough to breathe in the season. For me, that moment almost always leads to this Apple Cider Spice Cake. It’s soft and tender, scented with cinnamon and ginger, and full of that gentle apple-cider sweetness that feels like comfort in cake form.
This cake began as something I wanted to bake for a quiet afternoon tea, but instantly became a family favorite. I love that it uses simple, everyday ingredients yet tastes like something you’d serve proudly to friends. The warm spices bloom beautifully as it bakes, filling your home with a fragrance I can only describe as pure fall.
And because it’s a bundt cake, it presents itself so effortlessly — no frosting, no fuss. Just a dusting of powdered sugar and a cup of tea beside it. If you’re looking for a fall bundt cake that feels homemade, peaceful, and deeply satisfying, this is the one I reach for again and again.
Why You’ll Love This Apple Cider Spice Cake
- Warm & deeply spiced: cinnamon, nutmeg, ginger, and cloves.
- Tender crumb: thanks to Greek yogurt, applesauce, and real apple cider.
- Simple ingredients: nothing complicated or fussy.
- Perfect for gatherings: slices beautifully and serves a crowd.
- Lovely with tea: especially Earl Grey, chai, or herbal cinnamon.
- A true fall bundt cake: simple enough for weekdays, special enough for hosting.
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ginger powder
- ¼ tsp ground cloves
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- ¾ cup light brown sugar
- ½ cup Greek yogurt
- ½ cup unsweetened applesauce
- ½ cup apple cider
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 350°F. Generously grease a bundt pan — every ridge and curve — to help your apple cider bundt cake release cleanly later.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
3. Cream Butter & Sugars
Using a hand mixer, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy — about 2–3 minutes.
4. Add the Wet Ingredients
Mix in the Greek yogurt, applesauce, apple cider, and vanilla. The batter may look a little uneven, and that’s perfectly fine.
5. Combine Wet & Dry
Pour the dry mixture into the wet mixture and mix on low until just combined. Gentle mixing keeps the crumb soft.
6. Bake
Transfer the batter into your prepared bundt pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick comes out clean.
7. Cool & Release
Allow the cake to cool for at least 30 minutes before flipping. A little patience here ensures your apple cider spice cake releases beautifully.
Dust with powdered sugar if you’d like — sometimes the simplest finish is the most charming.
Helpful Notes
- Fresh spices = better flavor. If your spices are older, refreshing them brings brighter warmth.
- Don’t rush the cooling time. Bundt cakes release best when they’ve had time to settle.
- Even better the next day. The spices deepen overnight, making this a wonderful make-ahead dessert.
- Serve with tea. This spiced apple cake loves being paired with Earl Grey, chai, or a cinnamon herbal tea.
How to Store
- Store covered at room temperature for 3 days.
- Refrigerate up to 5 days.
- Freeze slices for up to 3 months — thaw at room temperature.
FAQ
Can I make this apple cider spice cake ahead of time?
Yes — it actually tastes even better the next day as the spices deepen. Bake it, cool completely, and store tightly wrapped.
Can I use apple juice instead of apple cider?
You can, but apple cider gives richer, more concentrated fall flavor. If you use apple juice, consider adding an extra pinch of cinnamon.
Can I bake this in a loaf pan instead of a bundt pan?
Absolutely. Divide the batter into two loaf pans and bake 45–55 minutes. Check early for doneness.
Closing Reflection
There’s a quiet kind of magic in a simple spiced cake — one you can bake on a Saturday morning or serve after dinner with warm mugs passed around the table. This Apple Cider Spice Cake is one of those recipes that gathers people, slows the day a bit, and reminds you of the gentle beauty tucked into each season.
If this recipe made your home smell warm and welcoming today, I’d be honored if you subscribed to my newsletter — so we can keep baking together, one simple, wholesome recipe at a time.
And if you have a friend who loves spice cakes, feel free to share it with her too.
Apple Cider Spice Cake
A warmly spiced fall bundt cake made with cinnamon, nutmeg, ginger, cloves, and real apple cider. Simple, tender, and perfect with a cup of tea.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger powder
- 1/4 tsp ground cloves
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 1/2 cup Greek yogurt
- 1/2 cup unsweetened applesauce
- 1/2 cup apple cider
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Thoroughly grease a bundt pan, making sure every ridge is coated.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, clove, and salt.
- Using a hand or stand mixer, cream the butter with the granulated sugar and brown sugar until light and fluffy.
- Mix in Greek yogurt, applesauce, apple cider, and vanilla. The mixture may look slightly uneven — that’s normal.
- Add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing.
- Pour the batter into the prepared bundt pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for at least 30 minutes. Flip onto a serving plate and dust with powdered sugar if desired.
Notes
- This apple cider spice cake tastes even better the next day as the spices deepen.
- Store at room temperature for 3 days or in the fridge for up to 5 days.
- Freeze slices for up to 3 months.
- Perfect served with chai, Earl Grey, or cinnamon tea.
