The Story
Fall is my favorite time of year, and not just because of the crisp air, colorful leaves, or endless pumpkin spice everything. It’s the season where everything slows down just a little, and suddenly it feels like the world is giving you permission to stay in, light a candle, and wrap yourself in a blanket. But one of the things I secretly love most about fall is how predictable it is.
Let me explain. I’m not exactly the best at handling surprises. I like knowing what’s coming next and having a plan, and fall is the one season where you can count on certain things happening like clockwork. You know there’ll be warm drinks, cozy sweaters, and those cheesy Hallmark movies where the big-city girl moves to a small town and falls in love with the guy who owns the pumpkin farm. Fall just feels reliable, and I’m all for it.
That’s probably why baking in the fall is my absolute favorite. There’s no pressure to experiment with complicated, fussy recipes—it’s all about the classics. Give me a warm, spiced dessert, and I’m in heaven. One of my go-to fall bakes is this apple cider Bundt cake. It’s the kind of dessert that feels like a hug in cake form, with all the cinnamon, nutmeg, and that sweet tang of apple cider baked right in.
I first made this cake last year on a chilly weekend when the house smelled like candles and wood smoke from the fireplace. It was one of those rare moments where everything just felt right. I’ve been making it ever since, and every bite reminds me why fall is the season that feels most like home.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider
- 1/2 cup sour cream
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons apple cider
- A pinch of cinnamon
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and generously grease a bundt pan with butter or non-stick spray. Dust it lightly with flour to prevent sticking.Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the apple cider and sour cream, starting and ending with the dry ingredients. Mix until just combined—don’t overmix!Bake the Cake:
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the Center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.Make the Glaze:
In a small bowl, whisk together the powdered sugar, apple cider, and cinnamon until smooth. Drizzle the glaze over the cooled cake, letting it cascade down the sides for that perfect autumnal touch.
Tips:
- Use fresh, high-quality apple cider for the best flavor—it makes a huge difference.
- For a little extra flair, sprinkle the glaze with crushed pecans or a dash of cinnamon sugar.
- This cake tastes even better the next day once the flavors have had time to settle, so don’t be afraid to make it ahead!
Enjoy,
Lauren