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An overhead shot of an apple spice bundt cake.

Apple Spice Cake

Course Dessert
Cuisine American
Apple Spice Cake is bursting with fall flavor thanks to fresh apples, cinnamon, nutmeg and apple cider. It’s like everything you love about apple cider donuts – in bundt cake form. 
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16 servings


  • Bundt Cake Pan


  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup apple cider
  • 2/3 cup applesauce
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup olive oil
  • 1 large apple, grated
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract

Cinnamon Sugar Topping

  • 3 tbsp melted butter
  • 1/4 cup sugar
  • 1 tsp ground cinnamon

Optional Apple Cider Glaze

  • 2 cups powdered sugar
  • 3 tbsp apple cider use more for a thinner consistency


  • Preheat the oven to 350F degrees.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg,and salt. In a separate large bowl, whisk together the apple cider, apple sauce, brown sugar, white sugar, olive oil, eggs, and vanilla. Add in the shredded apple and stir to combine.
  • Then add the apple cider mixture to the flour mixture. Stir until just combined, do not overmix. Grease and flour a standard size Bundt pan, or use a spray that has flour included - otherwise, the cake will not remove easily. Pour the batter into the prepared pan.
  • Bake at 350 degrees for 50 minutes.  The top should bounceback when lightly pressed.  Allow the cake to cool in the pan for 15 minutes, then remove from the pan.
  • Mix together the ¼ cup sugar and 1 teaspoon ground cinnamon to create cinnamon sugar.  Brush the cake with melted butter and sprinkle on the cinnamon-sugar mixture.  You may need to press the cinnamon-sugar on to the cake to help it stick on the sides. 
  • Optional: If you would like to add a glaze to your cake, just whisk together powdered sugar and apple cider, and pour over your cake or use it as a dipping sauce. For a thicker sauce, use less cider, for a thinner sauce use more.


Prepare your bundt cake pan: The importance of properly preparing your bundt cake pan can not be overstated. Make sure your pan is clean and in good shape, as any scratches to the surface can encourage sticking. Right before pouring your batter in, grease and flour well. If you prepare your pan before you start your recipe, there’s a chance the oil can sink to the bottom, so it’s ideal to wait until you are ready to use the pan.
Storage: This cake will keep for 2-3 days covered and at room temperature.


Calories: 376kcal | Carbohydrates: 61g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 144mg | Potassium: 146mg | Fiber: 1g | Sugar: 41g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg
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