This brown butter apple cider bundt cake is stuffed with an apple pecan streusel and topped with a light, cinnamon glaze. Can you put any more amazing fall flavors into a single cake?? I don't think so. It's made with applesauce and almond flour which not only impart extra flavor but help keep the cake SUPER moist! Ahh it's just so good!!
How to make brown butter
Browning the butter is optional but I highly recommend it! It adds that extra toasty, nutty flavor that just feels like fall! But if you don’t want to bother with brown butter, just use room temperature!
- In a small saucepan, melt the butter over medium heat.
- Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma.
- Once you see brown specs, stir for just a few more seconds (it browns super quickly).
- Remove from the heat and immediately pour into a different bowl to prevent it from burning.
- Let the butter cool for about 10 minutes before using.
Prepare your bundt pan
To get your cake to slide right out of the pan every time, use these tips!!
- Generously coat the inside of the bundt pan with a vegetable oil cooking spray. I love Everbake Pan Spray but any vegetable oil spray will work. You don’t want to use butter though as the milk solids can solidify during baking and cause your cake to stick in some of the smaller crevices.
- Evenly dust with a light coating of nut flour. For this recipe I use almond flour but for a different chocolate recipe I use hazelnut flour. Why nut flour? It acts as a barrier and crisps up in a way that regular flour doesn’t which allows the cake to just slide right out of the pan.
- Don’t prepare the pan until right before you pour the batter in. If you let the prepared pan sit for too long, the oil and flour may start to slide down and pool in the bottom making them effectively useless.
- Using a high quality non-stick bundt pan will also increase your odds of success. I only use Nordic Ware bundt pans because they’re extremely well made and won’t break the bank. You can also find them on sale all the time! This 10 cup spiral bundt* is one of my favorites!!
Note: This recipe is designed for a 10 cup bundt pan! Simply halve the recipe for a 6 cup bundt!
More fall recipes
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Brown Butter Apple Cider Bundt Cake
Apple Cider Bundt
- ¾ cup unsalted butter, browned
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup unsweetened applesauce
- 2 cups all purpose flour
- ½ cup almond flour, substitute all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 1 cup apple cider
Apple Pecan Streusel
- 1 cup all purpose flour
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- ½ cup pecans, chopped
- 1 small apple, peeled and diced
- 6 tablespoons unsalted butter, melted
- ½ cup powdered sugar
- 1 tablespoon butter, melted
- ¼ teaspoon ground cinnamon
- 1-2 teaspoons milk
- Make brown butter: In a small saucepan, melt the butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds as the butter will brown very quickly. Remove from the heat and immediately pour into a separate bowl to prevent burning. Let cool for about 10 minutes.
- In a medium bowl, mix together all of the streusel ingredients until it comes together and forms clumps. Use your hands to form larger clumps if desired. Set aside.
- Preheat oven to 375°F.
- In a large bowl, whisk together the brown butter, brown sugar, and granulated sugar until smooth. Add in the eggs, vanilla, and applesauce and whisk until fully combined.
- In a separate bowl, whisk together the flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Slowly mix about half of the dry ingredients into the wet ingredients. Then mix in the apple cider and the rest of the dry ingredients.
- Prepare your bundt pan by spraying thoroughly with a vegetable oil based pan spray. Evenly dust with a light coating of nut flour (almond flour is great).
- Pour about half of the cake batter into your prepared bundt pan. Then evenly spread the steusel over the top, then cover with the remaining batter.
- Bake at 375°F for 40-50 minutes or until a cake tester inserted near the middle of the cake comes out clean. Note: Pans with a darker interior will cook faster, as will a smaller 5 cup bundt pan. Start checking at 35-40 minutes in those cases.
- Remove from the oven and let the cake rest in the pan for 1-2 minutes. Use a butter knife and gently slide it between the cake and pan around the edges and the center hole. Place a cooling rack on top of the bundt pan and turn over. It should fall right out but if it doesn’t let it sit for a couple minutes and then tap the top of the pan to gently coax it out of the pan.
- Allow the cake to cool completely before glazing.
- To make the glaze, whisk together the powdered sugar, cinnamon, and melted butter. Add milk 1 teaspoon at a time until desired consistency is reached.
- Drizzle the glaze over the top of the cake and enjoy!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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