Deeply reduced apple cider gives this bundt cake its concentrated, autumnal flavor, baked low and slow until it puffs into a tender, golden ring. Warm cinnamon and nutmeg run through the batter, and once it's out of the oven, the whole thing gets brushed and coated in a crackly cinnamon-sugar crust that mimics that classic cider-donut shell. A thin cider glaze gets whisked up with the reserved reduction and drizzled over the top, so every slice carries that same bright apple flavor from crumb to crust. Sour cream keeps the interior soft and moist for days, which makes this an easy make-ahead option. It's a cozy, fall-ready bundt that fits neatly into a gluten free dessert rotation without losing any of its donut-shop charm.
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Pour the apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the cider has reduced to 3/4 cup, about 20–25 minutes. Remove from the heat and let cool to room temperature. Divide the cooled reduced cider: reserve 2 tablespoons for the glaze and set aside; the remainder goes into the cake batter.
Preheat the oven to 350°F (175°C). Generously grease a 12-cup bundt pan with butter or nonstick spray, making sure to coat every ridge and the center tube.
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