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If your favorite season smells like orchards and nostalgia, this apple cider cake is your new signature move. It tastes like a cozy sweater and a county fair had a very delicious baby. The crumb is plush, the cider glaze is glossy, and the warm spices?
They slap—in the best way. You don’t need a stand mixer or a culinary degree; you just need good cider and a pan. Bake it once, and watch your friends “accidentally” invite themselves over again.
Why You’ll Love This Recipe
- Big cider energy: We reduce real apple cider to intensify the flavor, so every bite is peak fall.
- Moist, tender crumb: Oil + buttermilk keep it soft for days—no dry cake drama here.
- Simple technique: One bowl, no weird steps, and a quick stovetop glaze that delivers bakery vibes.
- Versatile: Works in a bundt pan, loaf pan, or snack cake.Top with glaze, cinnamon sugar, or both.
- Make-ahead friendly: Tastes even better on day two. It’s like the flavors have a meeting and align on greatness.
What Goes Into This Recipe – Ingredients
- Apple cider: 2 cups, reduced to 1 cup (for the batter and glaze)
- All-purpose flour: 2 1/4 cups
- Granulated sugar: 3/4 cup
- Light brown sugar: 1/2 cup, packed
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Kosher salt: 3/4 teaspoon
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: 1/4 teaspoon
- Ground cloves: 1/8 teaspoon
- Unsweetened applesauce: 1/2 cup
- Neutral oil (canola or vegetable): 1/2 cup
- Buttermilk: 1/2 cup (room temp)
- Large eggs: 3 (room temp)
- Pure vanilla extract: 2 teaspoons
- Optional add-ins: 1 cup peeled, finely diced apple or 3/4 cup chopped toasted pecans
For the Cider Glaze
- Reduced apple cider: 1/4 cup (from your reduction)
- Powdered sugar: 1 1/2 to 2 cups, sifted
- Butter: 2 tablespoons, melted
- Pinch of salt
- Optional: 1–2 tablespoons heavy cream for extra silkiness
Let’s Get Cooking – Instructions
- Reduce the cider: In a saucepan, simmer 2 cups apple cider over medium heat until it measures 1 cup, about 12–18 minutes. Cool to lukewarm.Set aside 1/4 cup for the glaze.
- Prep the pan and oven: Heat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan or line a 9×13-inch pan with parchment. This cake releases easily if you don’t rush it, FYI.
- Whisk dry ingredients: In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk reduced cider (3/4 cup for batter), applesauce, oil, buttermilk, eggs, and vanilla until smooth.
- Combine: Pour the wet mixture into the dry.Stir gently with a spatula until just combined. Fold in diced apple or nuts if using. Don’t overmix unless you enjoy rubbery cake (you don’t).
- Bake: Transfer batter to your prepared pan.Bake 35–45 minutes for bundt, 28–35 minutes for a 9×13, or until a toothpick comes out with a few moist crumbs.
- Cool: Let the cake rest 15 minutes in the pan, then invert onto a rack. Cool to barely warm before glazing so it clings without sliding off like a slippery slope.
- Make the glaze: Whisk 1/4 cup reduced cider, powdered sugar, melted butter, pinch of salt, and cream (if using) until thick but pourable. Adjust with more sugar or a splash of cider as needed.
- Finish: Pour glaze over the cake.Optional flex: sprinkle with cinnamon sugar for a cider donut vibe. Slice once set.
How to Store
- Room temperature: Keep covered at cool room temp for 2–3 days. The glaze protects moisture like a tasty little shield.
- Refrigerator: Store slices in an airtight container up to 5 days.Bring to room temp for best texture.
- Freezer: Wrap unglazed slices individually and freeze up to 2 months. Thaw, then glaze or dust with powdered sugar.
Benefits of This Recipe
- Flavor-first approach: Reducing cider concentrates acidity and sweetness, amplifying apple flavor without artificial extracts.
- Reliable texture: Oil and buttermilk deliver a tender, forgiving crumb—even if you slightly overbake.
- Scalable and flexible: Works for brunch, potlucks, or holidays. Bake as cupcakes, loaves, or snack cake with minimal tweaks.
- Balanced sweetness: The spices and cider keep it bright, not cloying.Your taste buds won’t need a nap.
Avoid These Mistakes
- Skipping the reduction: Using straight cider makes the flavor faint. Reduced cider = the whole point.
- Overmixing the batter: Stir until just combined. Gluten is great in bread, less great in cake.
- Glazing too hot: Warm cake + thin glaze = vanishing act.Let it cool slightly so the glaze sets and shines.
- Wrong pan prep: Bundt pans are cute but unforgiving. Grease every nook and flour lightly for clean release.
- Cold eggs and buttermilk: Room temp helps the batter emulsify. Cold ingredients can make it dense and uneven.
Alternatives
- No buttermilk? Use 1/2 cup milk + 1 1/2 teaspoons lemon juice or vinegar.Rest 5 minutes before using.
- Dairy-free: Swap buttermilk for oat milk + 1 1/2 teaspoons vinegar. Use oil-based glaze (skip butter) or dairy-free butter.
- Gluten-free: Use a 1:1 gluten-free baking blend with xanthan gum. Add 1 extra tablespoon oil for insurance.
- Lower sugar: Reduce granulated sugar by 2–3 tablespoons and use a thinner glaze.Flavor still bangs.
- Spice swap: Try apple pie spice or add cardamom for a chic twist. A little goes a long way.
- Add a filling: Swirl in a cinnamon-brown sugar ribbon or layer thin apple slices for drama and texture.
Apple Cider Cake Recipe
If your favorite season smells like orchards and nostalgia, this apple cider cake is your new signature move. It tastes like a cozy sweater and a county fair had a very delicious baby. The crumb is plush, the cider glaze is glossy, and the warm spices slap—in the best way.
Equipment
- Bundt Pan
- Saucepan
- Mixing Bowls
Ingredients
Cake Batter
- 2 cups apple cider reduced to 1 cup
- 2 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 cup unsweetened applesauce
- 1/2 cup neutral oil canola or vegetable
- 1/2 cup buttermilk room temp
- 3 large eggs room temp
- 2 tsp vanilla extract pure
Cider Glaze
- 1/4 cup reduced apple cider
- 1 1/2 to 2 cups powdered sugar sifted
- 2 tbsp butter melted
- pinch of salt
- 1 to 2 tbsp heavy cream optional
Instructions
- In a saucepan, simmer 2 cups apple cider over medium heat until it reduces to 1 cup, about 12–18 minutes. Set aside 1/4 cup for the glaze.
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan or line a 9×13-inch pan with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together 3/4 cup reduced cider, applesauce, oil, buttermilk, eggs, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in optional diced apple or nuts if using.
- Transfer batter to the prepared pan and bake for 35–45 minutes for bundt or until a toothpick comes out with a few moist crumbs.
- Let cake cool in the pan for 15 minutes, then invert onto a rack. Cool to barely warm before glazing.
- Whisk 1/4 cup reduced cider, powdered sugar, melted butter, pinch of salt, and cream (if using) until thick but pourable. Pour over the cake.
Notes
Tastes even better the next day. Store tightly wrapped and glaze just before serving. Add cinnamon sugar for extra cider donut vibes.
FAQ
Can I use apple juice instead of apple cider?
Yes, but choose an unfiltered, not-from-concentrate juice and reduce it the same way. Cider has more complexity, but reduced quality juice can still deliver solid flavor.
Do I have to use a bundt pan?
Nope.
A 9×13-inch pan works great, as do two 8-inch rounds. Just watch bake times and start checking early. Cupcakes? 18–22 minutes.
What apples are best if I add chunks?
Use firm, tart-sweet apples like Honeycrisp, Pink Lady, or Braeburn.
Dice small so they soften without sinking. Toss in a teaspoon of flour if your batter seems thin.
How do I make it taste like a cider donut?
Brush the warm cake with melted butter and shower it with cinnamon sugar. Keep the glaze light or skip it.
Instant orchard nostalgia.
My glaze is too runny. How do I fix it?
Whisk in more powdered sugar a tablespoon at a time. If it’s too thick, add tiny splashes of cider or cream.
You want slow ribbons, not soup.
Can I make it ahead?
Absolutely. Bake the day before, wrap tightly, and glaze right before serving. IMO, the flavor on day two is next-level.
My Take
This apple cider cake nails the sweet spot between rustic and impressive.
It’s unfussy, fragrant, and delivers maximum payoff for minimal effort—exactly the kind of dessert that makes you look like you planned more than you did. Serve it with whipped cream or vanilla ice cream if you’re feeling extra, or just slice and pass plates. Either way, it’s the kind of bake people remember—and request—long after the leaves have dropped.
