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Easy Apple Cider Cake With Warm Spices That Shine

Apple Cider Cake Recipe

Rebecca Blumer
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.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 Slices
Calories 320 kcal

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.

Nutrition

Calories: 320kcalCarbohydrates: 48gProtein: 4gFat: 13gSaturated Fat: 3gCholesterol: 55mgSodium: 280mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 120IUCalcium: 40mgIron: 1.5mg
Keyword Apple, Cake, Fall
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