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Delicious homemade apple cider cake topped with cinnamon glaze.

Apple Cider Cake

Warm, cozy, and perfect for any occasion, this Apple Cider Cake is a delightful way to celebrate the flavors of fall.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all purpose flour 395g; see notes for gluten-free options
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 3/4 cup light brown sugar 150g, packed
  • 1/2 cup granulated sugar 100g
Wet Ingredients
  • 1 cup apple cider 240g
  • 1/2 cup unsweetened applesauce 125g
  • 1 cup vegetable oil 225g
  • 3 large eggs
  • 2 tsp vanilla extract
  • 4 tbsp unsalted butter melted
Topping
  • 2 tbsp apple cider for topping
  • 1/3 cup granulated sugar and ground cinnamon 70g sugar with 3/4 tsp cinnamon for sprinkling
Glaze
  • 1 cup powdered sugar 100g for glaze
  • 3-4 tsp apple cider for glaze mix

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13 inch baking dish.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  3. In another large bowl, mix the apple cider, applesauce, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just blended—do not overmix.
Baking
  1. Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. While the cake is baking, combine the sugar and cinnamon mixture for sprinkling. Cool the cake for 10 minutes before removing it from the pan. Brush with apple cider and sprinkle with the sugar mixture.
  3. In a small bowl, whisk together the powdered sugar and enough apple cider to achieve your desired glaze consistency. Drizzle over the cooled cake.

Notes

Make sure all ingredients are at room temperature for a smoother batter. Don’t overmix the batter to ensure a light and fluffy cake. Store leftovers in an airtight container to maintain freshness. This cake can be frozen; wrap it well and it will last for up to three months.