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Apple Cider Cake Recipe

Apple Cider Cake Recipe
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★★★★★

5.1 from 28 reviews

This delicious Apple Cider Cake perfectly captures the essence of autumn with warm spices and a rich apple cider glaze. Moist and tender, the cake combines traditional spices like cinnamon and nutmeg with a decadent brown sugar and butter base, finished with a luscious cider reduction coating to create an irresistible treat for any occasion.

Ingredients

Scale

For the Cake:

  • 3 ½ cups all purpose flour
  • 2 ½ teaspoons baking powder
  • 1 ¼ teaspoons salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 ½ sticks unsalted butter, at room temperature (20 Tablespoons, 1 ¼ cups)
  • 1 ½ cups brown sugar
  • ½ cup granulated sugar
  • 4 eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup apple cider

For the Coating:

  • 2 cups apple cider
  • 2 Tablespoons salted butter
  • ⅓ cup granulated sugar
  • 2 Tablespoons demerara or turbinado sugar
  • 1 ½ teaspoons cinnamon

Instructions

  1. Prepare and Preheat: Preheat your oven to 350 degrees Fahrenheit. Grease a 12-cup bundt pan thoroughly with a non-stick spray that includes flour, such as Baker’s Joy, to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg until well combined. Set this mixture aside for later use.
  3. Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter, brown sugar, and granulated sugar on medium speed. Continue beating for about 3 to 5 minutes until the mixture is light in color and fluffy. Be sure to scrape down the sides of the bowl occasionally for even mixing.
  4. Add Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping the bowl to ensure thorough integration. Once all eggs are incorporated, beat in the vanilla extract.
  5. Combine Dry Ingredients and Cider: Add the flour mixture to the wet ingredients in three separate parts, mixing on low speed just until incorporated each time. With the mixer running on the lowest speed, slowly stream in the apple cider and mix until combined. Scrape the bowl to make sure the batter is fully blended.
  6. Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 40 to 50 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool in the pan for 10 minutes.
  7. Prepare Apple Cider Coating: While the cake bakes, pour 2 cups of apple cider into a small saucepan and bring it to a boil over high heat. Reduce to a low boil and simmer, stirring every 10 minutes, until the cider is reduced to about ⅓ cup and syrupy, approximately 30 minutes. Stir in the salted butter until melted and combined.
  8. Coat the Cake: In a small bowl, combine the granulated sugar, demerara or turbinado sugar, and cinnamon. After the cake has cooled 10 minutes, invert it onto a serving plate. While still warm, brush the cider reduction evenly over the cake’s exterior. Sprinkle the cinnamon sugar mixture on top, then gently press some of the sugar onto the sides using the palm of your hand.
  9. Serve: Serve the cake warm or at room temperature. It pairs wonderfully with a cup of tea or coffee and is especially delightful during fall gatherings.

Notes

  • Store leftovers wrapped tightly in plastic wrap at room temperature to maintain freshness.
  • The cake is best served warm; individual slices can be reheated in a microwave for 15 to 20 seconds to restore moistness and softness.
  • You can substitute unsalted butter with salted butter in the cake if preferred, but reduce added salt accordingly.
  • This cake pairs well with whipped cream or a scoop of vanilla ice cream for an indulgent dessert option.

Nutrition

Keywords: apple cider cake, fall dessert, spiced cake, bundt cake, autumn recipes, cinnamon cake, nutmeg cake, apple dessert

Find it online: https://islawhite.com/apple-cider-cake-recipe/