Apple Cider Cake
If you’re looking for the ultimate fall treat that fills your home with warmth, spice, and everything nice, this Apple Cider Cake is calling your name. It’s moist, flavorful, and tastes just like a crisp autumn afternoon. With a tender crumb and sweet apple glaze, it’s the kind of dessert you’ll want to make again and again, especially when sweater weather kicks in.
Servings 12 slices
Calories 340kcal
Cost $8–$10
Ingredients
For the Cake
- 2 cups apple cider to be reduced to 1 cup
- 2½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Glaze (optional but delicious)
- 1 cup powdered sugar
- 2 –3 tablespoons reduced apple cider
- Pinch of cinnamon
Instructions
- Start by pouring your 2 cups of apple cider into a saucepan. Bring it to a simmer over medium heat and let it cook down to about 1 cup. This takes around 10–15 minutes. Set it aside to cool—you’ll use it in both the batter and the glaze.
- While the cider cools, preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan or a 9×13 baking dish with butter or nonstick spray, then dust with flour to prevent sticking.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. This helps distribute the spices evenly and prevents clumping.
- In a large bowl, beat the butter, oil, granulated sugar, and brown sugar together until light and fluffy. This adds air to the batter and helps with texture.
- Mix in the eggs one at a time, then add the vanilla. Slowly pour in ¾ cup of your reduced cider and the buttermilk. Mix until just combined.
- Gradually add the dry ingredients to the wet, stirring until the batter is smooth. Pour into your prepared pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out onto a rack.
- Once the cake is mostly cooled, whisk together the powdered sugar, cinnamon, and 2–3 tablespoons of the remaining reduced cider. Drizzle or brush over the cake for a beautiful finish.
Notes
Reduce the cider fully.
Don’t skip or rush this step. Reducing the cider concentrates the flavor and adds depth to the cake. Use a measuring cup to ensure you’re left with 1 cup after simmering. Use room temperature ingredients.
Make sure your eggs, butter, and buttermilk aren’t cold. Room temp ingredients blend more easily and create a smoother batter. Don’t overmix the batter.
Mix until just combined once you add the dry ingredients. Overmixing can make the cake tough instead of tender. Let the cake cool before glazing.
If the cake is too warm, the glaze will melt and slide right off. Wait until it’s just barely warm or fully cooled for the best results.
Don’t skip or rush this step. Reducing the cider concentrates the flavor and adds depth to the cake. Use a measuring cup to ensure you’re left with 1 cup after simmering. Use room temperature ingredients.
Make sure your eggs, butter, and buttermilk aren’t cold. Room temp ingredients blend more easily and create a smoother batter. Don’t overmix the batter.
Mix until just combined once you add the dry ingredients. Overmixing can make the cake tough instead of tender. Let the cake cool before glazing.
If the cake is too warm, the glaze will melt and slide right off. Wait until it’s just barely warm or fully cooled for the best results.