Apple Cider Cake Recipe
Apple cider cake is a moist and tender cake filled with apple cider and a blend of classic fall spices. This apple cider bundt cake is coated in an apple cider butter and cinnamon sugar. Top this cozy apple cider donut cake with an easy to make apple cider glaze for the perfect, simple and easy to make fall cake.
Equipment
- 1 10 inch (12 cup) capacity bundt pan
- 2 large mixing bowls
- 3 small mixing bowls
- 1 whisk
Ingredients
Apple Cider Cake
- 3 cups (360 g) all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup (240 ml) oil
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (226 g) applesauce, room temperature
- 3 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 ml) apple cider
Apple Cider Butter
- 4 tablespoons (57 g) unsalted butter, melted
- 2 tablespoons (30 ml) apple cider
Cinnamon Sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
Apple Cider Glaze
- 1 cup (120 g) powdered sugar
- 1 tablespoon apple cider
Instructions
- Preheat the oven to 350 F (177 C). Preheat the oven to 350 F (177 C). Grease a 10-inch (12 cup capacity bundt pan).
- Whisk the all purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg and cloves until well combined.3 cups (360 g) all purpose flour, 1½ teaspoons baking powder , ½ teaspoon baking soda, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves , ½ teaspoon salt
- In another bowl, whisk the oil, granulated sugar, light brown sugar, eggs, applesauce and vanilla extract until well combined. Mix in the dry ingredients, alternating with the apple cider until just combined, ending with the dry ingredients. Evenly pour the apple cider apple cake batter into the prepared bundt pan.1 cup (240 ml) oil , 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar, 1 cup (226 g) applesauce, room temperature, 3 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , 1 cup (240 ml) apple cider
- Bake the cider bundt cake for 40 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean and the edges of the cake pull slightly away from the edges of the pan. The center of the cake should bounce back quickly when lightly pressed. Cool the bundt cake in the pan for 10 minutes, then invert the cake onto a cooling rack or serving plate to cool to room temperature.
- While the bundt apple cake cools, make the apple cider butter, cinnamon sugar and apple cider glaze. In a bowl, whisk the melted butter and apple cider together until well combined. In another bowl whisk the sugar and ground cinnamon together until well combined.4 tablespoons (57 g) unsalted butter, melted, 2 tablespoons (30 ml) apple cider , ¼ cup (50 g) granulated sugar, 1 teaspoon ground cinnamon
- Brush the entire cake with apple cider butter until all of it is gone. Apply the cinnamon sugar to the cake by gently tilting one side of the cake and pressing the cinnamon sugar onto the side lifted into the air. Rotate and repeat until all the sides and top of the cake are coated in cinnamon sugar.
- Enjoy the cake as is for more of an apple cider donut flavor and texture. For even more fall flavor, mix together the powdered sugar and apple cider until well combined. Drizzle the glaze on top of the cake, slice and enjoy.1 cup (120 g) powdered sugar, 1 tablespoon apple cider
Notes
Store: This apple cider cake is super moist and will do just fine when stored in the fridge. Keep the cake in an airtight container or covered in plastic wrap in the fridge for up to 4 - 5 days. If you plan on serving the cake the within one day of being made, it can be kept at room temperature for 1 day.
See Variations section of the blog post to make this apple cider cake as mini bundt cakes, as a loaf cake or using boxed cake mix.
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