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–+ servings
Apple Cider Cake

Moist Apple Cider Cake: A Fall Favorite to Savor

This Apple Cider Cake captures the essence of autumn with its rich flavors and moist texture.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Salt Use kosher salt for a more balanced taste.
  • 2 teaspoons Cinnamon Ground nutmeg can be a substitute.
  • 1 teaspoon Nutmeg Freshly grated nutmeg is recommended.
  • 1 cup Unsalted Butter Can be replaced with coconut oil for a dairy-free option.
  • 1 cup Brown Sugar White sugar can work, but the cake will be less moist.
  • 1 cup Granulated Sugar Can substitute with a sugar alternative.
  • 3 large Eggs Use room temperature eggs for best incorporation.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla extract for superior flavor.
  • 1 cup Apple Cider Fresh cider is ideal, apple juice can be used in a pinch.
For the Cinnamon-Sugar Coating
  • 1 cup Granulated Sugar Adjust according to taste preferences.
  • 2 teaspoons Cinnamon Mix with sugar for the classic flavor.
For the Glaze
  • 1 cup Reduced Apple Cider Boiling down to ⅓ cup enhances flavor.
  • 2 tablespoons Unsalted Butter Essential for a smooth finish.

Equipment

  • 12-cup bundt pan
  • Stand mixer
  • Mixing bowls
  • Whisk
  • Saucepan
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup bundt pan with unsalted butter.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
  3. In a stand mixer, beat unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  5. Gradually mix the dry ingredients into the creamed mixture, then slowly add the apple cider.
  6. Pour the batter into the prepared bundt pan and bake for 40-50 minutes until a toothpick comes out clean.
  7. In a saucepan, reduce remaining apple cider to ⅓ cup over low heat for about 10-15 minutes.
  8. Cool the cake for 10-15 minutes before inverting, then glaze and sprinkle with cinnamon-sugar mix.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Adjust spices to taste and ensure to measure ingredients accurately for best results.

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