Description
Inspired by baked apple cider donuts, this moist Apple Cider Cake combines fresh apple cider, applesauce, cinnamon, and nutmeg in a tender bundt cake. A buttery cinnamon-sugar coating and sweet apple cider glaze give every slice a warm, cozy fall flavor.
Ingredients
Scale
- 3 cups (395 g) all-purpose flour
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (240 g) apple cider
- 1/2 cup (125 g) unsweetened applesauce
- 1 cup (225 g) vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, melted
- 2 tablespoons apple cider
- 1/3 cup (70 g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 1 cup (100 g) powdered sugar
- 3 to 4 teaspoons apple cider
Instructions
- Preheat the oven to 350°F. Coat the inside of a 10-cup bundt pan with nonstick cooking spray, then dust it lightly with flour.
- Sift the all-purpose flour into a large mixing bowl. Add the brown sugar, granulated sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk until evenly combined.
- In a separate medium bowl, whisk together 1 cup apple cider, applesauce, vegetable oil, eggs, and vanilla extract.
- Pour the wet mixture into the dry mixture. Whisk gently just until no dry streaks remain. Do not overmix the batter.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
- Cool the cake in the pan for 15 minutes. Carefully invert it onto a round wire cooling rack, then let it cool for about 30 minutes.
- For the coating, stir the melted butter with 2 tablespoons apple cider in a small bowl.
- In a second small bowl, combine 1/3 cup granulated sugar with 3/4 teaspoon cinnamon.
- Brush the butter and apple cider mixture over the entire slightly warm cake, using all of the mixture.
- Immediately press the cinnamon-sugar mixture over every surface of the cake so it sticks to the coating.
- For the glaze, whisk the powdered sugar with 3 teaspoons apple cider. Add the remaining cider 1 teaspoon at a time, as needed, until the glaze becomes thick but pourable.
- Drizzle the apple cider glaze over the cooled cake. Slice and serve.
Notes
- For a gluten-free cake, replace the all-purpose flour with the same amount of cup-for-cup gluten-free baking flour and bake for about 5 additional minutes.
- For a dairy-free version, replace the unsalted butter with plant-based butter.
- Measure the flour by weight or spoon it into the measuring cup and level the top to prevent a dry, dense cake.
- Use apple cider rather than apple juice for a deeper, more concentrated fall flavor.
- Store the covered cake at room temperature for up to 3 days or refrigerate it for up to 1 week.
- Freeze individual slices in airtight wrapping for up to 3 months. Thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 481
- Sugar: 42
- Sodium: 280
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 69
- Fiber: 2
- Protein: 5
- Cholesterol: 55