Moist Apple Cider Cake Recipe
This Moist Apple Cider Cake is a soft, tender Bundt cake infused with concentrated apple cider, warm cinnamon, nutmeg, and cloves. Finished with a buttery cinnamon-sugar coating and optional apple cider glaze, it's the perfect dessert for fall gatherings, holidays, or a cozy afternoon treat.
Equipment
- 10 to 12-cup Bundt pan
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Small saucepan
- Cooling rack
- Pastry brush
Ingredients
Cake
- 2 cups apple cider
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup unsalted butter softened
- 1½ cups light brown sugar packed
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
Cinnamon Sugar Coating
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 teaspoons ground cinnamon
Optional Apple Cider Glaze
- 1 cup powdered sugar
- 2 tablespoons apple cider
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 10 to 12-cup Bundt pan.
- Pour the apple cider into a small saucepan and simmer until reduced from 2 cups to 1 cup. Let it cool completely.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large mixing bowl, beat the butter and brown sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Add one-third of the dry ingredients, then half of the reduced apple cider, mixing on low speed.
- Add another third of the dry ingredients, then the sour cream, followed by the remaining apple cider.
- Finish by mixing in the remaining dry ingredients just until combined. Do not overmix.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes.
- Carefully invert the cake onto a wire rack.
- Brush the warm cake with the melted butter.
- Mix the granulated sugar and cinnamon together, then coat the entire cake evenly while it is still warm.
- If using the glaze, whisk together the powdered sugar, apple cider, and vanilla until smooth, then drizzle over the cooled cake.
- Let the cake cool completely before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: 425
- Carbohydrates: 55g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 220mg
- Potassium: 120mg
- Fiber: 2g
- Sugar: 35g
