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Easy Apple Cider Cake Recipe
Ash Tyrrell

Easy Apple Cider Cake Recipe

I made this apple cider cake on a whim last October when I had half a jug of cider sitting in my fridge, and it turned into my most requested fall dessert. I love how it comes together in one bowl of dry ingredients and one bowl of wet, no mixer required.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 3 cups all purpose flour – this is the base of the cake so spoon and level it instead of scooping straight from the bag
  • 3/4 cup light brown sugar packed – adds moisture and a deeper, almost caramel flavor
  • 1/2 cup granulated sugar – balances the brown sugar for the right level of sweetness
  • 1 1/2 tsp ground cinnamon – the backbone of that warm fall flavor
  • 1/2 tsp ground nutmeg – a little goes a long way so don't double it
  • 1 1/2 tsp baking powder – helps the cake rise into a tall even shape
  • 1/2 tsp baking soda – works with the acidity in the cider for extra lift
  • 1/2 tsp salt – sharpens all the other flavors don't skip it
  • 1 cup apple cider – use fresh cider not apple juice, for real apple flavor
  • 1/2 cup unsweetened applesauce – keeps the crumb soft without adding extra oil
  • 1 cup vegetable oil – oil keeps this cake moist for days unlike butter
  • 3 large eggs – bring them to room temperature so the batter blends smoothly
  • 2 tsp vanilla extract – rounds out the spices with warmth
  • 4 tbsp unsalted butter melted, for the coating – helps the cinnamon sugar stick to the cake
  • 2 tbsp apple cider for the coating – thins the butter so it coats every crevice
  • 1/3 cup granulated sugar for the coating – gives the cake its signature crunchy shell
  • 3/4 tsp ground cinnamon for the coating – the finishing touch of spice on the outside
  • 1 cup powdered sugar for the glaze – whisks up into a smooth, pourable topping
  • 3-4 tsp apple cider for the glaze – add it slowly so the glaze doesn't turn too thin

Method
 

  1. I start by preheating my oven to 350°F so it's fully hot by the time the batter is ready. Then I coat the inside of the bundt pan generously with nonstick spray and dust it with a light layer of flour. This step matters more than people think, since a bundt pan's grooves can easily trap cake if it isn't prepped well.
  2. In my large bowl, I sift in the flour first to keep the crumb light, then whisk in the brown sugar, granulated sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisking everything together evenly means I won't get a bite with too much baking soda or not enough spice.
  3. In a separate medium bowl, I whisk together the apple cider, applesauce, oil, eggs, and vanilla until it looks smooth and well blended. I make sure my eggs aren't cold from the fridge, since that can cause the oil to separate slightly.
  4. I pour the wet mixture into the dry ingredients and whisk just until combined. I stop as soon as I don't see streaks of flour, because overmixing here is what leads to a denser, tougher cake instead of a tender one.
  5. I pour the batter into my prepped bundt pan and bake for 40 to 45 minutes. I start checking around the 40-minute mark with a toothpick inserted into the center, and I pull it out once the toothpick comes out clean or with a few moist crumbs.
  6. Once it's out of the oven, I let the cake cool in the pan for about 15 minutes before turning it out onto a cooling rack. I then let it cool for another 20 to 30 minutes so it's sturdy enough to handle the coating without falling apart.
  7. I mix the melted butter with the two tablespoons of apple cider, then brush this all over the cooled cake using every last drop. Right after that, I sprinkle on the cinnamon sugar mixture and press it gently into the surface with my hands.
  8. Right before serving, I whisk the powdered sugar with the apple cider, adding it a teaspoon at a time until it's pourable but not watery. I drizzle it generously over the top and let it drip down the sides for the prettiest presentation.

Notes

  • I always brush the pan with oil instead of spraying it, since a brush reaches every groove in the bundt pan.
  • I let my eggs and applesauce come to room temperature so the batter mixes together more evenly.
  • I save the glaze for right before serving instead of adding it early, since it soaks into the cake the longer it sits.
  • I use real apple cider instead of apple juice because the flavor is noticeably richer and less sweet.
  • I test the cake a few minutes before the timer goes off, since every oven bakes slightly differently.