Apple Cider Cake
A moist, spiced Apple Cider Cake infused with warm autumn flavors—perfect with a drizzle of caramel or whipped cream. Easy to make and irresistibly delicious!
Nutrition
Calories: 265kcalCarbohydrates: 36gProtein: 3.5gFat: 12gSaturated Fat: 7gCholesterol: 65mgSodium: 160mgSugar: 20g
Ingredients
For the cake
- 1 cup apple cider
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves optional
- 1/2 cup unsalted butter melted
- 2/3 cup brown sugar
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1 tsp vanilla extract
- 1 small apple peeled and grated (about 1/2 cup)
Topping
- 2 tbsp melted butter
- 1/4 cup granulated sugar and 1 tsp cinnamon mixed
Instructions
- Simmer 1 cup cider in a small saucepan until reduced to 1/2 cup (takes ~10–12 minutes). Let cool.
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk melted butter, brown sugar, eggs, yogurt, vanilla, and the reduced cider. Stir in grated apple.
- Add dry mixture to wet ingredients and stir just until combined. Don’t overmix.
- Pour batter into the greased bundt pan. Bake for 45–50 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack. While still warm, brush with melted butter and sprinkle cinnamon-sugar mixture generously over the top.
Notes
- Use a light metal bundt pan for even baking.
- Great for holidays, bake sales, and gifting.
- Keeps well at room temp for 2–3 days, or refrigerate up to 5.
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