Apple Cider Cake

This apple cider cake delivers a moist, tender crumb infused with warm autumn spices like cinnamon and nutmeg. The subtle tartness of apple cider and applesauce balances the sweetness, topped with a silky apple cider glaze and cinnamon sugar sprinkle for the perfect cozy dessert.

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Prep Time 20

Cook Time 55

Total Time 1 15

Servings 8 servings

Calories 320 kcal

Ingredients

3 cups all purpose flour 395g (see notes for gluten free options)
¾ cup light brown sugar 150g, packed
½ cup granulated sugar 100g
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup apple cider 240g
½ cup unsweetened applesauce 125g
1 cup vegetable oil 225g
3 large eggs
2 teaspoon vanilla extract
4 tablespoon unsalted butter melted
2 tablespoon apple cider for topping
⅓ cup granulated sugar and ground cinnamon 70g sugar with ¾ teaspoon cinnamon for sprinkling
1 cup powdered sugar 100g for glaze
3-4 teaspoon apple cider for glaze mix

Instructions

Preheat your oven to 350 degrees F. Grease your loaf pan with butter or oil and lightly dust with flour to prevent sticking.
In a large bowl, whisk together the dry ingredients: flour, light brown sugar, granulated sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
In another bowl, combine apple cider and unsweetened applesauce. Slowly fold the wet ingredients into the dry ingredients just until combined, avoiding overmixing.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Let the cake chill in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Mix powdered sugar with 3 to 4 teaspoons apple cider to make a pourable glaze. Drizzle over the completely cooled cake.
Sprinkle a mixture of granulated sugar and cinnamon on top of the glaze for extra texture and spice.

Notes

Use gluten-free flour blends one-to-one as a substitute. Maintain broth depth if cooking in a pressure cooker for moisture. Avoid overmixing the batter for a tender crumb. Store leftovers tightly wrapped to keep moist.