Apple Cider Cake
This moist and tender apple cider cake is infused with warm cinnamon and nutmeg flavors. Perfect for cozy moments and easy to make with simple ingredients and a lovely glaze topping.
Ingredients
Ingredients
- 3 cups all purpose flour (395g) (see notes for GF version)
- ¾ cup light brown sugar packed (150g)
- 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 glaze
- ⅓ cup granulated sugar for glaze (70g)
- ¾ teaspoon ground cinnamon for glaze
- 1 cup powdered sugar for glaze (100g)
- 3-4 teaspoon apple cider for glaze
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your bundt pan well so nothing sticks.
- In a large bowl, whisk together all dry ingredients: flour, light brown sugar, granulated sugar, cinnamon, nutmeg, baking powder, baking soda, and salt until well blended.
- In another bowl, combine apple cider with applesauce to keep everything moist.
- Slowly stir the wet ingredients into the dry ingredients until just mixed. Batter should look smooth but not totally perfect; do not overmix.
- Pour the batter into the prepared bundt pan and smooth out the top.
- Bake for 45 to 50 minutes. Check with a toothpick inserted in the center; it should come out clean when done.
- Let it cool 10 minutes in the pan, then gently flip it out onto a wire rack to cool completely without soggy spots.
Notes
Wrap cooled cake tightly in plastic wrap to keep moisture locked in. Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate wrapped well for about a week, but bring it back to room temp before eating. Freeze sliced pieces wrapped in foil and stored in zip-top bags for up to three months.