Apple Cider Cake
A moist, spiced apple cider cake bursting with fall flavors of cinnamon, nutmeg, and cloves. Perfect for cozy gatherings, holidays, or as a sweet everyday treat with coffee.
Equipment
- Saucepan
- Mixing Bowls
- Stand Mixer or Hand Mixer
- Bundt Pan or Cake Pan
- Whisk
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour sifted
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
Wet Ingredients
- 1 1/2 cups apple cider to be reduced to 3/4 cup
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 3 eggs room temperature
- 2 tsp vanilla extract
Optional Add-ins
- 1 cup diced apples, chopped pecans, or raisins optional mix-ins
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt or cake pan.
- In a saucepan, simmer apple cider until reduced by half (about 15 minutes). Let cool.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
- Cream butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and cooled reduced cider.
- Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in optional apples, pecans, or raisins if using.
- Pour batter into prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before dusting with powdered sugar, glazing with cider drizzle, or topping with cream cheese frosting.
Notes
For a donut-style variation, bake in a bundt pan and coat with cinnamon sugar. A caramel drizzle also makes a perfect finishing touch.