Fall Cake Flavors: Spiced Apple Cider Cake
This spiced apple cider cake brings together everything we love about fall — warm spices, tender crumb, and a maple glaze. It’s cozy, nostalgic, and perfect for sharing with loved ones.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Bundt Pan
- Wire Rack
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp allspice
- 1 tsp baking soda
Wet Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups brown sugar packed
- 3 large eggs
- 1 cup apple cider
- 1/2 cup sour cream
Maple Glaze
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk flour, cinnamon, nutmeg, allspice, and baking soda.
- In a large bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, mixing well.
- Stir in apple cider and sour cream until smooth.
- Fold dry ingredients into wet mixture until just combined. Do not overmix.
- Pour batter into prepared pan. Bake 50–55 minutes, or until toothpick inserted in center comes out clean.
- Cool cake in pan 20 minutes, then turn onto a wire rack.
- Whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled cake.
Notes
This cake keeps well for 2–3 days covered at room temperature. Flavors deepen overnight. For variations, try adding diced apples, swapping sour cream for Greek yogurt, or topping with chopped pecans.