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–+ servings
Apple Cider Cake

Irresistible Apple Cider Cake to Savor This Fall

This Apple Cider Cake is a moist, easy bundt cake with a delightful cinnamon-sugar crust, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides structure; keep it measured precisely for the best results.
  • 1 tablespoon baking powder A leavening agent; ensure freshness for optimal rise.
  • 0.5 teaspoon salt Enhances flavor; don't skip this important ingredient!
  • 1 teaspoon cinnamon Adds warmth and spice; adjust according to your taste preferences.
  • 0.25 teaspoon nutmeg Contributes a lovely aromatic note; feel free to skip for a milder taste.
  • 0.5 cups unsalted butter Key for moisture and texture; let it soften at room temperature.
  • 0.5 cups brown sugar Adds depth of flavor and moisture; swap with coconut sugar if desired.
  • 0.5 cups granulated sugar Sweetens the cake; can be reduced or substituted with a sugar alternative.
  • 2 large eggs Provide binding and richness; for a vegan option, substitute with flax eggs.
  • 1 teaspoon vanilla extract Enhances overall flavor; a must for that delightful aroma.
  • 1 cup apple cider The star of the show; use homemade or store-bought for convenience.
For the Coating
  • 0.25 cups salted butter Enhances richness; unsalted can be used if preferred.
  • 0.5 cups demerara or turbinado sugar Offers a crunchy texture; regular sugar will work in a pinch.

Equipment

  • Bundt Pan
  • Mixing bowl
  • Stand Mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup bundt pan with unsalted butter or non-stick spray.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ¼ teaspoon of nutmeg until well combined.
  3. Beat ½ cup of softened unsalted butter with ½ cup of brown sugar and ½ cup of granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add 2 large eggs, one at a time, mixing well after each addition with 1 teaspoon of vanilla extract.
  5. Gradually add the dry mixture alternating with 1 cup of apple cider, mixing just until combined.
  6. Pour the batter into your prepared bundt pan and bake for 40-50 minutes, until a toothpick inserted comes out clean.
  7. For the glaze, simmer ½ cup of apple cider in a saucepan until reduced, about 10-15 minutes, then stir in ¼ cup of melted salted butter.
  8. Brush the warm apple cider glaze over the top of the cake and coat with a mixture of ½ cup of demerara sugar and cinnamon.
  9. Let the cake cool in the bundt pan for about 10 minutes before inverting it onto a serving plate and let cool slightly before serving warm.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 34gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gTrans Fat: 0.5gCholesterol: 40mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 350IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Wrap leftovers in plastic wrap to maintain moisture. Enjoy within 5 days at room temperature.

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