Are you ready for a delicious taste of fall? Look no further than the apple cider cake! It combines moist cake with warm spices and the delightful flavor of apple cider.
Whether you prefer gluten-free, bundt cake, or doughnut-inspired versions, there’s an apple cider cake recipe just for you. So, grab a slice (or two) and savor the flavors of autumn.
Key Apple Cider Cake Ingredients & Why
Apple Cider
Enhances apple flavor and moistens the cake.
Flour
Provides structure and aids in rising.
Baking Powder
Leavens for a light, fluffy texture.
Salt
Balances and enhances sweetness.
Butter
Adds richness and flavor.
Cinnamon
Offers warmth and depth.
Sweetens and tenderizes.
Provides structure and moisture.
How Do You Make The Best Apple Cider Cake?
- Preheat to 350°F and prep a 9×9-inch metal baking pan with parchment paper and greasing.
- Create a delicious blend by mixing 2 ¼ cups of all-purpose flour (282 g) with cinnamon, nutmeg, allspice, baking powder, baking soda, and salt in a medium bowl.
- Blend white sugar, brown sugar, and butter in a bowl. Whip on high with an electric mixer for 2 minutes. You can also choose to use a stand mixer with a paddle attachment for this.
- Mix in eggs and vanilla, at medium speed, for about 1 minute until the mixture becomes pale and smooth.
- Mix in buttermilk, sour cream, ½ cup apple cider reduction, and apple butter. Blend at medium speed until fully combined. Don’t stress if the batter seems curdled; it’ll become smooth with the addition of dry ingredients.
- Achieve a smooth batter by gradually mixing dry ingredients at low speed. Don’t forget to use a rubber spatula to scrape the bowl’s sides as needed.
- Pour batter into pan, bake for 48-52 minutes, and check for doneness using a toothpick in the center.
- Let the cake cool in the pan on a wire rack.
Pro Tips For Making Apple Cider Cake Recipe
- Opt for fresh, quality apple cider: It’s the cake’s star ingredient. Some recipes even recommend reducing it into a syrup for added flavor and moisture.
- Avoid overmixing: Overmixing toughens the cake. Mix dry ingredients just until combined, then gently fold in the wet ones.
- Use room temp ingredients: They blend better and yield an evenly baked cake. Bring butter, eggs, and more to room temp an hour before baking.
- Grease the pan generously: Prevent sticking with ample butter or cooking spray.
- Enhance with spices: Elevate the flavor with classic cinnamon, nutmeg, and allspice. A pinch in the batter goes a long way.
- Cool thoroughly: Wait 10-15 minutes in the pan, then transfer to a wire rack for complete cooling before slicing and serving.
How to Store Apple Cider Cake
- Keep the cake covered at room temperature for 2-3 days.
- For leftover cake, slice and seal it in an airtight container.
- Make cake layers ahead, wrap in plastic, and freeze for up to 1 month.
- Store extra frosting in the fridge in an airtight container for 1 week.
Can You Freeze Apple Cider Cake?
- Let the cake cool completely.
- Wrap it in plastic.
- Seal it airtight.
- Label with date and contents.
- Freeze for up to 6 months.
- To thaw, bring to room temp or use fridge/microwave.
Frequently Asked Questions About Apple Cider Cake
What is apple cider cake?
Discover apple cider cake – a moist, flavorful treat crafted with cider and warm fall spices. Whether in a bundt or sheet pan, it’s perfected with a glaze or cinnamon sugar topping.
What are the ingredients in apple cider cake?
Apple cider cake ingredients: flour, sugar, leavening agents, spices (cinnamon, nutmeg, cloves), apple cider, eggs, butter, and a hint of vanilla extract.
Can I make apple cider cake without eggs?
Create an eggless apple cider cake using clever substitutes like applesauce or yogurt.
Apple Cider Cake
Are you ready for a delicious taste of fall? Look no further than the apple cider cake! It combines moist cake with warm spices and the delightful flavor of apple cider. Whether you prefer gluten-free, bundt cake, or doughnut-inspired versions, there's an apple cider cake recipe just for you. So, grab a slice (or two) and savor the flavors of autumn.
Ingredients
- 2 ¼ cups (282 g) all-purpose flour, spooned and leveled
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon allspice
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon (140 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- ½ cup (110 g) light brown sugar, packed
- 3 eggs at room temperature
- 1 tablespoon vanilla
- ½ cup (120 ml) buttermilk, at room temperature
- ½ cup (122 g) sour cream, at room temperature
- ½ cup apple cider reduction from above, at room temperature
- ⅓ cup (95 g) unsweetened apple butter, at room temperature
Instructions
- Start by preheating your oven to 350 degrees, then prepare a 9x9 inch metal baking pan by greasing it and lining with parchment paper.
- Combine 2 ¼ cups of all-purpose flour (282 g), 1 tablespoon of cinnamon, 1 teaspoon of nutmeg, ¼ teaspoon of allspice, 1 ½ teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt in a medium bowl.
- In a large bowl, blend granulated white sugar, brown sugar, and butter. Whip together at high speed using an electric mixer for 2 minutes. You may also opt for a stand mixer equipped with a paddle attachment.
- Afterward, incorporate the eggs and vanilla, then mix at a medium speed for approximately 1 minute until the mixture turns pale in color and achieves a smooth consistency.
- Incorporate buttermilk, sour cream, ½ cup of apple cider reduction, and apple butter into the mix. Blend at medium speed until fully combined. Don't be concerned if the batter looks curdled at this stage; it will unify once the dry ingredients are introduced.
- To achieve a smooth batter, gently incorporate the dry ingredients little by little while mixing at a low speed. Ensure to scrape the sides of the bowl as necessary with a rubber spatula.
- Begin by pouring the batter into the prepared pan, then bake the cake for 48-52 minutes. Check for doneness with a toothpick in the center.
- Allow the cake to cool completely in the pan on a wire rack.
