Apple Cider Cake
Sink into the warm, comforting flavors of fall with this Apple Cider Cake, a moist and tender dessert that’s bursting with autumnal charm. Infused with the tangy sweetness of apple cider and spiced with cinnamon and nutmeg, this cake delivers a cozy balance of sweetness and spice. Diced fresh apples add a delightful burst of texture to every bite, while a dusting of confectioners’ sugar finishes it off with a touch of elegance. Perfectly suited for holidays, potlucks, or a simple weeknight treat, this bundt-style cake comes together with just 20 minutes of prep and bakes to golden perfection. Whether paired with a hot mug of tea or enjoyed on its own, this apple cider cake is a must-bake for cozy seasonal celebrations.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cups Apple cider
- 2 cups Apples (peeled, cored, and finely diced)
- 0.25 cups Confectioners' sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or a round cake pan, then set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set the dry ingredients aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the apple cider. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing.
Gently fold in the diced apples with a spatula until evenly distributed.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely.
Once the cake has cooled, dust the top with confectioners' sugar before serving.
Nutrition Facts
Calories |
3791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 672.7 g | 245% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 412.1 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 319 mg | 25% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1365 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
