Why You’ll Love Easy Apple Cider Cake Recipe Recipe
This apple cider cake has everything you want in a comforting homemade dessert. Reducing the apple cider concentrates its natural sweetness and gives the cake a deeper apple flavor without making the batter too wet.
The Granny Smith apples add a pleasant tartness that balances the sweet cinnamon-sugar topping and cider glaze. Heavy cream helps create a soft, rich crumb, while the sliced apples on top make the finished cake look impressive without requiring complicated decorating.
It’s also baked in a simple 9×9-inch pan, making it convenient for small gatherings, weekend baking, or an easy seasonal dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Apple Cider Cake
- 1 cup apple cider
- 3 large or 4 small Granny Smith apples
- Juice from 1 lemon
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup heavy cream
For the Cinnamon-Sugar Topping
- 1 teaspoon ground cinnamon
- 3 tablespoons granulated sugar
For the Apple Cider Glaze
- 1 cup apple cider, reduced to 2 tablespoons
- 1 cup powdered sugar
- 1–2 tablespoons heavy cream or milk
Directions
1. Reduce the Apple Cider
Pour 1 cup of apple cider into a small saucepan. Bring it to a gentle simmer and cook until it has reduced to approximately ¼ cup. Remove it from the heat and set it aside to cool.
2. Prepare the Apples
Fill a bowl with water and stir in the juice of one lemon. Peel and core the Granny Smith apples, then cut them into approximately ⅓-inch-thick slices.
Place the apple slices in the lemon water as you work. This helps keep them from turning brown while you prepare the cake batter.
3. Prepare the Pan
Preheat the oven to 350°F (175°C).
Grease a 9×9-inch baking pan. For easier removal, line the pan with parchment paper and leave enough overhang on the sides to lift the baked cake from the pan.
4. Combine the Dry Ingredients
Sift the all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
5. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter for about 1 minute.
Add 1 cup of granulated sugar and continue mixing until the butter and sugar are well combined and creamy.
6. Add the Eggs
Beat in the eggs one at a time, mixing well after each addition.
7. Finish the Batter
In a separate bowl, stir the cooled reduced apple cider together with the heavy cream.
Add half of the cider and cream mixture to the butter mixture, followed by half of the dry ingredients. Mix just until combined.
Add the remaining cider mixture and remaining dry ingredients. Mix until the batter is evenly combined, being careful not to overmix.
8. Fill the Pan
Spread the cake batter evenly into the prepared 9×9-inch pan.
9. Add the Apples
Drain the apple slices and gently pat away excess moisture.
Arrange the apple slices over the batter, inserting them slightly into the top with their curved outer edges facing upward.
10. Add the Cinnamon-Sugar Topping
Combine the cinnamon with 3 tablespoons of granulated sugar.
Sprinkle the cinnamon-sugar mixture evenly over the apples and cake batter.
11. Bake
Bake for 40–50 minutes, or until a toothpick inserted into the cake portion comes out clean or with only a few moist crumbs.
Allow the cake to cool before adding the glaze.
12. Make the Apple Cider Glaze
While the cake is baking, pour the remaining 1 cup of apple cider into a small saucepan.
Simmer, stirring occasionally, until the cider has reduced to approximately 2 tablespoons. Allow it to cool slightly.
Whisk the reduced cider with 1 tablespoon of heavy cream or milk and the powdered sugar. If necessary, add additional cream or milk 1 teaspoon at a time until the glaze reaches a thick but pourable consistency.
13. Glaze and Serve
Once the cake has cooled, drizzle the apple cider glaze over the top.
You can glaze the entire cake before slicing or cut it into individual servings first and drizzle each piece so the glaze runs attractively down the sides.
Servings and timing
Servings: 9
Total time: 1 hour
Bake time: 40–50 minutes
Oven temperature: 350°F (175°C)
Pan size: 9×9-inch baking pan
For the best texture, give the cake additional time to cool before glazing and slicing. The exact preparation time can also vary depending on how quickly the apple cider reduces.
Variations
Try Different Apples
Granny Smith apples provide a tart flavor that works especially well against the sweetness of the cake and glaze. For a sweeter result, try Honeycrisp, Pink Lady, Braeburn, or Fuji apples. You can also combine a tart apple with a sweeter variety for more complex flavor.
Add Warm Spices
For a more heavily spiced cake, add a small amount of ground nutmeg, ginger, cloves, or allspice to the dry ingredients. Apple pie spice can also be used for a convenient blend of warm flavors.
Add Chopped Nuts
Sprinkle chopped pecans or walnuts over the cake along with the cinnamon sugar before baking. They add crunch and a rich, nutty flavor that complements the apples and cider.
Make It Without the Glaze
The cake is flavorful enough to serve without the apple cider glaze. Simply finish it with the cinnamon-sugar topping and serve it plain or with a light dusting of powdered sugar.
Add Caramel
For an extra-rich dessert, serve individual slices with a drizzle of caramel sauce. Caramel pairs particularly well with the tart apples and concentrated cider flavor.
Serve It Warm
Warm individual slices slightly before serving and pair them with vanilla ice cream or lightly sweetened whipped cream for a comforting dessert.
Storage/Reheating
Allow the apple cider cake to cool completely before storing it.
For short-term storage, place the cake in an airtight container and keep it at room temperature for about 1–2 days. For longer storage, refrigerate it in an airtight container for up to 4–5 days.
Because refrigeration can firm up the cake, allow a slice to sit at room temperature briefly before serving, or gently warm it.
To reheat an individual serving, microwave it for approximately 10–20 seconds, just until slightly warm. Avoid overheating it, as this can dry out the cake and cause the glaze to become too runny.
The cake can also be frozen. For the best results, freeze individual slices wrapped securely and placed in a freezer-safe container. Keep frozen for up to 2–3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
FAQs
1. What is the difference between apple cider and apple cider vinegar?
Apple cider is a sweet, non-vinegar apple beverage made from pressed apples. Apple cider vinegar is fermented and highly acidic. This recipe requires regular apple cider. Apple cider vinegar should not be substituted because it would dramatically change the flavor of the cake.
2. Why do I need to reduce the apple cider?
Reducing apple cider removes some of its water while concentrating its apple flavor and sweetness. This allows you to add plenty of cider flavor without introducing too much liquid into the cake batter or glaze.
3. Can I use apple juice instead of apple cider?
Apple juice can work when apple cider isn’t available, but the finished flavor may be lighter and less complex. For the strongest apple flavor, traditional apple cider is preferable.
4. What apples are best for apple cider cake?
Granny Smith apples are an excellent choice because their tartness balances the sweet cake and glaze. Other firm baking apples, including Honeycrisp, Braeburn, and Pink Lady, can also work well.
5. Why are the apple slices placed in lemon water?
Once apples are peeled and sliced, exposure to air causes them to oxidize and turn brown. Lemon water slows this process and helps the apple slices maintain a fresher appearance while you finish preparing the batter.
6. How do I know when the cake is done?
Insert a toothpick into a cake portion near the center, avoiding a large piece of apple. The toothpick should come out clean or with a few moist crumbs. If wet batter sticks to it, continue baking and check again after a few minutes.
7. Can I make this apple cider cake ahead of time?
Yes. The cake can be baked ahead of time and stored until you’re ready to serve it. For the freshest presentation, you can prepare the cake in advance and add the cider glaze closer to serving time.
8. Why should the cake cool before I add the glaze?
If the cake is very warm, the glaze can melt and soak into the surface instead of creating a visible drizzle. Allowing the cake to cool helps the glaze maintain its thicker consistency and gives the finished dessert a prettier appearance.
9. Can I freeze apple cider cake?
Yes. Once completely cooled, wrap the cake or individual slices securely and store them in a freezer-safe container for up to 2–3 months. Individual slices are especially convenient because you can thaw only the amount you need.
10. What can I serve with apple cider cake?
This cake is delicious on its own, but it also pairs well with vanilla ice cream, whipped cream, caramel sauce, or a warm cup of coffee or tea. For an especially cozy dessert, gently warm the cake before adding a scoop of vanilla ice cream.
Conclusion
Easy Apple Cider Cake brings together tart fresh apples, concentrated cider, cinnamon sugar, and a sweet apple cider glaze in one comforting dessert. The fresh apple slices keep every serving fruity and moist, while reducing the cider gives both the cake and glaze a more pronounced apple flavor.
With just a 9×9-inch pan and straightforward preparation, it’s an approachable cake for fall baking, family gatherings, brunch, holidays, or simply using up fresh apples and cider. Serve it at room temperature for an easy snack cake or slightly warm with ice cream for an extra-special dessert.
Easy Apple Cider Cake Recipe
A moist, tender apple cider cake topped with tart Granny Smith apples, cinnamon sugar, and a sweet apple cider glaze. It’s a cozy dessert packed with warm fall flavor.
- Prep Time: 20 minutes
- Cook Time: 40–50 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup apple cider (not apple cider vinegar)
- 3 large (or 4 small) Granny Smith apples
- Juice from 1 lemon
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- ½ cup heavy cream
- 1 teaspoon cinnamon
- 3 tablespoons granulated sugar
- 1 cup apple cider, for glaze (reduced to 2 tablespoons)
- 1 cup powdered sugar
- 1–2 tablespoons heavy cream or milk
Instructions
- Place 1 cup apple cider in a pot and simmer until reduced to ¼ cup. Set aside to cool.
- Fill a bowl with water and add the lemon juice. Peel and core the apples, then cut them into ⅓-inch-thick slices. Place the slices in the lemon water to prevent browning.
- Preheat the oven to 350°F. Grease a 9×9-inch baking pan and, if desired, line it with parchment paper, leaving an overhang on the sides.
- Sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the softened butter for about 1 minute. Add 1 cup granulated sugar and cream until combined.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, stir together the ¼ cup reduced apple cider and ½ cup heavy cream. Add half of this mixture to the batter, followed by half of the flour mixture. Mix to combine, then add the remaining cider-cream mixture and remaining flour mixture. Mix just until evenly combined.
- Spread the batter evenly in the prepared pan.
- Drain the apple slices and arrange them over the batter with their outer edges facing upward.
- Mix the cinnamon with 3 tablespoons granulated sugar and sprinkle evenly over the apples and batter.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool.
- For the glaze, simmer the remaining 1 cup apple cider in a pot, stirring occasionally, until reduced to 2 tablespoons. Allow it to cool slightly.
- Whisk the reduced cider with 1 tablespoon heavy cream or milk and the powdered sugar. Add additional cream or milk, 1 teaspoon at a time, until the glaze is pourable but not too thin.
- Drizzle the apple cider glaze over the cooled cake. Slice and serve.
Notes
- Be sure to use apple cider, not apple cider vinegar.
- Keeping the sliced apples in lemon water helps prevent them from browning while you prepare the batter.
- Lining the pan with parchment paper and leaving an overhang makes the cake easier to lift out, cool, and slice.
- For an attractive presentation, slice the cake before drizzling each serving with glaze so it can run down the sides.
- Milk can be substituted for heavy cream when making the glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 49 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
