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Easy Apple Cider Cake Recipe

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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.

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

  1. Place 1 cup apple cider in a pot and simmer until reduced to ¼ cup. Set aside to cool.
  2. 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.
  3. 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.
  4. Sift together the flour, baking powder, baking soda, and salt. Set aside.
  5. Cream the softened butter for about 1 minute. Add 1 cup granulated sugar and cream until combined.
  6. Add the eggs one at a time, mixing well after each addition.
  7. 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.
  8. Spread the batter evenly in the prepared pan.
  9. Drain the apple slices and arrange them over the batter with their outer edges facing upward.
  10. Mix the cinnamon with 3 tablespoons granulated sugar and sprinkle evenly over the apples and batter.
  11. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool.
  12. 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.
  13. 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.
  14. 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

Find it online: https://yumfamilyrecipes.com/easy-apple-cider-cake-recipe/