There’s something magical about the aroma of apple cider cake wafting through the kitchen. This delightful dessert combines the sweet, tangy essence of apple cider with the warm, comforting spices of fall. It’s the perfect treat for cozy gatherings or simply enjoying with a cup of tea on a crisp afternoon.
Apple cider cake has its roots in traditional American baking, where seasonal ingredients shine. The use of apple cider not only adds moisture but also infuses the cake with a distinct, rich flavor that’s hard to resist. Whether you’re a seasoned baker or just starting out, this recipe will quickly become a favorite in your repertoire.
Ingredients
Below are the ingredients you’ll need to create this delicious apple cider cake. Gather everything beforehand to ensure a smooth baking process.
For the Cake
- 1 cup apple cider
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Glaze
- 1/2 cup apple cider
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Tools
To achieve the perfect apple cider cake, having the right tools on hand is essential. Here’s a list of tools that I use and recommend for this recipe:
Mixing Tools
- Large Mixing Bowl: Necessary for combining the cake batter ingredients.
- Medium Mixing Bowl: Useful for mixing the glaze.
- Whisk: For thoroughly mixing dry ingredients and ensuring no lumps.
- Hand Mixer or Stand Mixer: Perfect for creaming butter and sugar, and for blending wet and dry ingredients.
Baking Tools
- 9-inch Bundt Pan: Ideal for giving the apple cider cake its classic shape.
- Non-stick Cooking Spray: Ensures the cake releases easily from the pan.
- Spatula: Useful for scraping down the sides of the bowl and transferring batter into the pan.
Measuring Tools
- Measuring Cups: For both wet and dry ingredients.
- Measuring Spoons: For accurately measuring spices and smaller quantities of ingredients.
- Kitchen Scale: Optional, but helpful for precise measurements.
Preparation Tools
- Apple Peeler and Corer: If the recipe calls for fresh apples, this tool is indispensable for speed and efficiency.
- Fine Mesh Sieve: Used for sifting powdered sugar over the finished cake for a decorative touch.
- Oven Thermometer: Ensures that your oven is at the correct temperature for baking.
- Cooling Rack: Allows the cake to cool evenly and prevents the bottom from becoming soggy.
Using these tools can make the apple cider cake preparation smoother and ensure the best results possible. Each tool has a specific function, contributing to the delicious final product, from mixing the batter to the final presentation.
Directions
Apple Cider Reduction
- Pour 2 cups of apple cider into a medium saucepan.
- Bring the cider to a boil over medium-high heat.
- Reduce the heat to medium-low and let it simmer until the cider is reduced to 1 cup. This should take about 20-25 minutes.
- Stir occasionally to prevent burning.
- Once reduced, set aside to cool.
Make the Cake
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large mixing bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt.
- In another bowl, beat together 1 cup of unsalted butter (softened) and 1 1/2 cups of granulated sugar until light and fluffy.
- Add 3 large eggs, one at a time, beating well after each addition.
- Mix in 1 teaspoon of vanilla extract and the cooled apple cider reduction.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of buttermilk. Begin and end with the dry ingredients.
- Pour the batter into the prepared Bundt pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Prepare the Topping
- In a small bowl, combine 1/4 cup of granulated sugar and 1 teaspoon of cinnamon.
- Melt 1/4 cup of unsalted butter.
- Once the cake is cool, brush the melted butter over the top.
- Sprinkle the cinnamon-sugar mixture evenly over the cake.
Make the Glaze (Optional)
- In a mixing bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of apple cider, and 1/2 teaspoon of vanilla extract.
- Drizzle the glaze over the cooled cake.
- Allow the glaze to set for a few minutes before serving.
- Place the cooled cake on a serving platter.
- If using the glaze, drizzle it over the cake and let it set.
- Serve slices of the apple cider cake with a warm cup of apple cider or coffee.
- Enjoy the moist, flavorful cake with its delightful autumn spices and apple cider twist.
Tips for the Perfect Cake
To ensure your apple cider cake turns out flawless every time, consider these expert tips and techniques. From choosing the right Bundt pan to proper storage, these tips will help you achieve a moist, flavorful cake.
Choosing the Best Bundt Pan
Selecting the right Bundt pan is crucial for an evenly baked cake.
- Material Matters: Opt for a non-stick metal pan for even heat distribution.
- Size: Use a pan that holds 10-12 cups of batter to avoid overflow.
- Shape: Classic designs work best for even cooking.
Preventing the Cake from Sticking
Ensure your cake releases perfectly every time by following these steps:
- Greasing the Pan: Thoroughly grease the pan with butter or non-stick spray, paying special attention to crevices.
- Flouring the Pan: Lightly dust the greased pan with flour to create a smooth release barrier.
- Cooling: Allow the cake to cool in the pan for 15 minutes before inverting it onto a cooling rack.
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, place the cake in the refrigerator for up to a week, ensuring it’s well-wrapped to prevent drying.
- Freezing: Freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature before serving.
Substitutions and Additions
In case you want to tailor the apple cider cake to meet specific dietary needs or add extra flair, here are some substitutions and additions to consider.
Gluten-Free Option
For those who are gluten intolerant, replacing the all-purpose flour with a gluten-free flour blend works wonderfully. I recommend using a 1:1 gluten-free baking flour that includes xanthan gum to maintain the cake’s structure and texture. Ensure to mix the flour blend well to avoid a gritty texture.
Conclusion
Creating an apple cider cake is a delightful experience that brings the warm flavors of fall into your kitchen. With the right tools and techniques, you can achieve a moist and flavorful dessert that everyone will love. Don’t hesitate to experiment with substitutions and additions to cater to dietary needs or to add a personal touch. Whether you’re baking for a special occasion or simply to enjoy with a cup of tea, this apple cider cake recipe is sure to become a favorite in your baking repertoire. Happy baking!