New England Apple Cider Cake – Moist and Spiced
This New England Apple Cider Cake is moist, tender, and full of warm fall spices. Made with concentrated apple cider, brown sugar, cinnamon, and nutmeg, it’s finished with a sweet cider glaze for a cozy homemade dessert perfect for autumn gatherings and Thanksgiving.
Ingredients
For the Apple Cider Cake
- 2 cups — apple cider reduce to 1 cup
- 3 cups — all-purpose flour
- 1 cup — unsalted butter softened
- 1 cup — packed brown sugar
- ½ cup — granulated sugar
- 3 large — eggs room temperature
- 2 teaspoons — vanilla extract
- 2 teaspoons — baking powder
- ½ teaspoon — baking soda
- 2 teaspoons — ground cinnamon
- ½ teaspoon — ground nutmeg
- ⅛ teaspoon — ground cloves
- ½ teaspoon — salt
For the Apple Cider Glaze
- 1 cup powdered sugar
- 1-2 tablespoons apple cider or milk as needed
Instructions
- Reduce the Apple Cider: Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium-low heat. Cook until it reduces from 2 cups to approximately 1 cup, stirring occasionally. This usually takes 15–25 minutes, depending on the pan and heat. Remove from the heat and let it cool completely.
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Generously grease and flour a 10–12 cup Bundt pan, making sure to coat all the grooves to help the cake release easily.
- Combine the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating after each addition. Mix in the vanilla extract and cooled, reduced apple cider.
- Make the Cake Batter: Gradually add the dry ingredients to the wet mixture. Mix on low speed or fold with a spatula just until combined. Scrape the sides of the bowl as needed, and avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45–60 minutes, or until a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs. Begin checking around 45 minutes.
- Cool and Release: Let the cake rest in the pan for 15 minutes. Carefully invert it onto a wire rack and remove the pan. Allow the cake to cool completely before adding the glaze.
- Prepare the Glaze: Place the powdered sugar in a small bowl. Add 1 tablespoon of apple cider or milk and whisk until smooth. Add a little more liquid if needed to achieve a thick but pourable consistency.
- Glaze and Serve: Drizzle the glaze over the completely cooled cake. Let it set for 10–15 minutes before slicing. Serve at room temperature with coffee, tea, or a scoop of vanilla ice cream.
Notes
- Use real apple cider, not apple cider vinegar.
- Reduce the cider to approximately 1 cup and cool it before adding it to the batter.
- Make sure the butter and eggs are at room temperature for a smoother batter.
- Grease every groove of the Bundt pan carefully to prevent sticking.
- Avoid overmixing once the flour has been added.
- Let the cake cool completely before glazing.
- Storage: Store in an airtight container at room temperature for up to 2 days in a cool kitchen, or refrigerate for up to 5–7 days.
- Freezing: Freeze unglazed cake slices in a freezer-safe container for up to 3 months.
- Reheating: Warm an individual slice in the microwave for 10–15 seconds, checking before heating further.
Nutrition Facts
- Calories: 430 kcal
- Total Fat: 20 g
- Saturated Fat: 12 g
- Cholesterol: 95 mg
- Sodium: 250 mg
- Total Carbohydrates: 59 g
- Dietary Fiber: 1 g
- Total Sugars: 38 g
- Protein: 5 g
Note: These are approximate values based on the recipe ingredients, including the glaze. Actual nutrition may vary with ingredient brands, quantities, and serving size.