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Apple Cider Cake

This has all of the flavors of fall, including the apples and apple cider. The moist, soft crumb and warming spices make it a favorite for entertaining, holiday meals or just because you are in the mood.
Course Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time (estimate) 20 minutes
Total Time 1 hour 30 minutes
Servings 12 slices
Calories 243kcal
Author Toni Dash

Equipment

Ingredients

  • 1/4 cup applesauce
  • 4 large eggs
  • 1 cup light brown sugar
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
  • 3/4 cup apple cider
  • 3/4 cup grated apple
  • ¼ cup powdered sugar for topping

Instructions

  • Preheat oven to 350 degrees F. Spray a Bundt cake pan with non-stick cooking spray. Set aside
  • In a large bowl, using a hand electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat together the applesauce, eggs, brown sugar, granulated sugar, and vanilla extract. Set aside.
    1/4 cup applesauce, 4 large eggs, 1 cup light brown sugar, ¾ cup granulated sugar, 1 teaspoon vanilla extract
  • In a separate medium bowl, sift the ground ginger, cinnamon, baking soda, baking powder, and flour. Set aside.
    ¾ teaspoon ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 cups all-purpose flour
  • Add half of the flour to the wet mixture and mix well.
    While mixing, add in ½ of the apple cider and alternate with the remaining flour until both the flour and cider are mixed in.
    3/4 cup apple cider
  • With a spatula or spoon, fold in the grated apple.
    3/4 cup grated apple
  • Pour batter into the prepared Bundt pan and bake for 45 minutes. Or until a toothpick inserted into the middle comes out clean.
  • Cool for 10 minutes in the pan, then invert pan onto a cooling rack and cool completely.
  • Once cooled, top with sifted powdered sugar.
    ¼ cup powdered sugar

Notes

Variations
Add some nuts. Fold in some pecans or walnuts into the cake!
Caramel drizzle. Drizzle with caramel sauce when serving or on top of the cake for a caramel apple flavor. Try our salted caramel sauce.
Apple Cider Donut Cake. Brush some melted butter on the warm cake with a pastry brush and sprinkle with a coating of cinnamon sugar mixture. Make the coating as light or heavy as you enjoy apple cider donuts.
Add a scoop of vanilla ice cream. This is perfect with a warm slice of the cake!
Using apple juice instead of apple cider. If you prefer a milder flavor or if you cannot locate apple cider, apple juice can be used. It will be more of an apple cake. You can also increase the spices if desired.
How to store
Store the cake in an airtight container for up to 3 days at room temperature or in the refrigerator for up to 5 days. Cake can dry out in the refrigerator so be sure it's tightly sealed.
How to Freeze
Allow it to fully cool, do not add the powdered sugar sprinkled on top, wrap snugly with plastic wrap followed by foil or place in a large freezer bag. Freeze for up to 2 months and thaw in the refrigerator. Serve warm or at room temperature for best flavor.

Nutrition

Calories: 243kcal | Carbohydrates: 53g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 122mg | Potassium: 134mg | Fiber: 1g | Sugar: 36g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg