Description
A moist and flavorful cake infused with warm spices and tangy apple cider, perfect for fall gatherings or cozy afternoons with coffee or tea.
Ingredients
Scale
- 1 1/2 cups apple cider
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch bundt pan or round cake pan.
- In a small saucepan, simmer apple cider over medium heat until reduced to about 1/2 cup. Set aside to cool.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream.
- Alternate adding dry ingredients and reduced apple cider to the wet mixture, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving if desired.
Notes
- Reducing the apple cider intensifies its flavor in the cake.
- This cake pairs beautifully with a glaze made from powdered sugar and apple cider.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: apple cider cake, fall dessert, spiced cake recipe, moist bundt cake