Apple Cider Cake

What's your favorite type of cake?

For me, the answer is chocolate cake. I'm not fussy about the type, either - it could be this flourless chocolate orange cake, this sticky chocolate cake, or this lighter, fluffier chocolate cake. It just needs to be brimming with rich chocolate flavor, without being too rich or sickly, and definitely not dry and crumbly. Give me a slice of chocolate cake and a cup of tea and I'm one happy camper.

My husband, on the other hand, is an apple cake person. Over the years I've made a number of different apple cakes - some fancy, some more plain, which is more his style. And while the others have all been perfectly good, my search for the ultimate apple cake has continued.

My latest attempt is this spiced Apple Cider Cake. It's brimming with apples - both pureed into the batter and layered on top - and has that rustic look I think any good apple cake should have.

The cake begins with apple slices simmered in a mix of apple cider, sugar, vanilla, and cinnamon until just tender. A third of that mixture gets pureed and folded into the batter, while the rest gets arranged on top before baking. It's a simple yogurt-based cake - I've used all-purpose flour here, but I think a whole wheat version would be lovely too. While the cake bakes, the remaining soaking liquid reduces into a syrup that gets drizzled over the top the moment it comes out of the oven, for a sticky, moist apple topping over a spiced cake base.

This is the kind of cake that's worth taking a little time out of your afternoon to enjoy with a cup of tea or coffee - or, if you're feeling festive, a glass of apple cider.

Key Ingredients & Substitutions

• Granny Smith apples. Their tartness balances the sweet glaze and they hold their shape well both pureed into the batter and sliced on top. Honeycrisp or Braeburn work as swaps if you prefer a sweeter apple.
• Apple cider. Look for the spiced, unfiltered kind sold in fall. Apple juice works in a pinch, though the flavor will be a bit less complex.
• Greek yogurt. Keeps the cake moist and adds a slight tang. Sour cream is a good one-to-one swap.
• Warm spices. Cinnamon, cardamom, and cloves give the cake its cozy, fall flavor. Out of cardamom? A little extra cinnamon or a pinch of nutmeg works fine.
• Vanilla bean. A whole vanilla bean adds real vanilla flavor and those pretty flecks throughout the cake. Swap in 1 teaspoon of vanilla extract if you don't have a bean on hand.

Helpful Tips

Slice the apples evenly. Aim for slices about ⅛-inch thick so they layer neatly on top and cook through at the same rate.

Don't skip creaming the butter and sugar. Beating them until pale and fluffy builds air into the batter, which keeps the cake light.

Add the eggs one at a time. This helps the batter stay emulsified instead of curdling, which can happen if you add them all at once.

Let the syrup reduce properly. It should coat the back of a spoon before you take it off the heat - that's what gives the topping its sticky, glossy finish.

Use a springform pan. A 9-inch springform pan makes it much easier to release the cake without disturbing the apple topping.

Variations

• Nutty addition. Fold ½ cup of chopped walnuts or pecans into the batter for crunch.
• Different fruit. Swap half the apples for pears for a slightly different flavor and texture.
• Extra glaze. Double the syrup if you like a really moist, sticky topping.
• Spiced whipped cream. Serve slices with a dollop of cinnamon-spiced whipped cream.
• Mini cakes. Bake the batter in a muffin tin for individual portions - start checking for doneness around 18 to 20 minutes.

Serving Ideas

This cake is lovely served slightly warm, with the syrup still glossy on top - a scoop of vanilla ice cream or a dollop of whipped cream makes it feel extra special. It's also great with a strong cup of coffee or a mug of tea for an afternoon treat, or as a not-too-sweet dessert after a fall dinner.

Storing & Freezing

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days, since the apple topping and glaze keep better chilled. Let it come to room temperature, or warm briefly in the microwave, before serving.

This cake freezes well. Wrap the cooled, unglazed cake tightly in plastic wrap and freeze for up to 3 months; thaw overnight in the refrigerator, then warm gently and add a fresh batch of syrup, if desired.

More Apple Desserts

If you loved this cake, here are a few more apple desserts to try:

• Apple Spice Cake
• Vegan Apple Cake
• Vegan Apple Crisp

📖 Recipe

Apple Cider Cake

from Oh My Veggies

A wonderfully moist cake packed with apples, apple cider and spices.

Print Pin Save Saved!

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 slices

Cook ModePrevent your screen from going dark

Equipment

• Saucepan
• Blender or food processor
• Stand Mixer
• 9-inch springform pan
• Parchment paper

Ingredients 

US Customary - Metric

Apple Topping

• 6 large Granny Smith apples, peeled, cored and sliced
• 1 cup apple cider
• ½ cup granulated sugar, (or caster sugar)
• 1 vanilla bean, split and seeds scraped
• 1 cinnamon stick

Cake

• 1 ½ cups all-purpose flour
• 3 teaspoon baking powder
• 1 teaspoon baking soda
• 7 tablespoons butter, softened
• ½ cup brown sugar, packed
• 2 large eggs
• 2 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ⅔ cup Greek yogurt

Instructions

• Start by making the apple topping. Place the apple cider and granulated sugar in a saucepan set over low heat. Stir until the sugar has dissolved, then increase the heat to high and bring to a boil. Add the vanilla seeds and pod, cinnamon stick, and apple slices, and reduce to a simmer. Simmer for 3 to 4 minutes, or until the apples are just tender. Remove from the heat and set aside to cool.
• Once the apples are cool, use a slotted spoon to transfer about ⅓ of the apple slices (with a splash of the syrup) to a blender or food processor, puree until smooth, and set aside. Leave the remaining apple slices in the syrup.
• To make the cake, preheat the oven to 350°F (180°C) and place the butter and brown sugar in the bowl of an electric mixer; cream until pale and fluffy. Add the eggs one at a time, beating well after each addition, then beat in the apple puree. Sift together the flour, baking soda, baking powder, and spices, and fold into the batter. Finally, stir in the Greek yogurt until just combined.
• Pour the batter into a 9-inch round springform pan lined with parchment paper, and spread until smooth. Starting from the center, lift the remaining apple slices out of the syrup and arrange them in a circle, repeating until the whole top is covered. Bake for 30 to 35 minutes, or until a cake tester comes out clean.
• About 10 minutes before the cake is ready, place the remaining apple cider syrup mixture over high heat and bring to a boil. Reduce to a simmer and cook for 10 minutes, until the syrup has reduced and turned a deeper golden color.
• When the cake comes out of the oven, drizzle the top with the apple cider syrup and let cool before serving.

Notes

Need to convert something? Check out my conversion chart here.

Nutrition (estimated per serving)

Calories: 388kcalCarbohydrates: 68gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 68mgSodium: 403mgPotassium: 269mgFiber: 5gSugar: 44gVitamin A: 443IUVitamin C: 7mgCalcium: 152mgIron: 2mg

Course: Dessert

Cuisine: Dessert

Diet: Vegetarian

Keyword: Apple Cider Cake, apple cider recipe, cake recipe, Delicious Everyday

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!