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Best Cinnamon Apple Cider Cake with Easy Maple Glaze

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A tender, beautifully spiced apple cider cake with a thick, glossy maple glaze. This forgiving recipe is perfect for gatherings and always gets rave reviews.

Ingredients

Scale
  • 2 cups apple cider
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • 1 ½ cups powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt (optional)

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan and bring to a boil over medium-high heat. Lower heat to a simmer and cook for 15–20 minutes, stirring occasionally, until reduced to about ½ cup. It should be thick, syrupy, and deeply fragrant. Remove from heat and let cool completely.
  2. Preheat and prepare your pan: Set oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter or baking spray, dust with flour, and tap out excess.
  3. Whisk the dry ingredients: In a large bowl, combine 2 ½ cups flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt. Whisk until evenly distributed. Set aside.
  4. Cream the butter and sugars: In a mixer bowl, beat ¾ cup softened butter with 1 cup brown sugar and ½ cup granulated sugar on medium speed for 3 minutes until light, fluffy, and pale. Scrape down the sides and bottom of the bowl halfway through.
  5. Add the eggs and vanilla: Add 3 eggs one at a time, beating well after each addition. Scrape the bowl again. Add 1 teaspoon vanilla extract and beat until combined.
  6. Alternate the dry ingredients and buttermilk: With mixer on low speed, add about a third of the flour mixture, then half of the ½ cup buttermilk. Repeat with another third of flour, remaining buttermilk, and finish with the last third of flour. Mix just until combined. Fold in the cooled cider reduction with a spatula.
  7. Pour and bake: Spoon batter into prepared pan and spread evenly. Tap pan on counter a few times to release air bubbles. Bake for 45–55 minutes until a toothpick inserted near the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  8. Cool in the pan: Place pan on a cooling rack for 15 minutes. Then invert onto rack and let cool completely, about 1 hour.
  9. Make the glaze: Whisk together 1 ½ cups sifted powdered sugar, 3 tablespoons maple syrup, and 1 tablespoon milk. Add more milk a teaspoon at a time until pourable but thick. Stir in a pinch of salt if desired. Drizzle over cooled cake, letting it drip down the sides.

Notes

Don’t rush the cider reduction; it should be syrupy. Room temperature ingredients matter for proper creaming. Grease the pan thoroughly for easy release. Check for doneness early (at 45 minutes). Glaze only when cake is completely cool. The cake tastes even better on day two.

Nutrition

Keywords: cinnamon apple cider cake, maple glaze, apple cake, fall dessert, bundt cake, easy cake recipe

Find it online: https://dinadinnertable.com/best-cinnamon-apple-cider-cake-with-easy-maple-glaze/