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Quick Apple Cider Cake with Easy Brown Sugar Glaze

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A tender, moist apple cider cake with a rich brown sugar glaze that comes together in one bowl and bakes in under an hour. Perfect for weeknights, this simple yet impressive cake delivers deep apple flavor with a touch of cinnamon and nutmeg.

Ingredients

Scale
  • 1 ½ cups (360 ml) apple cider
  • 2 ½ cups (300 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • ½ cup (100 grams) packed brown sugar
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • For the brown sugar glaze:
  • ½ cup (100 grams) packed brown sugar
  • 4 tablespoons (56 grams) unsalted butter
  • 3 tablespoons (45 ml) milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray, then line the bottom with a circle of parchment paper.
  2. Reduce the apple cider: Pour 1 ½ cups of apple cider into a small saucepan and bring to a gentle boil over medium heat. Simmer for 8-10 minutes until reduced to 1 cup. Set aside to cool for a few minutes.
  3. Whisk the dry ingredients: In a large mixing bowl, combine 2 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. Whisk until evenly distributed.
  4. Mix the wet ingredients: In a separate bowl, whisk together 1 cup granulated sugar, ½ cup packed brown sugar, ½ cup vegetable oil, and 2 large eggs until smooth. Stir in the cooled reduced cider and 2 teaspoons vanilla extract.
  5. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until no streaks of flour remain. Do not overmix.
  6. Pour and bake: Scrape the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The top should be golden brown and spring back when pressed.
  7. Cool in the pan: Let the cake rest in the pan on a cooling rack for 10 minutes. Run a knife around the edge, invert onto the rack, and peel off the parchment paper. Let cool completely, about 1 hour.
  8. Make the glaze: In a small saucepan, combine ½ cup packed brown sugar, 4 tablespoons butter, and 3 tablespoons milk or heavy cream. Cook over medium heat, stirring constantly, until the butter melts and the mixture comes to a gentle simmer. Let bubble for 1-2 minutes until slightly thickened. Remove from heat and stir in 1 teaspoon vanilla and a pinch of salt. Let cool for 5 minutes.
  9. Glaze the cake: Place the cooled cake on a serving plate. Slowly pour the glaze over the top, letting it drip down the sides. Let the glaze set for 10-15 minutes before slicing.

Notes

Don’t skip reducing the cider—it concentrates the flavor and prevents a soggy cake. Use room temperature eggs for better emulsification. Let the cake cool completely before glazing to prevent the glaze from soaking in. The cake can be stored in an airtight container at room temperature for up to 3 days, or frozen unglazed for up to 3 months.

Nutrition

Keywords: apple cider cake, brown sugar glaze, quick cake, fall dessert, easy cake recipe, one bowl cake

Find it online: https://breezybake.com/quick-apple-cider-cake-with-easy-brown-sugar-glaze/