It feels like I’ve been baking a little more than usual this season, especially apple flavored treats. I always find it helps with getting me even more in the autumn spirit and just adds to the magic of it all. The whole house smells like your favorite fall candle and the end result is always warm and comforting.

The sun was pouring through the windows as it always does this time of year, a golden yellow illuminating the kitchen in a beautiful glow, which, I determined right then and there, made it the perfect atmosphere to bake something sweet.

I saw a jug of apple cider at the store the other day and after a quick search, I found this apple cider cake from ButternutBakeryBlog. If you follow the recipe below exactly, you will have the most moist and delicious apple cake ever. I made it rather late last night, but still before the kids went to bed so that they got to try it, and everyone in the house agreed it was wonderfully yummy. The glaze can be pretty sweet, so if you would rather have less sugar overall, I would omit the final step of adding the apple cider glaze to the cake. It’s still good with it, but PJ mentioned he would love to try it without the sweet and sugary glaze next time.

Okay, here’s what you’re going to need:

Ingredients:

Apple Cider Cake

3 cups (395g) all purpose flour (see notes for GF version)
3/4 cup (150g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup (240g) apple cider
1/2 cup (125g) unsweetened applesauce (NOTE: I used two peeled and grated green apples instead of applesauce)
1 cup (225g) vegetable oil
3 large eggs
2 tsp vanilla extract

Coating

4 tbsp unsalted butter, melted
2 tbsp apple cider
1/3 cup (70g) granulated sugar
3/4 tsp ground cinnamon

Apple Cider Glaze

1 cup (100g) powdered sugar
3–4 tsp apple cider

Directions:

Preheat the oven to 350F and coat the inside of a 10-cup bundt pan with nonstick spray and dust with a light layer of flour.
In a large bowl, sift in the flour and then whisk together with the brown sugar, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a medium bowl whisk together all of the wet ingredients (apple cider, applesauce, oil, eggs, and vanilla).
Pour the wet into the dry and use a whisk to gently combine.
Pour the batter into the prepped bundt pan and bake for 40-45 minutes or until a toothpick in the center comes out clean.
Allow the cake to cool for 15 minutes then turn it out onto a cooling rack.
Once it has cooled slightly(about 30 minutes), prep the coating.
Mix together the melted butter and apple cider in a small cup or bowl. Do the same for the cinnamon and sugar in another bowl.
Brush the butter and apple cider mixture over the entire cake with a pastry brush, using up every last drop.
Quickly switch to the cinnamon sugar and press it into every inch of the cake.
Drizzle on the apple cider glaze before serving. Mix the two ingredients together, adding one tsp of apple cider at a time until you reach the perfect consistency. It should be pourable but not too thin.
Enjoy!