As soon as Fall arrives my family starts begging me to make them these apple cider cakes. I am happy to oblige… and indulge. They just taste so darn good. I’m sure if you give it a try, this recipe is bound to be a favorite in your house too!
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Amazing Apple Cider Cakes
I’ll probably say it in all of this season’s recipe posts, but Fall is my favorite. No question. There’s just something about that chill in the air. It makes me want to spend all of my time hanging in the kitchen baking away. This is mostly because of the warm scents that fill my house. One of my truest comforts in life has to be the smell of apple cider cakes baking in the oven. Eating them is pretty great too.
Tastes Like Fall
These cakes are very similar to apple cider donuts because that is where the inspiration for the cakes came from. I think the difference comes down to the texture. They are very moist and spongy cakes. More so than a baked donut typically would be. That’s pretty much the only difference though.
They are made with fresh local apple cider which plays a very important role in these cakes. Trust me, fresh is best. Most farm stands and markets carry fresh local cider this time of year, but in a pinch, you can also usually find it in the produce section of the grocery store. Then there is the brown sugar, cinnamon, and nutmeg. They go together so perfectly with the apple cider. All of these flavors blended together really do taste like Fall.
Easy As… Cake
Making these cakes is super easy! You don’t need a mixer or beaters. Just a whisk will do. You’re going to combine the cider and butter in a saucepan and heat them to a boil. Then, it’s just adding all of your ingredients into a large bowl and whisking them together until nice and smooth. Boiling the liquid and butter method is my favorite to bake with. It results in such a moist cake! You will notice the batter is quite thin and that’s okay.
Not only is the batter easy to make, but baking with it is pretty flexible. I bake this batter in mini bundt pans. While I have different sizes, the ones I used here are my favorite. Unfortunetly, I purchased the pans many years ago, and I just can’t find them for you to purchase. The good news is, the one I did find is very simular and from a brand I love and trust. I will give you baking times based on this pan, but you can certainly use cupcake pans, donut pans, mini cupcakes pans, or whatever else you want to try. I’ve even baked this batter up in a full-size bundt pan before. It all works, but I do prefer the results in the pans I used for this post. They are the perfect ratio.
Whatever you use to bake your batter in, just be sure to fill it a smidgen over half full. For my pan I used Wilton’s jumbo batter spoon from their Scoop-It Batter Spoons set and it was the perfect amount.
Picture it… The cakes have baked, the house smells incredible, and you’re ready to dive in and enjoy some cake with a good cup of coffee. But, wait! They get even better. You are going to coat these heavenly cakes in sugar! My gosh, does it take them up to a whole other level. Don’t skip this part. You’re already in this deep… what’s a little more sugar… haha! Just like an apple cider donut, coating these cakes in sugar gives them such great texture and added flavor.
A Little Tip
Wait until the cakes have completely cooled and then place one or two at a time into a zip-top bag with some sugar. Shake the bag gently until your cake is coated. Now, these cakes are best enjoyed the same day, but you can certainly enjoy them the following day or even the day after that. Just keep your cake stored in an airtight container and re-coat the cake in sugar before you serve it. I usually keep my ziptop bag of sugar next to the container the cakes are stored in so that they can easily be re-coated as needed.
I encourage you to watch for yourself how these perfect little cakes come together. If you read my recipe, watch my video, and still have questions just reach out. I’m happy to help you!
That’s really all there is to know. Apple Cider Cakes are the perfect sweater weather dessert to whip up whenever the mood strikes. I hope your family and friends love them as much as mine do.
Happy baking! xoxo, Katie
P.S. If you enjoy this recipe, try my Lemon Sugar Cakes recipe. It is was adapted from this recipe and inspired by Summer!
You'll Fall in love with these easy and delicious Apple Cider Cakes. They are the ultimate sweater weather comfort food. Plus, your house will smell amazing from the combination of apple cider, brown sugar, cinnamon, and nutmeg.
- 1 cup unsalted butter
- 1 cup apple cider
- 1 1/2 cups sugar
- 1/2 cup packed brown sugar
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 1/2 teaspoons nutmeg
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 3/4 cup sugar
- 1 teaspoon cinnamon
Preheat your oven to 375 degrees and spray your baking pans with nonstick baking spray.
Melt butter and cider in a medium saucepan over medium-high heat until it reaches a boil. Then remove from the heat and set aside while you prepare your dry ingredients.
Combine sugars, flour, salt, baking soda, cinnamon, and nutmeg in a large bowl and whisk to combine.
Add the butter and cider mixture to your dry ingredients in the large bowl. Whisk until fully combined and smooth.
Add eggs and vanilla and whisk again until fully combined.
Add the sour cream and whisk it one final time until fully incorporated and smooth.
Fill greased baking pans a little over half full. For the pans I baked with, I used Wilton's muffin size batter scoops. You can find links to my mini bundt cake pans and the batter scoop in the post.
I baked my mini bundt cakes for 13 minutes. A donut pan would be about 7 minutes. Ovens vary so be sure the check your cakes for doneness a minute or two before the time I suggested.
When a toothpick comes out clean your cakes are done. Be careful not to overbake and dry the cakes out.
Cool cakes completely on a wire rack.
Coat the cakes in cinnamon sugar mixture by placing the sugar mixture and 1-2 cakes at a time into a zip-top bag and gently shake.
Store cakes in an airtight container at room temperature.
These cakes are best enjoyed the same day. You can still enjoy them for a couple of days past that, though. Just recoat them in the sugar mixture before serving them.