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Wholesome Apple Cider Cake with Brown Sugar Glaze

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A dense, tender apple cake made with reduced apple cider and tart Granny Smith apples, topped with a rich brown sugar glaze. This happy accident turned into a new favorite fall recipe that’s quick, easy, and perfect for cozy gatherings.

Ingredients

Scale
  • 1 ½ cups apple cider (not apple cider vinegar)
  • 2 cups whole wheat pastry flour
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs, at room temperature
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 medium Granny Smith apple, peeled and finely chopped
  • For the Brown Sugar Glaze:
  • ½ cup light brown sugar, packed
  • 3 tablespoons unsalted butter
  • 2 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Reduce the apple cider: In a medium saucepan, bring 1 ½ cups apple cider to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until reduced to about ½ cup (15-20 minutes). Set aside to cool.
  3. In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a separate bowl, beat softened butter, light brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
  5. Beat in eggs one at a time, then add vanilla extract and beat for 30 seconds.
  6. Add Greek yogurt and cooled reduced apple cider to the wet mixture; beat on low until just combined.
  7. Gradually add dry ingredients to wet mixture, mixing on low or folding with a spatula until no streaks of flour remain. Do not overmix.
  8. Fold in chopped apple until evenly distributed.
  9. Pour batter into prepared pan and spread evenly. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 10 minutes, then invert onto rack, remove parchment, and cool completely (about 45 minutes).
  10. Make the glaze: In a small saucepan, combine brown sugar, butter, and milk/cream. Cook over medium heat, whisking constantly, until butter melts and mixture is smooth and bubbling. Remove from heat, stir in vanilla and salt. Let cool 2-3 minutes until slightly thickened but pourable.
  11. Place cooled cake on serving plate. Pour glaze over top, letting it drip down sides. Let set for at least 10 minutes before slicing.

Notes

Don’t skip reducing the cider—it concentrates flavor. Room temperature ingredients emulsify better. Do not overmix batter. Let glaze cool slightly before pouring. Cake tastes even better the next day.

Nutrition

Keywords: apple cider cake, brown sugar glaze, fall dessert, apple cake, whole wheat pastry flour, easy cake recipe

Find it online: https://perkypan.com/wholesome-apple-cider-cake-with-brown-sugar-glaze/