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Wholesome Cinnamon Apple Cider Cake with Easy Brown Sugar Glaze

wholesome cinnamon apple cider cake - featured image
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A tender, moist apple cider cake made with whole wheat pastry flour and a rich brown sugar glaze. Perfect for fall gatherings, this one-bowl recipe delivers warm cinnamon spice and intense apple flavor without the sugar crash.

Ingredients

Scale
  • 1 ½ cups apple cider (fresh-pressed preferred)
  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (Saigon recommended)
  • ½ teaspoon ground nutmeg (freshly grated preferred)
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, melted and slightly cooled
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter (for glaze)
  • ½ cup packed light brown sugar (for glaze)
  • ¼ cup heavy cream (or full-fat coconut milk for dairy-free)
  • ¼ teaspoon salt (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • ½ cup powdered sugar, sifted (for glaze)

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: Pour 1 ½ cups cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to about ¾ cup (12-15 minutes). Set aside to cool.
  3. Whisk dry ingredients: In a large bowl, combine whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk thoroughly.
  4. Mix wet ingredients: In a separate medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract and cooled reduced apple cider.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients and stir with a rubber spatula until just combined. Do not overmix.
  6. Bake: Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
  7. Make the glaze: In a small saucepan, combine butter, brown sugar, heavy cream, and salt. Cook over medium heat, stirring constantly, until butter is melted and mixture is smooth and bubbling. Simmer for 2 minutes, then remove from heat. Stir in vanilla extract and powdered sugar until smooth. Let cool for 5-10 minutes until thick but pourable.
  8. Glaze the cake: Place cooled cake on a serving plate or wire rack over a baking sheet. Slowly pour glaze over the top, letting it drip down the sides. Let set for at least 15 minutes before slicing.

Notes

Don’t skip reducing the cider—it concentrates flavor and prevents a soggy cake. Room temperature eggs are important to avoid lumpy batter. Check for doneness early (around 28 minutes) to avoid overbaking. Let glaze set completely before slicing. Cake can be stored at room temperature for up to 3 days or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: apple cider cake, cinnamon cake, brown sugar glaze, fall dessert, whole wheat cake, easy cake recipe, one bowl cake

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