Apple Cider Cake
A delicious combination of brown sugar and apple cider,
this Apple Cider Cake is the perfect way to kick off Fall baking!
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Sometimes, recipes are invented purely by mistake. Sure, we’ve all “invented” recipes by leaving out an ingredient or baking it too long. (“Wait…was that cayenne!? I meant to add cinnamon.”) But sometimes mistakes in the kitchen work out for the better. That’s totally how this Apple Cider Cake came into existence.
Last Fall, I was baking muffins, and I wanted them to have a nice thick crumb topping. Well, I got a little overzealous, and my crumb topping was too heavy. Once the muffins started baking, the topping sunk into the batter…gone forever! But here’s the thing: the crumb topping is made of butter and sugar. As it sunk into the muffins, that butter and sugar melted and mixed with the batter. The result was delicious! Sure, I set out to have muffins with a crumb topping, and the crumb topping was nowhere to be seen. Oops. But the muffins were quite tasty, so it all kinda worked out.
With Fall not too far around the corner here in upstate New York, I wanted to get in the kitchen and play around with apple cider. After all, what is more quintessential Fall than a steaming mug of apple cider? I decided to pull out that recipe from last Fall and adapt it a bit. Yup, the same recipe where the crumb topping sinks into the batter. After a bit of experimenting, this Apple Cider Cake came into existence. And let me tell ya…it’s delicious! Apple cider combines with the brown sugar to create a moist, flavorful cake. It could be served for dessert with a scoop of vanilla ice cream, but we actually served it for breakfast with a cup of coffee.
A quick dusting of powdered sugar across the top of the cake is a simple way to garnish this cake before serving. It’s time to welcome the start of cooler temperatures and the bright oranges and reds of the Fall leaves as they change colors. It’s time to pick apples and pull out your favorite baking recipes. And for me, it’s time to grab another slice of this Apple Cider Cake! Enjoy!
Apple Cider Cake
Ingredients
For the Topping
- ⅓ cup granulated sugar
- ⅓ cup dark brown sugar
- 1 tsp cinnamon
- 1/8 tsp salt
- ½ cup unsalted butter, melted
- 1¾ cups cake flour
For the Apple Cider Cake
- 2½ cups cake flour
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 10 Tbsp unsalted butter, softened
- ½ cup sour cream
- 2 large eggs
- 2 tsp vanilla
- ⅓ cup buttermilk
- ½ cup apple cider
- powdered sugar for garnish
Instructions
For the Topping
- In a medium bowl, combine the sugars, cinnamon and salt. Add the melted butter and stir until well combined.
- Add the flour and stir until fully mixed. Set mixture aside.
For the Apple Cider Cake
- Grease and flour a 9” round cake pan. (Tip: I like to use a springform pan for this recipe!)
- Preheat oven to 325°F.
- In the bowl of a countertop mixer, combine the cake flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Stir until well combined.
- Add the softened butter and sour cream; mix on low speed for 3-4 minutes, or until mixture is well combined.
- Add the eggs and mix on medium speed for 1 minute, or until fully combined.
- In a measuring cup, combine the vanilla, buttermilk and apple cider. Add this liquid to the mixing bowl in two additions, mixing well after each addition.
- Mix on medium speed for 2-3 minutes, or until batter is smooth and fully mixed.
- Transfer batter into greased cake pan.
- Using your fingers, break the Crumb Topping into small pieces about the size of blueberries. Sprinkle the Crumb Topping evenly over the top of the batter. (Note: The topping will sink into the cake as it bakes.)
- Bake at 325°F for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool. Dust with powdered sugar before serving.
Oh heaven – a crumb topping that sinks and melts into a cake that sounds ridiculously delish in the first place !?!?! Duuuuude – you are killing me here! I could easily sub out the cake flour for white rice flour and make this GF – but, before I do that – did I tell you that this week is my birthweek? I know am always trying to trick you into parting with your treats – but seriously – this ain’t no trick – this is FUR REALZ! In fact my actual bday is tomorrow – so if you overnighted this I could have it – tomorrow – for breakfast – that’s allowed right?! 🙂
Shashi!! Happy (early) Birthday! Guess what…I totally have a birthday cake getting posted later this week. How funny is that! And yes, I think this cake is TOTALLY allowed for breakfast…in fact, that’s exactly how we served it. A slice of apple cider cake and a cup of hot coffee. Are you ready for the Fall yet?? 🙂
Cake for breakfast?! Yes, please! YOU ROCK, Dave! By the way, is that the gorgeous cake plate you mentioned on Instagram? It’s gorgeous!
Haha! My sister actually sent me the cake plate in this picture for my birthday a couple of months ago. The one from Instagram is coming later this week. It’s kinda hard to see, but it’s there! It’s a gorgeous plate. 🙂
Alpha wants some want of that apple cider cake. RIGHT.NOW.
Make it happen Grilling Troll. It’s an order!
#AlphaRulez WolfPackProblems #WolfPackEats
😉
I’ll tell ya what, Alpha…I’ll trade you a slice of Apple Cider Cake for one of your Coq Au Vin Kebabs. Deal? #WolfPackProblemSOLVED
Uh-oh…I ate all the kebabs..what now? :/
Then I ate all the cake. Oops.
Looks so fall-esque. I love fall baking. The best discoveries are always made when you least expect it. And this one sure is an awesome one. Have you used that sinking method with any other recipes?
Thank you, Miss Kim! Fall baking is one of my favorite times of the year. Between the crisp, cool mornings and the leaves changing colors…the Fall is just great! Honestly, this is the first time I set out to intentionally create a recipe with the “sinking method.” That topping completely melts into the batter as it bakes…and it’s delicious! Now I’m wondering what other types of recipes I can use this method on. Thanks for commenting!
I so want to bake this cake right now, bit alas i’m stuck at work. Love the story behind the cake.
Thank you so much, Chichi! At least you can always daydream about baking, right? 🙂
Yum! This looks perfect for the new season.
Thanks, Dannii! Happy (almost) Fall to you!!
Ahhhh, this is why I love fall. Apple cider is the best. Just hook up an IV of the stuff and start shoving my face full of this cake #wolfpackeats
You can say that again, Chris! But if you are hooked to an IV of apple cider, are you at least going to be in front of the tv?? Because there is a LOT of football to watch this weekend!
This cake sounds heavenly! I love a good crumb topping but this cake sounds just as delicious! When I think of Fall, I think of hot apple cider and this cake is just a perfect way to incorporate all those flavors! Pinned
Thanks, Lindsey! When I think of Fall, I think football. College football. And tailgating. But hot apple cider isn’t far behind. Have a great weekend!!
This cake looks so moist and I know it’s delicious! Great to see a fall flavor displayed in baking that isn’t pumpkin. 🙂
Haha…thanks, Tamara! Pumpkin can have it’s time…but give the apple a little bit of love first!! 🙂
Yes, I’ve had the same happen…crumbs sinking…it’s always delicious but not picture ideal. Anyway, this cake looks deeeeelicious! I love baking this time of the year. 🙂
Hehe…yeah, I was pretty surprised when I open the oven that first time to see the crumb topping gone. But then I tasted it and I realized “hey, this kinda works out!” Yay for fall baking!!