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Moist Harvest Apple Cider Cake with Vanilla Glaze

moist harvest apple cider cake - featured image
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A dense yet tender fall cake made with reduced apple cider for deep flavor and moisture, topped with a creamy vanilla bean glaze.

Ingredients

Scale
  • 2 cups (480 ml) apple cider (for reduction)
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 medium Granny Smith apples, peeled and diced
  • 1 cup (120g) confectioners’ sugar, sifted
  • 2–3 tablespoons heavy cream
  • ½ teaspoon vanilla bean paste

Instructions

  1. Pour 2 cups of apple cider into a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until reduced by half (about 1 cup), stirring occasionally, for 30-45 minutes. Let cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and dust with flour or line with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
  5. Beat in eggs one at a time, then mix in vanilla extract.
  6. Add half of the dry ingredients to the butter mixture, then add the cooled reduced cider. Mix until combined. Add remaining dry ingredients and mix until just combined.
  7. Gently fold in diced apples.
  8. Spread batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk confectioners’ sugar, heavy cream, and vanilla bean paste until smooth.
  11. Drizzle glaze over cooled cake and let set for 15 minutes before slicing.

Notes

Ensure butter and eggs are at room temperature. Do not overmix the batter to avoid a tough crumb. The cake can be stored at room temperature for up to 3 days or frozen (without glaze) for up to 2 months.

Nutrition

Keywords: apple cider cake, fall baking, harvest recipe, vanilla glaze, moist cake, autumn dessert

Find it online: https://cheerycrisp.com/moist-harvest-apple-cider-cake-best-fall-recipe/