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Quick Cinnamon Apple Cider Cake with Easy Maple Glaze

cinnamon apple cider cake - featured image
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A tender, moist apple cider cake with warm cinnamon spice and a sweet maple glaze. This easy, one-bowl recipe comes together in under an hour and is perfect for fall gatherings, weeknight desserts, or any time you need a quick, crowd-pleasing treat.

Ingredients

Scale
  • 1 ½ cups apple cider (not apple juice)
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves (optional)
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup (not pancake syrup)
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper.
  2. Reduce the apple cider: Pour 1 ½ cups apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until reduced to about ½ cup (10-12 minutes). Set aside to cool.
  3. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves (if using).
  4. Cream butter and sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
  5. Add eggs and vanilla: Beat in eggs one at a time, ensuring each is fully incorporated. Add vanilla extract and beat until combined.
  6. Alternate adding dry ingredients and reduced cider: With mixer on low speed, add about one-third of the flour mixture, mixing until just combined. Add half of the reduced apple cider, mixing until incorporated. Repeat with another third of flour, remaining cider, and final third of flour. Mix until just combined—do not overmix.
  7. Pour and spread batter: Use a rubber spatula to scrape batter into the prepared pan. Spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake: Place pan in the center of the oven and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not open the oven door for the first 20 minutes.
  9. Cool the cake: Let cake cool in the pan for 10 minutes. Run a knife around the edges, invert onto a cooling rack, and remove parchment paper. Let cool completely before glazing (or about 20-25 minutes for a slightly warm cake).
  10. Make the maple glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, and 1 tablespoon milk or cream until smooth. Add more milk if too thick, or more powdered sugar if too thin. The glaze should coat the back of a spoon but be drizzle-able.
  11. Glaze and serve: Drizzle glaze over cooled cake. Let set for about 10 minutes before slicing. Slice and serve.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor and prevents a soggy cake. Room temperature ingredients are key for proper emulsification. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter and oat milk. The cake tastes even better on day two. Store in an airtight container at room temperature for up to 3 days. Freeze unglazed cake for up to 3 months.

Nutrition

Keywords: apple cider cake, cinnamon cake, maple glaze, fall dessert, easy cake, quick dessert, apple cake, potluck dessert

Find it online: https://evadinnerideas.com/quick-cinnamon-apple-cider-cake-with-easy-maple-glaze/