Easy Delicious Spiced Apple Cider Coffee Cake

Spiced apple cider, the intoxicating elixir of the harvest gods, is the star of this velvety, smooth, delicious cake.
applecider cake (12)

 Instead of just using cinnamon, we infused our cake with pumpkin pie spice’s cinnamon, ginger, nutmeg, allspice, and cloves. It perfectly complements the spiced cider and the chunky applesauce in the batter. After the cake is baked and removed from the bundt pan, we drench the fragrant warm cake in a thin layer of melted butter and generously sprinkle it with pumpkin spice sugar. Allow the cake to cool completely before slicing. We suggest serving it with caramel ice cream.

Apple Cider Cake

1 cup (200g) granulated sugar, divided

½ cup (100g) dark brown sugar

1 ½ cup (383g) chunky applesauce, room temperature

1 cup (227g) spiced apple cider, room temperature

3 large eggs (171g) at room temperature

½ cup (112g) vegetable oil

1 Tbsp. (14g) vanilla extract

3 cups (360g) Panhandle Milling all-purpose flour

2 tsp. (6g) Pumpkin Spice, divided

2 tsp. (l2g) baking powder

½ tsp. (6g) baking soda

½ tsp. (3g) kosher salt

Baking spray with flour

 

Cinnamon Sugar

¼ cup (50g) sugar

¼ cup (58g) unsalted butter, melted

1 tsp. (3g) Pumpkin Spice

Directions:

For the cake:

  • Preheat the oven to 350°F.
  • In a large bowl, whisk together 1 cup of granulated sugar, brown sugar, applesauce, apple cider, eggs, vegetable oil, and vanilla until well combined.
  • In a medium bowl, whisk together the flour, 2 teaspoons of pumpkin spice, baking powder, baking soda, and salt until well combined. Gradually stir the flour mixture into the apple cider mixture until just combined.
  • Spray a 10-—to 12-cup Bundt pan with baking spray and flour. Pour the batter into the prepared pan. Bake until a wooden pick comes out with a few moist crumbs, 50 to 55 minutes. Let the cake cool for 10 minutes in the pan. Place a wire rack over a rimmed baking sheet.
  • Meanwhile, in a small bowl, combine the remaining 1/4 cup of granulated sugar with the remaining 1 teaspoon of pumpkin spice.
  • Invert the warm cake onto the prepared rack. Brush the cake with the melted butter and sprinkle it thoroughly with the cinnamon sugar, pressing to adhere. Let the cake cool completely before slicing and serving.

Tip:

Thoroughly spray your Bundt pan with baking spray right before adding the batter to ensure the pan is fully coated.