Apple Cider Spice Cake
A warmly spiced fall bundt cake made with cinnamon, nutmeg, ginger, cloves, and real apple cider. Simple, tender, and perfect with a cup of tea.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger powder
- 1/4 tsp ground cloves
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 1/2 cup Greek yogurt
- 1/2 cup unsweetened applesauce
- 1/2 cup apple cider
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Thoroughly grease a bundt pan, making sure every ridge is coated.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, clove, and salt.
- Using a hand or stand mixer, cream the butter with the granulated sugar and brown sugar until light and fluffy.
- Mix in Greek yogurt, applesauce, apple cider, and vanilla. The mixture may look slightly uneven — that’s normal.
- Add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing.
- Pour the batter into the prepared bundt pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for at least 30 minutes. Flip onto a serving plate and dust with powdered sugar if desired.
Notes
- This apple cider spice cake tastes even better the next day as the spices deepen.
- Store at room temperature for 3 days or in the fridge for up to 5 days.
- Freeze slices for up to 3 months.
- Perfect served with chai, Earl Grey, or cinnamon tea.
Find it online: https://margaretmatheny.com/apple-cider-spice-cake/
