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Wholesome cinnamon apple cider cake with a moist spiced crumb and thin homemade maple glaze for an easy fall dessert.

Wholesome Cinnamon Apple Cider Cake with Maple Glaze

A moist and tender cinnamon apple cider cake made with reduced cider, applesauce, whole wheat pastry flour, Greek yogurt, and a simple maple glaze.
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Prep Time 20 minutes
Cook Time 33 minutes
Total Time 1 hour 53 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Apple Cider Cake
  • 1½ cups fresh non-alcoholic apple cider
  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon fine salt
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • ½ cup unsweetened applesauce
  • ⅓ cup plain Greek yogurt
  • ⅓ cup avocado oil or other neutral oil
  • 2 teaspoons pure vanilla extract
  • Maple Glaze
  • ¾ cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 –2 tablespoons milk
  • Tiny pinch ground cinnamon optional

Method
 

  1. Pour apple cider into a small saucepan.
  2. Simmer over medium heat until reduced from 1½ cups to approximately ½ cup.
  3. Transfer the reduced cider to a heat-safe measuring cup and cool.
  4. Preheat oven to 350°F (175°C).
  5. Grease a 9-inch round cake pan and line the bottom with parchment.
  6. Whisk whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.
  7. In a separate large bowl, whisk brown sugar and eggs until smooth.
  8. Whisk in applesauce.
  9. Add Greek yogurt and mix.
  10. Slowly whisk in the oil.
  11. Add vanilla.
  12. Whisk in the cooled ½ cup reduced apple cider.
  13. Add dry ingredients to wet ingredients.
  14. Fold gently until just combined.
  15. Transfer batter to the prepared pan.
  16. Smooth the top lightly.
  17. Bake for approximately 30–36 minutes.
  18. Check the center with a toothpick.
  19. Cool in the pan for approximately 15 minutes.
  20. Transfer cake to a wire rack and cool completely.
  21. Whisk powdered sugar, maple syrup, and 1 tablespoon milk together.
  22. Add additional milk by the teaspoon until the glaze is thick but pourable.
  23. Drizzle glaze naturally over the completely cooled cake.
  24. Let glaze set for approximately 15–20 minutes before slicing.

Notes

  • Reduce the cider to approximately ½ cup for concentrated apple flavor.
  • Cool the cider reduction before adding it to the batter.
  • Use whole wheat pastry flour rather than standard whole wheat flour for a softer crumb.
  • Spoon and level flour rather than packing it.
  • Don't overmix after adding the dry ingredients.
  • Start checking the cake around 30 minutes.
  • Cool completely before glazing.
  • Add milk to the glaze gradually.
  • For freezing, freeze the unglazed cake for the best texture.
  • Regular all-purpose flour can replace the whole wheat pastry flour if necessary.