Martha Stewart Apple Cider Cake

This Martha Stewart apple cider cake is a moist and warmly spiced recipe, which uses apple cider and cinnamon. It’s a straightforward recipe, ready in about 1 hour and 10 minutes.

Martha Stewart Apple Cider Cake Ingredients

For the Cake:

• 1½ cups (186g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon cloves
• 7 tablespoons (99g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1 tablespoon (15g) sour cream or plain Greek yogurt
• 3 large eggs
• 1 teaspoon (5ml) vanilla
• ½ cup (118ml) apple cider

For the Glaze:

• 2 tablespoons (25g) granulated sugar
• ⅓ cup (79ml) apple cider

For the Topping:

• 2 tablespoons (25g) granulated sugar
• 1 teaspoon cinnamon

How To Make Martha Stewart Apple Cider Cake

1. Prep the oven and pan: Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper and grease it with nonstick spray or butter and flour.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Mix wet ingredients: In a large bowl, stir together melted butter, sugar, and sour cream. Add eggs one at a time, then mix in vanilla.
4. Combine and mix: Stir in apple cider and dry ingredients just until moistened. Do not overmix. Pour the batter into the prepared loaf pan.
5. Bake the cake: Bake for 34–40 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 15 minutes.
6. Make the glaze: While the cake bakes, heat sugar and apple cider in a small saucepan until boiling. Boil for 1 minute, then remove from heat.
7. Add glaze and topping: Remove the cake from the pan and place on a cooling rack. Brush the top with the glaze and immediately sprinkle with cinnamon sugar topping.
8. Cool and serve: Let the cake cool completely before slicing and serving.

Recipe Tips

• Can I use apple juice instead of cider? Apple cider gives stronger flavor, but unfiltered apple juice can be used in a pinch.
• Why use sour cream? It adds moisture and richness to the crumb.
• What kind of pan should I use? A standard 9×5-inch loaf pan works best; avoid overfilling.
• Can I double the recipe? Yes, bake in two loaf pans or a Bundt pan and adjust bake time.
• Best way to store leftovers: Wrap slices individually and freeze for quick snacking.

What To Serve With Apple Cider Cake

This cozy loaf pairs well with warm drinks or sweet toppings:

• Warm apple cider or spiced tea
• A dollop of whipped cream
• Vanilla ice cream
• Maple glaze drizzle
• Sliced apples with honey

How To Store Apple Cider Cake

Room Temperature: Store loosely covered for up to 3 days.

Refrigerate: Store in an airtight container for up to 5 days.

Freeze: Wrap whole loaf or individual slices in plastic wrap and freeze up to 1 month.

Apple Cider Cake Nutrition Facts

• Calories: 276 kcal
• Carbohydrates: 42g
• Protein: 4g
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 86mg
• Sugar: 27g
• Fiber: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use whole wheat flour in this recipe?
Yes, replace up to half the flour with whole wheat flour for a denser texture.

Why is my cake dry?
Overbaking or measuring flour incorrectly can cause dryness—check for doneness early.

Can I make this dairy-free?
Yes, use dairy-free yogurt and vegan butter alternatives.

What’s the difference between apple cider cake and spice cake?
Apple cider cake has a stronger apple flavor and more moisture.

Can I make muffins with this recipe?
Yes, divide batter into muffin cups and bake 18–22 minutes.

Try More Recipes:

• Martha Stewart Apple Cider Bundt Cake
• Martha Stewart Apple Cake
• Martha Stewart Apple Bundt Cake