Apple Cider Cake

This is probably the fifth time that I made a cake without a recipe. I’ve been fiddling around with basic baking ratios, and so far they’ve all been edible cakes, but nothing great. This time it worked out quite well though! Apparently I am absorbing more baking prowess through the television. I watched the newest season of The Great British Bake Off in three days last week, and I had to bake something. The result was this delightfully light and moist cake with some favorite fall flavors. 

Apple Cider Cake


  • 3 sticks unsalted butter
  • 173 grams granulated sugar
  • 173 grams dark brown sugar
  • 6 eggs, separated
  • 1.5 tbs vanilla extract
  • 345 grams flour
  • 23 grams corn starch
  • 1/4 tsp salt
  • 1 tbs baking powder
  • 1 tbs cinnamon
  • 1 tsp nutmeg
  • 182 grams apple cider, divided
  • 193 grams powdered sugar
  • 8 grams heavy cream


1. Pre-heat oven to 325 degrees
2. In the bowl of a stand mixer or using a hand mixer, cream together butter and sugars until light and fluffy
3. Add egg yolks gradually, allowing each to incorporate into the sugar mixture, followed by vanilla extract
4. Whisk together flour, corn starch, salt, baking powder, cinnamon, and nutmeg in a separate bowl
5. Alternate adding flour mixture and 150 grams of apple cider to the mixing bowl: flour, cider, flour, cider, flour; allowing each to fully incorporate before adding the next
6. In a clean bowl, whip egg whites to stiff peaks (sprinkle in some additional sugar if needed) then fold gently into the batter
7. Pour batter into a greased bundt pan, and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean
8. Cool in the pan for 10 minutes, then turn out
9. Once the cake has cooled, make the glaze by mixing powdered sugar with the remaining 32 grams of apple cider, and the splash of cream, and pour over the cake

You’ll notice that I do bake by weight instead of volume. It’s not because I’m a crazy perfectionist, it’s because I’m lazy, and a scale is way easier than using every measuring cup I own. You just pour or scoop until you reach the weight you need, and then zero it out and throw in the next ingredient. I bought the cheapest digital kitchen scale I could find a couple of years ago and it’s one of the most used items in my kitchen. 

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