Description
A moist and tender loaf cake infused with apple cider, grated fresh apple, and warm fall spices, finished with a sweet cinnamon glaze.
Ingredients
For the Cake:
1 cup (226 g) unsalted butter, room temperature
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar, packed
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
½ teaspoon salt
1¼ teaspoons ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅓ cup apple cider
⅓ cup grated fresh apple (peeled and patted dry, e.g., Granny Smith or Honeycrisp)
For the Cinnamon Glaze:
1 cup (120 g) powdered sugar, sifted
4–5 tablespoons heavy cream or whole milk
⅛ teaspoon ground cinnamon
Instructions
1. Preheat oven to 325°F (165°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal. Lightly grease the pan first to help parchment stick.
2. In a stand mixer or large bowl, cream butter, granulated sugar, and brown sugar until pale and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each. Mix in vanilla extract until smooth.
4. In a medium bowl, whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg until evenly combined.
5. Add dry ingredients to butter mixture in three additions, alternating with apple cider (beginning and ending with dry). Mix gently after each addition until just combined.
6. Fold in grated apple with a spatula until evenly distributed—do not overmix.
7. Transfer batter to prepared pan and smooth the top. Bake 55–60 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. Tent with foil in the last 15 minutes if browning too quickly.
8. Cool in the pan 15 minutes, then lift out using parchment and transfer to a wire rack to cool completely.
9. Whisk powdered sugar, cream (or milk), and cinnamon until smooth, adjusting consistency as needed.
10. Once cooled, drizzle glaze generously over cake. Slice and serve.
Notes
Pat grated apple dry before adding to prevent excess moisture.
If using salted butter, reduce added salt to ¼ teaspoon.
Check cake for doneness at 50 minutes—ovens vary.
Glaze should be added only after cake is fully cooled.
Pairs beautifully with coffee, tea, or a hearty fall soup for a seasonal menu.