Print

Light Apple Cider Cake with Easy Cinnamon Glaze

apple cider cake - featured image
Print Recipe

A tender, moist apple cider cake made lighter with Greek yogurt and maple syrup, topped with a cinnamon cream cheese glaze. This happy accident turned into a cozy fall favorite that’s perfect for gatherings or a quiet afternoon treat.

Ingredients

Scale
  • 1 ½ cups apple cider
  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • ⅓ cup unsalted butter, melted and cooled
  • ⅓ cup plain Greek yogurt (full-fat or 2%)
  • ½ cup maple syrup
  • ¼ cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 large apple (Honeycrisp or Fuji), peeled and finely diced
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • ½ cup powdered sugar, sifted
  • 2–3 tablespoons milk
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla extract

Instructions

  1. Reduce the apple cider: Pour 1 ½ cups apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until reduced to about ⅓ cup. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  3. Mix dry ingredients: In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. Mix wet ingredients: In a medium bowl, whisk together melted butter, Greek yogurt, maple syrup, brown sugar, eggs, and vanilla extract until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Stir with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Add reduced cider and apple: Fold in the cooled reduced apple cider, then fold in the diced apple. Batter will be thick.
  7. Bake: Pour batter into prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Top should be golden and spring back when touched.
  8. Cool: Let cake cool in pan for 10 minutes, then turn out onto a cooling rack. Remove parchment paper and cool completely (about 1 hour).
  9. Make glaze: Beat softened cream cheese and butter together until smooth and fluffy. Add powdered sugar, cinnamon, vanilla, and 2 tablespoons milk. Beat until smooth. Add more milk if needed for drizzling consistency.
  10. Glaze and serve: Once cake is completely cool, drizzle glaze over the top. Let set for 10 minutes before slicing.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Use room temperature ingredients for best results. Start checking for doneness at 30 minutes. Let glaze set before slicing. Double the glaze if you prefer a thicker layer. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freezes well (unglazed) for up to 3 months.

Nutrition

Keywords: apple cider cake, light cake, fall dessert, cinnamon glaze, cream cheese glaze, whole wheat cake, Greek yogurt cake, maple syrup cake

Find it online: https://cravemila.com/light-apple-cider-cake-with-easy-cinnamon-glaze/