• Katherine Arthurs

Fall Apple Cider Cake with Pecan Allspice Crumb

This cake is nothing short of amazing. Like incredible status. Just saying. I really am modest.


The details are simple. Concentrated apple cider, light cake flour, seasonal spices + AND that crumb is made simply with pecans, brown sugar + allspice. Layers of fresh apples + cinnamon sugar cover each slice perfectly.


It's basically a donut in cake form. So cake for breakfast! Perfect for those cozy Fall mornings or even busy ones - grab one as you run out the door!



Fall Apple Cider Cake with Pecan Allspice Crumb


1 1/2 cups apple cider

1/2 cup pecans, roughly chopped

1/2 packed + 1 heaping tablespoon brown sugar, divided

1 teaspoon salt + 1 pinch 1 honey crisp apple, sliced

8 tablespoons salted butter, softened

½ cup white sugar

3 large eggs

1/2 cup milk

1/4 cup coconut oil

2 teaspoons pure vanilla extract

2 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon, divided in half

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon + 1 large pinch ground allspice


Butter + Sugar Topping


2 tablespoons butter, melted

1 tablespoons sugar

1 teaspoon cinnamon

1/2 teaspoon allspice


Preheat the oven to 350 degrees F. Grease a bundt pan with nonstick baking spray or butter + set a side.


Using a small saucepot, add in the apple cider + a large pinch of allspice. Bring to a simmer + keep it bubbling for 10 minutes - you want it to reduce to 1 cup. Turn the heat off + let cool.


Combine the chopped hazelnuts, 1 tablespoon brown sugar + a pinch of salt together. Sprinkle around on the bottom of the pan. Cover with a fan of the sliced honeycrisp apple.


In the bowl of an electric mixer, beat the butter until creamy. Beat in the 1/2 cup sugar + 1/2 cup brown sugar until the mixture is fluffy, about 5 minutes, scraping down the bowl as needed. Beat in each egg, one at a time until fully combined.


In a small bowl, combine the 1 cup concentrated apple cider, milk, coconut oil + vanilla extract.


In another small bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon salt, cinnamon, nutmeg + allspice.


Alternate adding the dry ingredients and the apple cider/milk mixture to the butter + sugar bowl. Begin+ end with the flour.


Spread the batter into the greased bundt pan - slowly covering the hazelnuts + sliced apples. Smooth the top with a spatula. Bake the cake for 35 to 45 minutes, or until a tested inserted in the cake comes out clean. Let the cake cool in the pan for 20-25 minutes, then gently removed the cake from the pan.


For the butter + sugar topping - combine the sugar, cinnamon + allspice together. Using a pastry brush, brush the sides of the cake with the melted butter. Quickly sprinkle/rub the entire cake with the sugar mixture.


Enjoy!