Fall Apple Cider Cake
with Pecan Allspice Crumb
This cake is nothing short of amazing. Like incredible status. Just saying.
The details are simple. Concentrated apple cider, high quality gluten free flour, seasonal spices AND that crumb is made simply with pecans, brown sugar and allspice. Layers of fresh apples and 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!
Let's get baking.
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Fall Apple Cider Cake with Pecan Allspice Crumb
- Total Time: 1 hour
- Yield: 8 1x
- Diet: Gluten Free
Ingredients
Scale
- 1 1/2 cups apple cider
- 1/2 cup pecans, roughly chopped
- 1/2 packed and 1 heaping tablespoon brown sugar, divided
- 1 teaspoon salt and 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 gluten free flour blend (cup for cup or measure for measure)
- 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 and 1 large pinch ground allspice
Butter + Sugar Topping
- 2 tablespoons butter, melted
- 1 tablespoons sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
Instructions
- Preheat the oven to 350 degrees F. Grease a Bundt pan with nonstick baking spray or butter and set a side.
- Using a small saucepot, add in the apple cider and a large pinch of allspice. Bring to a simmer and keep it bubbling for 10 minutes – you want it to reduce to 1 cup. Turn the heat off and let cool.
- Combine the chopped pecans, 1 tablespoon brown sugar and a pinch of salt together. Sprinkle around on the bottom of the pan. Cover with a fan of the sliced honey crisp apple.
- In the bowl of an electric mixer, beat the butter until creamy. Beat in the 1/2 cup sugar and 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 and vanilla extract.
- In another small bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon salt, cinnamon, nutmeg and allspice.
- Alternate adding the dry ingredients and the apple cider/milk mixture to the butter and sugar bowl. Begin and end with the flour.
- Spread the batter into the greased Bundt pan – slowly covering the pecans and 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 and sugar topping – combine the sugar, cinnamon and 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.
- Prep Time: 15
- Cook Time: 45
- Category: baking
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat. Thanks for being here.
I’m thrilled to share all my gluten free Personal Chef recipes with you.
You will find recipes that are dairy free too - plus so many
you can make with all purpose flour.
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