1-Reduce the Cider and Prep Pour 1 cup apple cider into a small saucepan and simmer over medium heat until reduced by half (about 10 12 minutes) to concentrate flavor. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round or bundt pan. Grate one medium apple and set aside for that fresh crunch.

2-Mix the Dry Ingredients In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp nutmeg, a pinch of cloves, and 1/2 tsp salt. This step ensures everything blends evenly for a fluffy crumb.

3-Combine the Wet Ingredients In another bowl, whisk 3/4 cup granulated sugar with 2 large eggs until light, then stir in 1/2 cup melted unsalted butter, 1/2 cup plain Greek yogurt or applesauce, and the reduced apple cider. Mix well to create that moist base we all love.

4-Bring It All Together Pour the wet mixture into the dry ingredients and fold gently until just combined, then add 1 cup grated apple. For vegan or gluten-free versions, swap in your substitutes here to keep things airy.

5-Bake to Perfection Transfer the batter to your prepared pan and bake at 350°F (175°C) for 30 40 minutes. Test with a toothpick it should come out with a few moist crumbs. If it browns too fast, tent with foil.

6-Cool and Glaze Let the cake cool in the pan for 10 minutes, then make a glaze by whisking 1 cup powdered sugar with 2 3 tbsp reduced apple cider and 1/4 tsp cinnamon. Cool the cake fully before drizzling for that shiny finish.

7-Serve and Store Invert onto a rack, glaze, and serve at room temperature. For more ideas on fruit-based desserts, try our carrot cake cheesecake bars that pair great with fall meals.