Embrace Fall With This Apple-Cider Glazed Pumpkin Cake
This time of year is simply incomplete without pumpkin and apple everything. When we're not cooking with apples and apple cider, we're diving head-first into all things pumpkin: pumpkin drinks, pumpkin carving, pumpkin recipes, and even the sweetest DIY pumpkin lip balm. If you can't get enough like us, maximize both pumpkin and apple season with this Cider-Pumpkin-Pecan Cake. The delicious pumpkin cake is topped with a sharp apple-cider glaze and chopped pecans, making each bite a stunning experience that's sure to amp up more autumnal vibes. Let's get into it!
Ingredients for our Fall Cider-Pumpkin-Pecan Cake
- 4 cups apple cider
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 16 tablespoons unsalted butter, melted
- 1 1/2 cups dark brown sugar or coconut sugar
- 3 eggs
- 2 teaspoon vanilla extract
- 1 cup pumpkin purée
- 3/4 cup powdered sugar
- 1/2 cup chopped pecans, plus more for topping
How to Make This Pumpkin Cake With Apple Cider Glaze
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a Bundt cake pan.
- Using a pot or sauce pan, add apple cider and bring it to a boil. Reduce apple cider to about 1 cup, boiling it for 20-30 minutes. Set aside.
- In a mixing bowl, whisk flour, salt, baking powder, baking soda, cinnamon, and allspice.
- In a separate bowl, add melted butter, brown sugar, eggs, vanilla extract, pumpkin purée, and 1/2 cup of the reduced apple cider, reserving the remaining 1/2 cup. Whisk until well combined. Slowly add wet mixture to dry flour mixture, stirring constantly until you get a smooth batter. Fold in chopped pecans.
- Pour batter into the greased and floured Bundt pan, taking care to even it around all sides and smooth the top. Bake the cake for 55-60 minutes until a toothpick comes out clean from the cake.
- While the cake is baking, take 2 tablespoons of reduced apple cider and whisk it with powdered sugar until you get a thick glaze.
- Remove cake from oven. Take remaining reserved apple cider and brush some on top of the cake. Let cake cool in pan for 10 minutes. Remove cake from Bundt pan carefully onto a wire cooling rack, with paper towels underneath to catch apple cider and glaze.
- Brush all of remaining apple cider on the top and sides of the cake. Top cake with glaze evenly, and sprinkle with chopped pecans. Let cake cool completely before slicing and serving.
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Recipe and photography by Sarah Anderson.