Amish Apple Cider Cake with Brown Sugar Glaze

Imperial October 16, 2026October 16, 2026

Quick Recipe Version (TL;DR)

Amish Apple Cider Cake with Brown Sugar Glaze is a tender, buttery spice cake filled with chopped apples and finished with a warm cider glaze that sinks into every bite. Reducing the cider first gives this Amish-inspired, homestyle dessert its concentrated apple flavor.

Yield: 12 servings, one 9 × 13-inch cake
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes, including cider reduction, baking, and glaze
Total Time: 2 hours 20 minutes, including 45 minutes of cooling and resting

Quick Ingredients

2 cups (480 ml) nonalcoholic apple cider, reduced to 1 cup (240 ml) and divided
2½ cups (300 g) all-purpose flour
2 teaspoons baking powder, ½ teaspoon baking soda, and ¾ teaspoon fine salt
2 teaspoons ground cinnamon and ½ teaspoon ground nutmeg
¾ cup (170 g) unsalted butter, softened, for the cake
1 cup (213 g) packed light brown sugar and ½ cup (100 g) granulated sugar for the cake
3 large eggs, ½ cup (120 g) full-fat sour cream, and 2 teaspoons vanilla extract
2 cups (250 g) peeled, finely chopped apples
Glaze: 1 cup (213 g) packed light brown sugar, ¼ cup (57 g) unsalted butter, ¼ cup (60 ml) of the reduced cider, ⅛ teaspoon fine salt, and ½ teaspoon vanilla extract

Do This

1. Simmer the cider in a wide saucepan for approximately 20 minutes, until reduced to 1 cup. Reserve ¼ cup for the glaze; cool the remaining ¾ cup for 15 minutes.
2. Heat the oven to 350°F (175°C). Grease a 9 × 13-inch baking pan. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Beat the softened butter and both cake sugars for 3 minutes. Beat in the eggs individually, then the vanilla. Alternate adding the dry ingredients and a mixture of the sour cream and cooled cider. Fold in the apples.
4. Spread the batter in the pan and bake for 40–45 minutes, until a tester comes out without raw batter.
5. Cool the cake in its pan for 10 minutes, then poke holes halfway through the cake with a thin skewer.
6. Heat the glaze sugar, butter, reserved cider, and salt until bubbling. Boil gently for 1 minute, then remove from the heat and stir in the vanilla. Allow about 5 minutes total to make the glaze.
7. Slowly pour the warm glaze over the warm cake. Let it soak in for 20 minutes before slicing.

Why You’ll Love This Recipe

Apple flavor in every layer: Reduced cider flavors both the cake and the glaze, while chopped apples keep the crumb moist.
A cozy, buttery finish: Brown sugar, cinnamon, and nutmeg give the cake a gentle spice flavor with a delicate caramel-like finish.
No frosting skills needed: Simply pour the warm glaze over the cake and let it soak in.
Made for sharing: This easy-to-serve sheet cake is just right for autumn gatherings, potlucks, and family dinners.

Grocery List

Produce: 2 medium-large baking apples, such as Honeycrisp, Braeburn, or Granny Smith; you need 2 cups (250 g) after peeling and chopping.
Dairy: 1 cup (227 g) unsalted butter, ½ cup (120 g) full-fat sour cream, and 3 large eggs.
Pantry: 2 cups (480 ml) nonalcoholic apple cider, 2½ cups (300 g) all-purpose flour, 2 cups (426 g) packed light brown sugar, ½ cup (100 g) granulated sugar, baking powder, baking soda, fine salt, ground cinnamon, ground nutmeg, and vanilla extract.

Full Ingredients

For the Reduced Apple Cider

2 cups (480 ml) nonalcoholic apple cider, preferably unfiltered, reduced to 1 cup (240 ml)

Use ¾ cup (180 ml) of the reduced cider in the cake and reserve ¼ cup (60 ml) for the glaze. Apple cider vinegar is not a substitute.

For the Apple Cider Cake

2½ cups (300 g) all-purpose flour, spooned into the measuring cup and leveled
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon fine salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¾ cup (170 g) unsalted butter, softened but not melted
1 cup (213 g) packed light brown sugar
½ cup (100 g) granulated sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup (120 g) full-fat sour cream, at room temperature
¾ cup (180 ml) reduced apple cider, cooled to room temperature
2 cups (250 g) peeled and cored apples, cut into ¼-inch pieces

For the Brown Sugar Cider Glaze

1 cup (213 g) packed light brown sugar
¼ cup (57 g) unsalted butter, cut into pieces
¼ cup (60 ml) reserved reduced apple cider
⅛ teaspoon fine salt
½ teaspoon vanilla extract

Amish Apple Cider Cake with Brown Sugar Glaze – Closeup

Step-by-Step Instructions

Step 1: Reduce and cool the apple cider

Pour the 2 cups of apple cider into a wide, medium saucepan. Bring to a boil over medium-high heat, then lower the heat to maintain a steady simmer. Cook uncovered for approximately 20 minutes, until exactly 1 cup remains. The cider should smell intensely apple-like but will still be pourable, not syrupy.

Check the volume in a heatproof measuring cup. If you have more than 1 cup, return it to the pan and simmer a little longer; if you have slightly less, add enough water to bring it back to 1 cup. Set aside ¼ cup for the glaze. Let the remaining ¾ cup cool for 15 minutes, or until no warmer than room temperature.

Step 2: Prepare the pan and dry ingredients

Heat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9 × 13-inch light-colored metal baking pan. If desired, line the bottom with parchment paper for easier serving.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate small bowl or measuring jug, whisk the sour cream with the cooled ¾ cup reduced cider until mostly smooth.

Step 3: Cream the butter and sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 3 minutes, until lighter in color and fluffy. Scrape down the sides and bottom of the bowl.

Add the eggs one at a time, beating for about 30 seconds after each addition. Beat in the vanilla. The mixture may look slightly uneven after the eggs go in; that is fine.

Step 4: Finish the batter and fold in the apples

With the mixer on low speed, add the flour mixture in three additions, alternating with the cider–sour cream mixture in two additions. Begin and end with the flour mixture, mixing each addition only until nearly incorporated.

Use a flexible spatula to fold in the chopped apples and any remaining streaks of flour. Scrape along the bottom of the bowl so the batter is evenly mixed. It will be thick and soft. Spread it into the prepared pan and smooth the surface.

Step 5: Bake until fragrant and tender

Bake for 40–45 minutes, beginning to check at 40 minutes. The top should be golden brown, the center should spring back gently when touched, and a toothpick inserted into the center should come out clean or with a few moist crumbs. A little apple moisture is fine, but there should be no streaks of raw batter.

Set the pan on a wire rack and let the cake cool for 10 minutes. Keep the cake in the pan for glazing.

Step 6: Make small holes for the glaze

Using a thin skewer, poke holes about 1 inch apart across the warm cake, going approximately halfway down into the crumb. Avoid pushing all the way to the bottom, which can cause the glaze to collect beneath the cake instead of soaking through it.

Step 7: Cook the brown sugar cider glaze

Combine the glaze brown sugar, butter, reserved ¼ cup reduced cider, and salt in a small saucepan. Warm over medium heat, stirring gently until the butter melts and the mixture comes to a gentle boil, about 3–4 minutes.

Boil gently for 1 minute, stirring to keep the sugar from catching on the bottom. Remove from the heat and stir in the vanilla carefully, as the hot glaze may bubble briefly. The glaze should be fluid and glossy; do not cook it down into a thick caramel.

Step 8: Glaze, rest, and serve

Slowly pour the warm glaze over the warm cake, moving across the entire surface rather than pouring it all into the center. Use the back of a spoon to guide it gently toward the corners. Some glaze will soak into the holes, while a thin, shiny coating remains on top.

Let the glazed cake rest for 20 minutes before cutting into 12 squares. Serve warm for a soft, comforting dessert, or allow it to cool completely for neater slices.

Pro Tips

Measure the reduced cider: Saucepan width and stove heat affect evaporation. The final 1-cup volume matters more than the exact simmering time.
Keep the apple pieces small: A ¼-inch dice distributes the apples evenly and allows them to soften during baking.
Use softened, not melted, butter: Properly softened butter holds air when beaten with sugar, helping the cake stay tender rather than heavy.
Stop mixing once the flour disappears: Overmixing can make this moist cake firm or chewy.
Glaze while both components are warm: Warm cake absorbs the cider glaze more readily, giving you that gently soaked crumb without a thick frosting layer.

Variations

Apple-walnut cake: Fold ¾ cup (75 g) chopped walnuts into the batter with the apples.
Apple-pear cake: Replace half the apples with 1 cup (125 g) peeled, finely chopped firm pear. Keep the total prepared fruit at 2 cups (250 g).
Extra-spiced cake: Add ¼ teaspoon ground ginger and ⅛ teaspoon ground cloves to the dry ingredients for a warmer spice profile.

Storage & Make-Ahead

Let the cake cool completely before covering. Store airtight at a cool room temperature for up to 1 day, or refrigerate for up to 4 days. Bring refrigerated slices to room temperature before serving, or microwave individual slices for 10–15 seconds to soften the crumb and glaze.

For longer storage, wrap individual cooled, glazed slices tightly and freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator.

To get ahead, reduce the cider up to 3 days in advance and refrigerate it in a covered container. Bring the cake portion to room temperature before mixing. The finished cake can also be baked and glazed the day before serving; its apple and spice flavors become even more rounded as it rests.

Nutrition (per serving)

Nutrition is an estimate for 1 of 12 servings, including the glaze, without optional additions.