Name: New England Apple Cider Cake – Dessert Recipes Done Right
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 cups apple cider; 2 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 3/4 cup unsalted butter, melted and cooled slightly; 2 large eggs; 1/2 cup sour cream; 1 teaspoon vanilla extract; 2 medium apples, peeled, cored, and chopped

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If you’re anything like me, fall starts with the smell of apples simmering in the kitchen. This cake? It’s all that cozy autumn magic baked into one unforgettable bite. I found myself licking the spoon—and I wasn’t alone. Whether you’re a die-hard fan of caramel apple dump cake or always searching for fresh apple cake recipes that make your home smell like an orchard exploded, this one’s a keeper. It straddles that sweet spot between dump cake recipes and the tender crumb of something homemade. Think cake mix dump cake convenience but with the charm of the best apple recipes you grew up with. And even if you’re more of a chocolate dump cake person, trust me—this one has the kind of old-school flavor that’ll win you over. Pour yourself a mug of cider and settle in. Let’s bake something special today.

1) Key Takeaways
2) Easy New England Apple Cider Cake Recipe
3) Ingredients for New England Apple Cider Cake
4) How to Make New England Apple Cider Cake
5) Tips for Making New England Apple Cider Cake
6) Making New England Apple Cider Cake Ahead of Time
7) Storing Leftover New England Apple Cider Cake
8) Try these Dessert Recipes next!
9) New England Apple Cider Cake
10) Nutrition

1) Key Takeaways

This cake is rich with reduced apple cider and fresh chopped apples.
Simple pantry ingredients come together in a single bowl.
Perfect as a fall treat or comforting dessert year-round.
You can prep it ahead and it stores beautifully.

2) Easy New England Apple Cider Cake Recipe

I’ve baked a lot of cakes in my life, but few make my kitchen smell this good. The first time I made this apple cider cake, the scent hit me right in the chest. Spiced apple, warm vanilla, browned butter—it’s like autumn wrapped in a hug. Even better? It comes together fast, no mixer required, no drama either.

This dessert recipe stands out from others like chocolate dump cake or a caramel apple dump cake because it keeps things simple while packing a wallop of cozy flavor. If you love dump cake recipes or want the ease of a cake mix dump cake with a more homemade taste, this is your new favorite. I say that with confidence, and with crumbs on my shirt.

It’s got fresh apple cake energy without being too heavy, and if you ask me, it lands right in the sweet spot between easy and irresistible. I love serving it on a cool day with cider in one hand and a fork in the other.

3) Ingredients for New England Apple Cider Cake

Apple Cider
Simmered down to intensify its flavor, this gives the cake its signature taste. You’ll want a good-quality cider, not apple juice.

All-Purpose Flour
This forms the body of the cake. It’s reliable, soft, and easy to mix without clumps.

Granulated Sugar
Sweetens the batter evenly, and adds a light crumb texture when baked.

Light Brown Sugar
It deepens the flavor and keeps the cake moist. I always pack it tight so you get that warm molasses note.

Baking Powder and Baking Soda
These do the heavy lifting—literally. They give the cake its rise and lightness.

Salt
Don’t skip this. It sharpens every other flavor, especially with the sweetness of the cider.

Cinnamon and Nutmeg
This spice combo brings warmth. It’s the smell that pulls people into your kitchen before you even say a word.

Unsalted Butter
Melted and slightly cooled. This gives a rich, soft bite that feels indulgent but not too much.

Eggs
They bind the whole thing together and give the batter structure.

Sour Cream
This is your secret weapon for moisture. It makes the texture soft and tender, even days later.

Vanilla Extract
Just a teaspoon makes everything else taste more like itself. It’s subtle but mighty.

Fresh Apples
They bring bursts of flavor in every bite. I peel and chop them small so they bake up nice and tender.

4) How to Make New England Apple Cider Cake

Step 1
Preheat your oven to 350°F and grease a 9×13-inch pan. Trust me, you don’t want it sticking at the end.

Step 2
Pour the apple cider into a small saucepan. Simmer it down until you’re left with about half a cup. This part takes patience, but it’s worth it.

Step 3
In a big mixing bowl, whisk the flour, granulated and brown sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. Get it well blended so the flavor goes everywhere.

Step 4
In a second bowl, whisk together the melted butter, eggs, sour cream, vanilla, and that reduced cider you cooled earlier. The smell here already gets good.

Step 5
Combine the wet and dry mixtures. Stir just until it’s combined. Then fold in the apples. Don’t overmix—it’s cake, not cement.

Step 6
Scoop the batter into the prepared pan and smooth the top. Slide it into the oven and bake for 40 to 45 minutes. A toothpick should come out clean or with a few moist crumbs.

Step 7
Let the cake cool in the pan. Slice it generously. It’s lovely warm but even better the next day.

5) Tips for Making New England Apple Cider Cake

First, let’s talk cider. Use one that actually tastes like apples. Some of those supermarket gallons are more water than flavor. The more natural the cider, the better the end result.

Chop your apples into small chunks. Not too big. You want little pockets of soft apple throughout the cake, not huge chunks that sink to the bottom or throw off the texture.

Don’t skip reducing the cider. That’s where the magic hides. When it cooks down, the sugars concentrate, and you get this syrupy burst of apple flavor that spreads through the cake like a dream.

6) Making New England Apple Cider Cake Ahead of Time

You can absolutely bake this a day or two before you need it. Actually, I’d argue it tastes even better the next day. Something about letting the spices settle in makes every slice deeper and cozier.

After the cake cools, cover it tightly. I use foil or press-and-seal wrap. It stays soft on the counter for two days or in the fridge for longer.

If you’re baking it for a gathering, make it the night before and sneak a corner piece once everyone else goes to bed. That’s not a tip. That’s a tradition.

7) Storing Leftover New England Apple Cider Cake

Wrap the leftovers tightly in foil or stash them in a container with a lid. You can keep them at room temperature for up to two days, or in the fridge for a week.

I’ve even frozen slices. Wrap each one in plastic, then in foil. When I want one, I microwave it for a few seconds and it’s like a fresh-baked piece of autumn.

Just don’t store it uncovered. The air will pull the moisture out, and the magic goes with it.

8) Try these Dessert Recipes next!

9) New England Apple Cider Cake