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Cozy Slow Cooker Apple Cider Cake with Easy Vanilla Glaze

Cozy Slow Cooker Apple Cider Cake with Easy Vanilla Glaze - featured image
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This tender, moist slow cooker apple cider cake is infused with concentrated apple cider and warm spices, then topped with a simple vanilla glaze. It’s the perfect no-oven dessert for autumn days.

Ingredients

Scale
  • 2 cups apple cider
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • 1 cup powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Reduce the apple cider: Pour 2 cups apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about ½ cup, roughly 15-20 minutes. Let cool completely.
  2. Prepare the slow cooker: Line the bottom of a 6-quart slow cooker with parchment paper, creating handles that hang over two opposite sides. Grease the parchment and exposed sides with butter or non-stick spray. Set slow cooker to low to warm up.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Cream butter and sugars: In a separate large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  5. Add eggs and vanilla: Add eggs one at a time, beating well after each. Add vanilla extract and beat until combined.
  6. Alternate dry ingredients and buttermilk: With mixer on low, add one-third of dry ingredients, mix until just combined. Add half of buttermilk, mix. Repeat with another third of dry ingredients, remaining buttermilk, and final third of dry ingredients. Stop mixing when flour disappears.
  7. Fold in reduced cider: Pour cooled reduced apple cider over batter. Fold gently with a rubber spatula until evenly distributed.
  8. Transfer to slow cooker: Scrape batter into prepared slow cooker and spread into an even layer.
  9. Cook on low: Cover and cook on low for 2 to 2 ½ hours. Do not lift lid during first 90 minutes. Cake is done when a toothpick inserted into center comes out clean or with a few moist crumbs.
  10. Cool and glaze: Turn off slow cooker, remove lid, and let cake cool in insert for 15 minutes. Use parchment handles to lift cake out and transfer to a cooling rack. Cool for another 20-30 minutes.
  11. Make glaze: Whisk together powdered sugar, 2 tablespoons milk or cream, and 1 teaspoon vanilla extract. Add more liquid if too thick, more powdered sugar if too thin.
  12. Glaze cake: Pour glaze over warm cake, letting it drip down sides. Let set for about 10 minutes before slicing.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Every slow cooker runs differently; check at 2 hours. Place a clean kitchen towel under the lid to absorb condensation and prevent a soggy top. Room temperature ingredients are important for proper texture.

Nutrition

Keywords: slow cooker cake, apple cider cake, vanilla glaze, fall dessert, easy cake recipe

Find it online: https://shimmersnack.com/cozy-slow-cooker-apple-cider-cake-with-easy-vanilla-glaze/