Ingredients
Scale
For the Cake Batter:
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1 1/2 cups apple cider (room temperature)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
For the Cinnamon Swirl:
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the Apple Cider Glaze:
- 2 cups powdered sugar
- 3–4 tablespoons apple cider
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with butter or non-stick cooking spray. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. In a separate medium bowl, combine the apple cider, eggs, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the melted butter. Pour the batter into the prepared baking pan and spread it into an even layer.
- In a small bowl, prepare the cinnamon swirl by mixing the softened butter, brown sugar, flour, and cinnamon until it forms a smooth paste. Drop spoonfuls of this mixture over the cake batter. Use a butter knife to swirl the cinnamon mixture into the batter in a marble pattern. Place the pan in the center of the oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- While the cake is still warm, whisk together the powdered sugar, apple cider, and vanilla extract in a small bowl to create the glaze. If the glaze is too thick, add a teaspoon more of cider. Drizzle the glaze evenly over the warm cake, allowing it to soak into the crevices. Let the cake cool for at least 15 minutes to allow the glaze to set. Slice into squares and serve warm or at room temperature.
- Cook Time: 55 minutes