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New England Apple Cider Cake - A simple, moist and delicious cake with a decadent, creamy apple cider glaze. A perfect fall dessert!

We made this New England Apple Cider Cake using fresh #Walmart Produce as part of a sponsored post for Socialstars.

I’ve mentioned before that my husband Jack has been pouring through my mother’s old recipe box – and he has jokingly accused me of ‘holding out on him’ because there are so many good recipes inside!

My mother definitely had a sweet tooth, as is evident by the heavy proportion of handwritten recipes for sweet dessert recipes – like this New England Apple Cider Cake – compared to the fewer number of savory recipes in her recipe box!

New England Apple Cider Cake - A simple, moist and delicious cake with a decadent, creamy apple cider glaze. A perfect fall dessert!


And with six kids at home, plus full-time jobs held by both of my parents, easy recipes that could feed a large family were also a plus! This New England Apple Cider Cake is very easy to make and very delicious – chock full of sliced Granny Smith apples in a simple, sweet cake that gets great flavor and moisture from cinnamon, heavy cream and apple cider! This cake also has a delicious, creamy apple cider glaze that gets drizzled over the top when served!  (I could eat that with a spoon!)

Back then, both of my parents also knew how to spend their money wisely…and I learned well by watching them. I’m always looking for a good value on anything I buy, and Walmart is a great, affordable place to shop for quality, farm-fresh produce – including the Granny Smith apples you’ll need for this recipe!

New England Apple Cider Cake - A simple, moist and delicious cake with a decadent, creamy apple cider glaze. A perfect fall dessert!

Right now, your local Walmart store has a wide selection of in-season produce (including apples!) and it’s all backed by their 100% satisfaction guarantee! Walmart works with local growers to ensure that all of their produce is picked at the peak of freshness, but if – for any reason – you aren’t happy with the Walmart produce you’ve purchased, simply return your produce back to the store with your receipt for a full refund.


New England Apple Cider Cake - A simple, moist and delicious cake with a decadent, creamy apple cider glaze. A perfect fall dessert!

Click here for more information about Walmart Produce that is in-season right now (including a great variety of farm-fresh apples) plus delicious recipes using in-season Walmart produce!

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New England Apple Cider Cake - A Family Feast

New England Apple Cider Cake

  • Author: A Family Feast
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 9 servings
  • Category: dessert
  • Method: baking
  • Cuisine: New England


For the Cake

  • 1 cup apple cider
  • 2 cups Granny Smith apples (3 large or 4 small apples)
  • 1 whole lemon
  • ¼ cup softened butter (4 tablespoons or half a stick)
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup heavy cream
  • Enough vegetable shortening to grease a 9×9-inch baking pan
  • 1 teaspoon cinnamon
  • 3 tablespoons granulated sugar

For the Glaze

  • 1 cup apple cider
  • 1 cup confectioners’ sugar
  • 12 tablespoons heavy cream or milk
  • Vanilla Ice Cream, optional for serving


  1. Place the first cup of apple cider on the stove and bring to a boil and boil until reduced to ¼ cup. Set aside to cool.
  2. Core and peel the apples and then cut each into 16 slices (fewer slices if using smaller apples). Have a bowl of water that has a whole lemon squeezed into it. Place apples into water and then onto a plate to dry and set aside. This will keep them from turning brown.
  3. Preheat oven to 350 degrees
  4. In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well mixed.
  5. With the mixer running, add one egg at a time beating until smooth. Scrap sides and beat until light and fluffy, about three minutes.
  6. In a medium bowl, sift flour, baking powder, baking soda and salt.
  7. Measure out cream and add cooled reduced cider to cream.
  8. With the mixer on low, alternate adding the flour mixture and the cream/cider mixture until well combined. Scrape sides and mix until smooth.
  9. Grease a 9X9 square pan liberally with vegetable shortening and pour in the batter.
  10. Arrange the apples, outer edges up into the top of the batter.
  11. In a small bowl or cup, mix the sugar with cinnamon and sprinkle over the top of the cake and place in the oven for 50-60 minutes or until a toothpick inserted into center comes out clean.
  12. While the cake is baking, make the glaze.
  13. Place the second cup of apple cider on the stove as before only reduce down to two tablespoons. Watch it that it doesn’t evaporate too far.
  14. Place the confectioners’ sugar in a small bowl and add the reduced cider along with one tablespoon of milk or cream and stir. Add the last tablespoon of milk or cream a little at a time until desired consistency. It should be thick but runny enough to drizzle off the end of a spoon.
  15. When the cake comes out of the oven, cool to room temperature and cut into nine squares.
  16. Drizzle the glaze over each portion letting it run down the sides and serve.
  17. Serve with vanilla ice cream if desired.

Keywords: New England apple cider cake

Disclosure: This post contains affiliate links.

You may like these other posts featuring Walmart Produce:

Fresh Cherry Sauce

Fresh Cherry Sauce - A Family Feast #Walmart Produce #sponsored

Quick Skillet Chicken with Grapes

Quick Skillet Chicken with Grapes - A Family Feast


New England Apple Cider Cake

New England Apple Cider Cake

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  • George Nixon wrote:

    Most of your recipes look delicious but an 8 x 8 pan is just too small and not worth the bother for my family. Why not more 9 x 13 recipes?

    • Martha wrote:

      Hi George – Thanks for your feedback! Most of our readers complain that our recipes make too much – so your complaint is a first! We do have quite a few 9×13 cake pan recipes as well as bundt cakes and in a lot of instances, and 8×8 can be doubled to fit a 9×13 pan (baking time will likely increase a bit). This recipe was found in my mother’s old recipe box so we shared it as it was originally written. Thanks for taking the time to write to us.

  • Ana wrote:

    I wanted to love this. It comes out beautiful from the oven. But it came out so dry. 😔 I actually even thought to add sour cream/Greek yogurt to the batter or oil instead of butter but I wanted to follow the recipe. Also, I maybe wouldn’t have reduced the apple cider too much for the glaze, maybe down to a quarter cup just like the cake. When reducing it to 2 tbsp it came out like a syrup & turned hard like candy.

    • Martha wrote:

      Thanks for your feedback Ana – every oven is different and different cake pans also conduct heat more quickly. Sounds like your cake might have over baked if it was dry. I’m not sure why your glaze turned hard.

  • A.S. wrote:

    Wow, this was excellent!! It’s a coffee cake base with cinnamon sugar apples on top with a apple cider glaze. I reduced the amount of sugar inside the cake to a 1/2 cup instead of 1 cup, and it was plenty sweet. Could probably do half the amount of cinnamon sugar as well.
    This went excellent with vanilla ice cream and coffee.

    • Martha wrote:

      Thank you!

  • Mary Beth Einerson wrote:

    Tasty! I did add a handful of pecans on top of the apples before topping with the cinnamon sugar. If making again I think a bit of vanilla in both the cake and the glaze would be good.

    • Martha wrote:

      Thanks for the suggestions Mary Beth!

  • Joie Brackett-Reeves wrote:

    This is such an amazing recipe the kids devoured it they added raspberries to the top of the cake and the glaze and I also turned this recipe into pineapple and cherry as well it’s amazing thank you I’ve never made a cake so well as this recipe

    • Martha wrote:

      Wow Joie – so glad to know that this batter can be adapted to other fruits!

  • Jennifer C Crimaldi wrote:

    everyone loved this. it is worth the time it takes to reduce cider and make this. new family favorite

    • Martha wrote:

      So glad to hear that the recipe was a hit Jennifer!

  • Michelle wrote:

    Hi Martha! I’ve just discovered your blog, and it is great. I will be a regular visitor now 🙂 I can’t wait to give this New England Cider Cake a try. I’m going to save myself a step and use KAF’s boiled cider which is SO delicious! Could this recipe be doubled for a 9 x 13 cake pan? Just wondering your thoughts.

    • Martha wrote:

      Hi Michelle – We’re glad you found us! The general rule of thumb is that recipes baked in an 8×8 can be doubled to fill a 9×13 pan. This one is baked in a 9×9 and it bakes up fairly full to the top. You might end up with some extra cake batter doubling this recipe for a 9×13 or if you attempt it with all of the batter, I’d suggest having a sheet tray under your pan in case of overflow while it bakes. (The bake time will likely differ too.) If you try it, please let us know how it comes out!

  • Andrew wrote:

    Can you add pecans or walnuts

    • Martha wrote:

      Hi Andrew – we haven’t tried doing so ourselves, but I don’t see a reason why you couldn’t add nuts to the cake. (I’m not sure if it would impact how the cake rises in the oven?) If you try it, please let us know how it comes out!

  • Sheli wrote:

    Just downloaded this recipe and will try to make it later today – it looks wonderful. But I refuse to shop at Walmart. While their prices may be good, the real cost of shopping there is not worth it. There are plenty of other places with good products and equally good prices.

    • Martha wrote:

      Thanks for your feedback Sheli – we hope you enjoy the cake!

  • Patti wrote:

    Can I substitute boiled cider for the reduced amount of apple cider?

    • Martha wrote:

      Hi Patti – To make the reduced cider, you will boil the cider down…I’m not sure I fully understand your question?

  • Nancy wrote:

    How do I adjust the recipe for a 9×13?

    • Martha wrote:

      Hi Nancy – The recipe as written fills a 9×9-inch pan so for a 9×13, I’d try 1 and 1/2 of the recipe. The bake time will likely be longer as well. Hope that helps!

  • Eva Shipley wrote:

    I’m not sure of the arrangement of the apples can you explain
    Thank you

    • Martha wrote:

      Hi Eva – Assuming you’ve sliced the apples through the core from top of the apple to the bottom, the outer edge will be fatter than the inner edge which was next to the core of the apple. You’ll press the inner edge into the batter (we did it in rows) so the outer edge is sticking up out of the batter. Hope that helps clarify!

  • Carol wrote:

    I was disappointed in this. It was very dry. I think adding the apples into the whole batter instead of just adding to the top would have helped a lot. It looked pretty, but was a definite bummer.

    • Martha wrote:

      Sorry to hear that you were disappointed in the recipe Carol – you can certainly mix the apples in if you prefer. Additionally, feel free to adjust the baking time down a bit if the 50 to 60 minutes baking time was too much. Every oven is different – I suppose ours might run a little cooler than yours. Thanks for taking the time to share your feedback.

  • Jennifer wrote:

    Why is the initial picture you have from the recipe completely different from the recipe picture for the recipe. It’s a completely different cake. What is the name of the cake in the first picture

    • Martha wrote:

      Hi Jennifer – It’s the same cake – there is a glaze as part of the recipe, and the picture of the cake in the pan doesn’t have the glaze on it while the cut piece is shown with the glaze.

  • Geralyn wrote:

    The New England apple cake looks delicious! I am definitely going to try this out. I cannot wait.

    • Martha wrote:

      Thanks – We hope you love the cake Geralyn!

  • Kaitlyn D. wrote:

    Can this cake be made the day before? If so, when should I glaze it?

    • Martha wrote:

      Hi Kaitlyn – Yes – you can make this the day before. The glaze is added when served.

  • Diane wrote:

    Do you ever double recipe to put in a 13 x 9 pan?

    • Martha wrote:

      We haven’t – I don’t think a 13×9 pan would be large enough given that a single recipe fills a 9×9 pan.

  • Sarah Elyce wrote:

    Would Red Delicious apples work?

    • Martha wrote:

      Hi Sarah – Red delicious are not typically recommended for baking – they get too mushy when baked.

  • Pam wrote:

    Martha, thanks for the tomatoes!!! Delicious!!! I’m also going to try the Apple Cider Cake! My guys will love it. Pam ( from Kerr Dental)

    • Martha wrote:

      You’re very welcome Pam! 🙂 Hope you love the Apple Cider Cake! See you in 3 months!

  • christine beniwal wrote:

    This cake looks delicious and I will definitely be making it once the weather gets cooler and I can enjoy the smell of apples and cinnamon baking in the oven. Love the glaze on the cake. Wow, I will enjoy this so much. I am like your mother, I have a sweet tooth and have a lot more sweet recipes in my files than I do savory, though I do like both, but sweet much, much more. Your site looks great, I have saved it to my favorites so I can come back anytime I want. Thank you.

    • Martha wrote:

      Thank you so much Christine! We’re glad you found us! Hope you love the recipe!

  • Heaven wrote:

    This looks absolutely scrumptious! I love the use of cream in it. I’ve never made a cake quite like this which intrigues me. Thanks for the recipe! Pinned and yummed.

    • Martha wrote:

      Thank you so much!

  • Amanda wrote:

    would love to try this recipe, but as an Australian I have to ask… Is this apple juice type cider used or what we in Australia mean by apple cider, being a 12% alcohol beverage??


    • Martha wrote:

      Hi – It’s an apple juice type vinegar – no alcohol. Hope that helps clarify Amanda!

  • Linda Bruski wrote:

    Oh my gosh, I love your website! I am having trouble deciding which recipe to try first!

    • Martha wrote:

      Thanks Linda!

  • Stacey wrote:

    This looks amazing! I’m going to be including it in a roundup of awesome apple recipes tomorrow at Creating My Happiness.

    • Martha wrote:

      Thanks so much Stacey!

  • Jess wrote:

    I absolutely love this recipe! So much so I added it to my ultimate apple recipe roundup…I hope you will come by and take a look! Have a great week xo

    • Martha wrote:

      Thanks Jess!

  • Helen wrote:

    The glaze ingredients states 1 cup of cider, but the instructions say to add the reduced cider to the powdered sugar. Should this 1 cup of cider also be reduced like the cider in the cake?

    • Martha wrote:

      Hi Helen – Yes – that reduction step is Step #13 in the recipe. Hope you enjoy the recipe!

  • Robyn N wrote:

    I also meant to say that Granny Smith and here apples originated in Eastwood NSW which is just 2 suburbs away from us. They have a Festival celebrating her and the apples in October every year. She would be so proud to eat your mothers cake too 🙂 ♥

    • Martha wrote:

      Oh wow – I have to admit I never knew that Granny Smith was a real person!! What a fun festival – thank you for letting me know. (I love learning the history behind foods!) Thanks again Robyn!

  • Robyn N wrote:

    Hi Martha, I am from Sydney and found this recipe recently and couldn’t wait to try it. I made it for a family birthday today and absolutely everyone loved it! The glaze is just so delicious! I am glad there was a small slice left for my Mum and I tomorrow. That concentrated apple cider is just the kick needed to make it different from other apple cakes. It will now become a family favourite! Thanks so much for sharing your mothers recipe 🙂 ♥

    • Martha wrote:

      Thank you for writing to us Robyn! I’m so glad you all enjoyed the recipe as much as we did! 🙂

  • Kiara wrote:

    Made this.. delicious!

    By the way, as much I wanted to knock Walmart groceries when they came to Canada, I can’t. The prices are great and they carry lots of local organic choices. I still support the little guy when I can but I have to say I’m impressed with Walmart produce!

    • Martha wrote:

      Thanks Kiara!

  • Is this picture edible?! 😉 This cake looks crazy good, esp that glaze! I’m definitely drooling!

  • Melissa from wrote:

    I am drooling over this cake and looove that the glaze calls for apple cider too.

  • Venez wrote:

    Hi Martha,

    Can I use “apple cider vinegar” in your recipe or just “apple cider” only?
    Thank you.

    • Martha wrote:

      Hi Venez – No, vinegar won’t work but if you don’t have cider you can try substituting apple juice instead! Hope that helps!

      • Venez wrote:

        Thanks a lot for your advice Martha. Will keep that in mind.
        Cheers 🙂

  • Nutmeg Nanny wrote:

    That super drippy glaze is what I”m talking about!

  • Kirsten/ComfortablyDomestic wrote:

    Wow! That apple cider glaze looks absolutely heavenly over the cake!

  • Christin @ Blue Crab Martini wrote:

    I was scrolling through Foodgawker tonight and when I spotted your cake I just HAD to come over and check it out! I love everything about this recipe, especially that it uses both fresh apples and apple cider, Pinning and can’t wait to try!!

    • Martha wrote:

      Thanks Christin! Hope you enjoy the recipe!

  • Meseidy wrote:

    I love apple cakes! And this apple cider cake looks like a winner!

    • Martha wrote:

      Thanks Meseidy!

  • Marigene wrote:

    Oh my goodness, this looks/sounds delicious…having been born/brought up in Vermont, I can vouch there is nothing better than a fresh crunchy apple from New England! My husband will love this cake.
    Have a great week.

    • Martha wrote:

      Thank you so much Marigene! I agree…! 🙂

  • Rose | The Clean Dish wrote:

    My mom also has the best recipes! In fact, at least half of what I make is based on her recipes. Your apple cider cake looks absolutely fantastic!! What a treat!!

    • Martha wrote:

      Thanks Rose! I agree – Mom’s recipes are always the best! And as a blogger, I love the idea of my daughter looking at our blog someday, reading the stories and making our recipes too! Sort of like a modern-day recipe box!

  • Kim (Feed Me, Seymour) wrote:

    Oh my goodness. This cake. It looks amazing!!!!

    • Martha wrote:

      Thanks Kim!

  • Mirta wrote:

    This cake is the glory !!

    • Martha wrote:

      Thank you Mirta!

  • Regina Firestone wrote:

    Thanks for sharing this! Mom sure loved all things glazed. 😉 <3
    So glad her recipe collection is being used and photographed in such a lovely way…<3

    • Martha wrote:

      She had some great recipes in her collection – we’re glad to have them to share! 🙂

  • carolina wrote:

    OMG!!!! first time here and I want to eat all of it! yuum!!!

    • Martha wrote:

      Thanks Carolina! We’re glad you found us!

  • Bea wrote:

    Apple cider in apple cake sounds fantastic – it is so lovely to recreate recipes from your mom’s recipe box.

    • Martha wrote:

      Thanks Bea! I agree! 🙂

  • Heather // girlichef wrote:

    This looks so good that I can barely put it into words. My whole family is full of apple-lovers, so I know that this has to happen in my kitchen soon – no “holding out” ;). Pinned and can’t wait to try!

    • Martha wrote:

      I hope you enjoy it as much as we did Heather! Thanks!

  • [email protected] Mom wrote:

    Wow! This looks amazing! Love thise green apples!

    • Martha wrote:

      Thanks Brenda!

  • Alice @ Hip Foodie Mom wrote:

    Martha, oh my gawd. . I love this cake! anything apple spice right now, I LOVE!! Back when we were living in Santa Clarita CA, there was a Super Walmart right next to my house so I went there all the time!! But now I don’t have one remotely close to me. . anyway, love that shot of the apples. Perfection!!!

    • Martha wrote:

      Thanks Alice!

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