Description
Warm Apple Cider Cake brings autumn’s golden essence to your table, blending comforting spices with sweet orchard memories. Each slice promises a rich, moist journey through seasonal delights you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups (282 g) all-purpose flour
- 3 large eggs
- 10 tablespoons (140 g) unsalted butter
- 1 cup (200 g) granulated white sugar
- ½ cup (110 g) light brown sugar
Spices and Leavening Agents:
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon allspice
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Liquid and Creamy Ingredients:
- ½ cup (120 milliliters) buttermilk
- ½ cup (122 g) sour cream
- 1 tablespoon vanilla extract
- ½ cup (120 milliliters) apple cider reduction
- ⅓ cup (95 g) unsweetened apple butter
Apple Cider Caramel Ingredients:
- ½ cup (120 milliliters) apple cider reduction
- ¾ cup (165 g) light brown sugar
- 9 tablespoons (126 g) unsalted butter
- 1 cup (240 milliliters) heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Cream Cheese Frosting Ingredients:
- 1 cup (224 g) unsalted butter
- 8 ounces (226 g) cream cheese
Instructions
- Create the apple cider reduction by simmering apple cider in a large saucepan over medium-low heat until it condenses to one cup, approximately 40-50 minutes. Allow the reduction to cool completely.
- Preheat the oven to 350°F and prepare a 9×9-inch metal pan by greasing and lining with parchment paper.
- Combine all dry ingredients – flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt – in a medium mixing bowl.
- Cream butter and sugars using a mixer until light and fluffy, approximately two minutes.
- Incorporate eggs and vanilla, mixing until the batter becomes pale and smooth.
- Blend buttermilk, sour cream, apple cider reduction, and apple butter into the mixture until well combined.
- Gradually fold dry ingredients into the wet mixture, stirring until just incorporated.
- Transfer batter to the prepared pan and bake for 48-52 minutes, or until a toothpick emerges clean.
- While the cake bakes, prepare the caramel sauce by combining remaining apple cider reduction, brown sugar, and butter in a saucepan.
- Simmer the caramel mixture, then introduce cream and continue cooking until it reaches a smooth consistency.
- Remove caramel from heat and stir in vanilla and salt, then allow to cool to room temperature.
- Whip butter until pale, then incorporate cream cheese and mix until creamy.
- Gradually add powdered sugar, whipping until the frosting becomes light and fluffy.
- After the cake has completely cooled, remove from the pan using parchment paper.
- Create holes across the cake’s surface using a wooden spoon or skewer.
- Pipe caramel sauce into the created holes.
- Spread a generous layer of cream cheese frosting over the cake.
- Drizzle remaining caramel sauce on top and gently swirl with a spoon.
- Slice into squares and serve with an optional extra caramel drizzle.
Notes
- Concentrate on slow-simmering apple cider to create a rich, concentrated flavor base that transforms the entire cake’s taste profile.
- Ensure precise measurements for dry ingredients to maintain the cake’s perfect texture and prevent a dense or crumbly result.
- Use room temperature ingredients like eggs and butter to help them blend smoothly and create a more uniform cake batter.
- Allow cake to cool completely before frosting and adding caramel sauce to prevent melting and maintain structural integrity.
- Create deep holes in the cake for caramel absorption, ensuring each bite delivers maximum apple cider and caramel flavor.
- Refrigerate leftover cake in an airtight container for up to 4 days, letting flavors continue to develop and intensify over time.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 560
- Sugar: 55 g
- Sodium: 400 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg