Description
This Apple Cider Cake is a moist, flavorful dessert featuring a tender crumb infused with apple cider reduction and warm spices like cinnamon, nutmeg, and allspice. Topped with a luscious cream cheese frosting and drizzled with homemade apple cider caramel sauce, this cake is perfect for fall gatherings or any cozy celebration. The recipe involves reducing apple cider to concentrate its flavor, baking the cake, and finishing with rich frosting and caramel, creating a harmonious blend of sweet and tangy flavors.
Ingredients
Apple Cider Reduction
- 6 cups (1440 ml) apple cider
Apple Cider Cake
- 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp allspice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1/2 cup (110 g) light brown sugar, packed
- 3 eggs, at room temperature
- 1 tbsp vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1/2 cup (122 g) sour cream, at room temperature
- 1/2 cup (120 ml) apple cider reduction (from above), at room temperature
- 1/3 cup (95 g) unsweetened apple butter, at room temperature
Apple Cider Caramel Sauce
- 1/2 cup (120 ml) apple cider reduction (from above), at room temperature
- 3/4 cup (165 g) light brown sugar, packed
- 9 tbsp (126 g) unsalted butter
- 1 cup (240 ml) heavy cream
- 1 tsp vanilla extract
- 1/8 tsp salt
Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
Instructions
- Make the Apple Cider Reduction: Pour 6 cups of apple cider into a large saucepan and bring to a simmer over medium-low heat. Let it simmer for 40-50 minutes until reduced to approximately 1 cup, checking around 40 minutes. Allow the reduction to cool completely; half will be used in the cake batter and half in the caramel sauce.
- Prepare the Cake Pan and Oven: Preheat the oven to 350°F (175°C). Grease a 9x9 inch metal baking pan and line it with parchment paper for easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl (or stand mixer with paddle attachment), beat the softened butter, granulated sugar, and light brown sugar on high speed for 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract. Mix on medium speed until pale and smooth, about 1 minute.
- Incorporate Wet Ingredients: Mix in the buttermilk, sour cream, half of the cooled apple cider reduction (1/2 cup), and the unsweetened apple butter on medium speed until combined. The batter may look curdled at this point.
- Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until fully incorporated and smooth. Scrape the bowl sides as necessary to ensure even mixing.
- Bake the Cake: Pour the batter into the prepared pan and bake for 48-52 minutes. Test doneness by inserting a toothpick in the center— it should come out clean.
- Cool the Cake: Remove the cake from the oven and cool completely in the pan on a wire rack.
- Make the Apple Cider Caramel Sauce: While the cake bakes, add the remaining apple cider reduction, butter, and brown sugar to a medium saucepan. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
- Add Cream and Finish Caramel: Reduce heat to medium-low, stir in the heavy cream, and simmer for another 3-4 minutes. Remove from heat, then stir in vanilla extract and salt. Let cool to room temperature.
- Prepare Cream Cheese Frosting: In a large bowl, whip the softened butter on high speed until pale and fluffy. Add the cold cream cheese and mix on medium speed until well combined and fluffy.
- Add Powdered Sugar: Sift in the powdered sugar gradually, mixing on low speed until combined. Then whip on high speed for 1 minute until light and fluffy.
- Assemble the Cake: Once the cake is completely cooled, lift it out of the pan using the parchment paper and place on a serving plate. Use a wooden stick or spoon handle to poke holes all over the top of the cake.
- Fill the Holes with Caramel: Transfer the cooled apple cider caramel sauce to a piping bag and cut a small tip. Pipe the caramel into the holes. If the caramel is thick, gently warm it and run the piping bag under hot water before filling to soften.
- Frost the Cake: Spread a thick layer of cream cheese frosting over the top of the cake. Drizzle additional caramel sauce over the frosting and gently swirl with the back of a spoon for a marbled effect.
- Serve: Cut the cake into 16 squares. For extra indulgence, drizzle more apple cider caramel sauce over each serving before serving. Enjoy!
Notes
- The apple cider reduction is key to intensifying the cider flavor; be sure to reduce it slowly to avoid burning.
- Allow all refrigerated ingredients like eggs, buttermilk, sour cream, and apple cider reduction to come to room temperature for the best batter consistency.
- Line the cake pan with parchment paper to ensure easy removal and clean edges.
- If the caramel sauce thickens too much, gently warm it before using to ensure smooth piping.
- The cake freezes well; wrap tightly and thaw overnight in the refrigerator before serving.
- For a dairy-free version, substitute butter with plant-based alternatives and use coconut cream instead of heavy cream, but expect some flavor differences.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
