Description
This Apple Cider Cake is a delicious fall dessert made with concentrated apple cider, warm cinnamon and nutmeg, and apple butter. Finished with homemade apple cider caramel and creamy cream cheese frosting, every slice is rich, moist, and full of cozy autumn flavor.
Ingredients
Scale
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
- 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
- 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
- 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
- Pour the apple cider into a medium saucepan. Bring to a gentle simmer over medium heat and allow it to reduce until concentrated. Stir occasionally and let the reduction cool completely. Measure out 1/2 cup for the cake and 1/2 cup for the caramel.
- Preheat the oven to the temperature specified by your original baking recipe and prepare the cake pan.
- In a mixing bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
- In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
- In another bowl, combine the buttermilk, sour cream, cooled apple cider reduction, and apple butter.
- Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients. Begin and finish with the dry ingredients. Mix just until combined.
- Transfer the batter to the prepared cake pan and spread evenly. Bake until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs. The original baking temperature and duration were not supplied.
- To make the caramel, combine the apple cider reduction and brown sugar in a saucepan. Add the butter and cook until melted and combined.
- Pour in the heavy cream and continue cooking until the caramel is smooth and slightly thickened. Remove from the heat and stir in the vanilla and salt. Allow to cool.
- For the frosting, beat the softened butter until creamy. Add the cold cream cheese and mix until combined.
- Gradually add the powdered sugar and beat until smooth and fluffy.
- Allow the cake to cool completely. Spread the cream cheese frosting evenly over the top.
- Drizzle the cooled apple cider caramel over the frosting. Slice and serve.
Notes
- Allow the apple cider reduction to cool completely before adding it to the cake batter or caramel.
- Make sure the cake is completely cool before frosting to prevent the cream cheese frosting from melting.
- Refrigerate leftover cake in an airtight container because of the cream cheese frosting.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 720 kcal
- Sugar: 68 g
- Sodium: 290 mg
- Fat: 43 g
- Saturated Fat: 26 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 82 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 145 mg
Keywords: Apple Cider Cake, Apple Cider Dessert, Spiced Apple Cake, Fall Cake Recipe, Apple Butter Cake, Apple Cider Caramel Cake