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Moist Brown Sugar Apple Cider Cake with Caramel Drizzle

Moist Brown Sugar Apple Cider Cake - featured image
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A rich, moist fall cake made with reduced apple cider and brown sugar, topped with a homemade caramel drizzle. Perfect for autumn gatherings and easy to make.

Ingredients

Scale
  • 1 cup (240 ml) unfiltered apple cider
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup (120 ml) heavy cream (for drizzle)
  • ½ cup (100g) packed brown sugar (for drizzle)
  • 2 tablespoons (30g) butter (for drizzle)
  • Pinch of flaky sea salt (for drizzle)

Instructions

  1. Pour 1 cup of apple cider into a saucepan. Bring to a boil over medium heat, then reduce to a simmer. Cook for 15-20 minutes until it reduces to about ¼ cup. Let cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
  5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  6. Add half of the flour mixture to the butter mixture, mixing until just combined. Pour in the reduced cider, then add the remaining flour. Mix until just combined. Do not overmix.
  7. Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. While the cake cools, combine heavy cream, brown sugar, and butter in a small saucepan. Heat over medium heat, stirring constantly, until the sugar dissolves and it thickens slightly. Remove from heat and stir in a pinch of salt.
  10. Drizzle the warm caramel over the cooled cake. Slice and serve.

Notes

Ensure the apple cider is reduced to a syrupy consistency to avoid a wet cake. Use softened butter, not melted, for the best texture. Do not overmix the batter to prevent a tough cake. The cake tastes even better the next day as flavors meld. Can be made gluten-free with a 1:1 flour blend or dairy-free with coconut oil and cream.

Nutrition

Keywords: apple cider cake, brown sugar cake, fall dessert, caramel drizzle, moist cake, autumn baking, easy cake recipe

Find it online: https://daintydine.com/moist-brown-sugar-apple-cider-cake-easy-fall-recipe/