Print

Cozy Apple Cider Cake with Easy Brown Butter Glaze

apple cider cake with brown butter glaze - featured image
Print Recipe

A tender, spiced apple cider cake topped with a nutty brown butter glaze. This forgiving recipe turns a happy accident into a delicious fall dessert that’s perfect for any gathering.

Ingredients

Scale
  • 2 cups apple cider (reduced to about ½ cup)
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ¼ cup unsalted butter (for glaze)
  • 1 ½ cups powdered sugar, sifted
  • 3–4 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Reduce the apple cider: Pour 2 cups apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about ½ cup (15-20 minutes). Set aside to cool.
  2. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. Cream butter and sugars: In a separate large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes). Scrape down sides.
  5. Add eggs and vanilla: Add eggs one at a time, beating well after each. Add vanilla extract and beat until combined.
  6. Alternate dry and wet: With mixer on low, add one-third of dry ingredients, then half of buttermilk, then another third of dry, remaining buttermilk, and last of dry. Mix just until combined. Scrape bowl as needed.
  7. Add reduced cider: Pour cooled reduced apple cider into batter and fold gently with a rubber spatula until just incorporated.
  8. Bake: Pour batter into prepared pan and spread evenly. Bake for 35-40 minutes, until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto wire rack to cool completely.
  9. Make brown butter glaze: In a small saucepan, melt ¼ cup butter over medium heat. Swirl pan until butter foams, turns golden, and develops brown specks (5-7 minutes). Remove from heat immediately.
  10. Finish glaze: Pour brown butter into a small bowl. Let cool 2-3 minutes, then whisk in sifted powdered sugar, 2 tablespoons milk/cream, vanilla extract, and pinch of salt. Add more milk if needed for pourable consistency.
  11. Glaze cake: Once cake is completely cool or slightly warm, pour glaze over top, letting it drip down sides. Let set at least 15 minutes before slicing.

Notes

Don’t skip reducing the apple cider—it concentrates flavor and prevents a soggy cake. Watch brown butter carefully as it can burn quickly. For best results, use room temperature ingredients. Cake can be stored at room temperature for up to 3 days or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: apple cider cake, brown butter glaze, fall dessert, easy cake, apple cake, cozy dessert

Find it online: https://willarecipes.com/cozy-apple-cider-cake-with-easy-brown-butter-glaze/