Print

Moist Caramel Apple Cider Cake

moist caramel apple cider cake - featured image
Print Recipe

A tender, melt-in-your-mouth cake infused with reduced apple cider and topped with a rich salted caramel drizzle. This easy-to-make dessert balances sweet and tart flavors, perfect for fall gatherings or cozy weeknights.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup reduced apple cider (simmered from 2 cups)
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1/2 cup light brown sugar
  • 1/2 teaspoon sea salt
  • 2 medium apples (Honeycrisp or Fuji), peeled and diced
  • 1 teaspoon cinnamon mixed with 1 tablespoon sugar for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Pour 2 cups of apple cider into a saucepan and bring to a boil. Reduce heat and simmer for 20-25 minutes until reduced to 1/2 cup. Let cool completely.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  6. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with the cooled reduced apple cider in two parts, starting and ending with dry ingredients. Mix just until combined.
  7. Gently fold in diced apples.
  8. Pour batter into prepared pan and sprinkle with cinnamon-sugar mixture.
  9. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
  10. While cake bakes, make caramel: In a small saucepan, combine brown sugar, butter, and heavy cream. Heat over medium, stirring until sugar dissolves and mixture boils. Boil for 2 minutes, remove from heat, and stir in sea salt.
  11. Let cake cool in pan for 10 minutes, then drizzle with warm caramel sauce.

Notes

Ensure apple cider is reduced to a syrupy consistency to avoid a soggy cake. Use room temperature eggs to prevent the butter from seizing. Do not overmix the batter to maintain a tender crumb. If caramel thickens too much after cooling, thin with a teaspoon of warm water or cream.

Nutrition

Keywords: apple cider cake, caramel cake, fall dessert, moist cake, easy baking, autumn recipes, salted caramel, comfort food

Find it online: https://blingbite.com/moist-caramel-apple-cider-cake-easy-pinterest-favorite/