Apple Cider Cake: The Ultimate Apple Cider Cake Recipe
Introduction to Apple Cider Cake
Apple cider cake is a delightful dessert that brings the flavors of autumn to your table any time of the year. With its moist texture and rich apple flavor enhanced by spices, this cake is perfect for family gatherings, potlucks, or simply enjoying with a cup of coffee. The addition of creamy frosting and luscious caramel takes it to the next level, making it a showstopper dessert that everyone will love.
A Personal Story Behind My Apple Cider Cake Journey
Growing up, my family often made apple cider cake during the fall season, especially during apple-picking weekends. The warm aroma of cinnamon and nutmeg would fill our home, making it a cherished memory. This recipe has been passed down through generations, and it always brings a smile to my face, reminding me of cozy family gatherings and the joy of sharing delicious food with loved ones.
What Makes This Apple Cider Cake Recipe Special?
This apple cider cake is not just any ordinary cake; it features a unique apple cider reduction that intensifies the flavor and moistness. The combination of spices like cinnamon, nutmeg, and allspice creates a warm, comforting taste that pairs beautifully with the cream cheese frosting. The apple cider caramel adds a sweet and tangy finish, making each bite a delightful experience. Plus, it’s easy to make, allowing even novice bakers to impress their guests!
The Full Apple Cider Cake Recipe
Ingredients
- For the Apple Cider Reduction:
- 6 cups apple cider
- For the Apple Cider Cake:
- 2 1/4 cups all-purpose flour
- 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 unsalted butter, softened
- 1 cup granulated white sugar
- 1/2 cup light brown sugar, packed
- 3 eggs, at room temperature
- 1 tbsp vanilla
- 1/2 cup buttermilk, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/2 cup apple cider reduction
- 1/3 cup unsweetened apple butter
- For the Apple Cider Caramel:
- 1/2 cup apple cider reduction
- 3/4 cup light brown sugar, packed
- 9 tbsp unsalted butter
- 1 cup heavy cream
- 1 tsp vanilla
- 1/8 tsp salt
- For the Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, cold
- 2 cups powdered sugar
Instructions
- Make the Apple Cider Reduction: In a large saucepan, simmer 6 cups of apple cider over medium-low heat for 40-50 minutes until it reduces to 1 cup. Let it cool completely.
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×9 inch metal baking pan and line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, mix together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
- Cream the Sugars and Butter: In a large bowl, cream together the white sugar, brown sugar, and softened butter until light and fluffy. This should take about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla until smooth.
- Combine Wet Ingredients: Mix in the buttermilk, sour cream, apple cider reduction, and apple butter until fully combined. Ensure the mixture is smooth.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared pan and bake for 48-52 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on it to avoid overbaking!
- Prepare the Apple Cider Caramel: While the cake is baking, in a saucepan, combine the apple cider reduction, butter, and brown sugar. Simmer until the sugar is dissolved, then add the cream and simmer again. Remove from heat, then mix in the vanilla and salt. Let it cool.
- Make the Cream Cheese Frosting: In a mixing bowl, whip the softened butter until fluffy. Add the cold cream cheese and mix until smooth. Gradually sift in the powdered sugar and continue mixing until fluffy and creamy.
- Assemble the Cake: Once the cake is cool, poke holes on top with a skewer and pipe the apple cider caramel into the holes. Frost the entire cake with cream cheese frosting, then drizzle additional caramel on top and swirl it in for a beautiful finish.
- Serve: Cut the cake into 16 squares and serve, drizzling extra apple cider caramel on each piece. For added texture, consider sprinkling some chopped nuts on top before serving.
Serving Suggestions and Variations for Apple Cider Cake
This apple cider cake pairs wonderfully with a cup of coffee or tea, making it a perfect dessert for afternoon gatherings. For a delightful twist, you can serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re feeling adventurous, try adding a pinch of chopped nuts or a sprinkle of sea salt on top of the frosting for added texture and flavor. You can also experiment with different spices to personalize the cake to your taste.
Frequently Asked Questions About Apple Cider Cake
Can I use store-bought apple cider? Yes, store-bought apple cider works perfectly for this recipe. Just make sure it’s pure apple cider without any added preservatives.
How do I store leftovers? Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual pieces for up to 3 months.
Can I make this cake ahead of time? Absolutely! This cake actually tastes even better the day after it’s made, as the flavors have more time to meld together. Just frost it on the day you plan to serve it for best results.
Is this cake suitable for special occasions? Definitely! This apple cider cake is perfect for birthdays, Thanksgiving, or any gathering where you want to impress your guests with a delicious homemade dessert.
Apple Cider Cake with Cream Cheese Frosting
Ingredients
Apple Cider Reduction
- 6 cups apple cider
Apple Cider Cake
- 2.25 cups all-purpose flour
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 0.25 tsp allspice
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp salt
- 10 tbsp unsalted butter, softened
- 1 cup granulated white sugar
- 0.5 cup light brown sugar, packed
- 3 whole eggs, at room temperature
- 1 tbsp vanilla
- 0.5 cup buttermilk, at room temperature
- 0.5 cup sour cream, at room temperature
- 0.5 cup apple cider reduction
- 0.33 cup unsweetened apple butter
Apple Cider Caramel
- 0.5 cup apple cider reduction
- 0.75 cup light brown sugar, packed
- 9 tbsp unsalted butter
- 1 cup heavy cream
- 1 tsp vanilla
- 0.125 tsp salt
Cream Cheese Frosting
- 1 cup unsalted butter, softened
- 8 oz cream cheese, cold
- 2 cups powdered sugar
Instructions
- Simmer 6 cups of apple cider in a large saucepan over medium-low heat for 40-50 minutes until reduced to 1 cup. Let it cool completely.
- Preheat the oven to 350°F (175°C). Grease a 9x9 inch metal baking pan and line it with parchment paper.
- In a medium bowl, mix flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together white sugar, brown sugar, and butter until light and fluffy.
- Add eggs and vanilla, mix until smooth.
- Mix in buttermilk, sour cream, apple cider reduction, and apple butter until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Pour the batter into the prepared pan and bake for 48-52 minutes.
- While the cake bakes, make the Apple Cider Caramel: Simmer apple cider reduction, butter, and brown sugar in a saucepan. Add cream, simmer, then remove from heat. Mix in vanilla and salt. Let it cool.
- For the Cream Cheese Frosting: Whip butter until fluffy, then add cream cheese and mix. Sift in powdered sugar gradually and mix until fluffy.
- Once the cake is cool, poke holes on top and pipe the caramel into them. Frost the cake with cream cheese frosting, drizzle extra caramel on top, and swirl it in.
- Cut the cake into 16 squares and serve, drizzling extra apple cider caramel on each piece.