Apple Cider Cake
Moist apple cider cake brushed with browned butter and coated in crunchy cinnamon sugar, like an apple cider donut in cake form!
Equipment
- Skillet
Ingredients
- 3 cups (720 g) Apple Cider, (reduced 1 cup ~ 240g)
- 1/2 cup (113) Salted Butter, (browned)
- 1/2 cup (112 g) Vegetable Oil
- 1 1/4 cups (275 g) Brown Sugar
- 1/2 cup (100 g) Sugar
- 3 large (150 g) Eggs
- 1 1/2 tsp Vanilla Extract
- 1 tsp Apple Cider Flavoring, (optional)
- 1 cup (256 g) Unsweetened Applesauce
- 1/4 cup (60 g) Sour Cream
- 3 cups (375 g) Cake Flour
- 1 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Kosher Salt
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Allspice
- 1/2 tsp Ground Cloves
Cinnamon Sugar Coating
- 5 tbsp Salted Butter, (browned)
- 1 tbsp Maple Syrup
- 1/4 cup (50 g) Sugar
- 2 tsp Cinnamon
Instructions
- Preheat the oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick baking spray. Set aside. Add 3 cups of apple cider to a saucepan over high heat and boil until it has reduced to 1 cup ~ 240g. Set aside to cool.
- Add butter to a skillet over medium heat. Melt the butter, once melted, continue to cook until it becomes foamy and browned bits begin to form on the bottom of the skillet. Whisk until the foam begins to turn brown and it begins to smell nutty/caramel-like.
- In a large mixing bowl whisk together the dry ingredients - all purpose flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, allspice, and cloves. Set aside.
- In a separate large bowl, whisk together vegetable oil, browned butter, brown sugar, and sugar. Mix for about 1-2 minutes, until fully combined, then add in the vanilla extract, cider extract (if using), and eggs. Whisk together for 1 minute, until everything is fully incorporated and the mixture slightly thickens.
- Add the remainder of the wet ingredients - applesauce, reduced apple cider, and sour cream. Continue to whisk until combined, about 30 seconds to 1 minute.
- Add in the dry ingredients and mix until just combined, about 30 seconds. Pour batter into the prepared pan and bake in the oven for 50-60 minutes, until a wooden skewer comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- While the cake is cooling, brown the butter in a skillet. Once browned, remove from heat and stir in the maple syrup.
- In a small bowl, mix together sugar and cinnamon and the tiniest pinch of salt. Use a pastry brush to brush the outside of the cake with the butter, then press and sprinkle the cinnamon sugar into and on top of the cake.
Notes
- Use room temperature ingredients. Sour cream, eggs, and apple cider straight from the fridge will seize your fat and make the batter clump. Using room-temp ensures a silky smooth batter and even baking.
- Don’t overmix once the flour is added. Gluten development happens fast. Mix just until the last streaks of flour disappear for a tender, melt-in-your-mouth crumb.
- Check doneness by texture, not just time. Insert a skewer into the center—there should be moist crumbs clinging, but not wet batter. The cake continues to set as it cools, so pulling it just shy of “done” yields the perfect moist interior.
- Pan prep makes the difference. Butter and flour the pan generously or spray with non-stick cooking spray with flour. This prevents the finished cake from sticking to the pan!
Nutrition
Calories: 420kcal, Carbohydrates: 56g, Protein: 4g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 49mg, Sodium: 272mg, Potassium: 99mg, Fiber: 1g, Sugar: 34g, Vitamin A: 201IU, Vitamin C: 0.3mg, Calcium: 58mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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