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Cozy Caramel Apple Cider Cake with Salted Caramel Drizzle

caramel apple cider cake - featured image
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A moist, tender apple cider cake with deep apple flavor from reduced cider, topped with a homemade salted caramel drizzle. Perfect for cozy fall days.

Ingredients

  • Apple cider, 2 cups (480 ml)
  • All-purpose flour, 2 ½ cups (312 g)
  • Granulated sugar, 1 cup (200 g)
  • Light brown sugar, ½ cup (100 g), packed
  • Unsalted butter, ½ cup (113 g), softened
  • Vegetable oil, ¼ cup (60 ml)
  • Large eggs, 2, room temperature
  • Buttermilk, ½ cup (120 ml)
  • Vanilla extract, 2 teaspoons
  • Ground cinnamon, 2 teaspoons
  • Ground nutmeg, ½ teaspoon
  • Ground cloves, ¼ teaspoon
  • Baking powder, 2 teaspoons
  • Baking soda, ½ teaspoon
  • Salt, ½ teaspoon
  • Granulated sugar, ½ cup (100 g) (for caramel)
  • Unsalted butter, 3 tablespoons (42 g), cut into pieces (for caramel)
  • Heavy cream, ¼ cup (60 ml), room temperature (for caramel)
  • Flaky sea salt, ½ teaspoon (for caramel)
  • Vanilla extract, 1 teaspoon (for caramel)

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until reduced to about ½ cup and syrupy. Remove from heat and let cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
  4. Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
  5. Add wet ingredients: Beat in vegetable oil, then add eggs one at a time, mixing well after each. Stir in vanilla extract.
  6. Alternate dry and wet: Add dry ingredients in three additions, alternating with buttermilk, starting and ending with dry. Mix just until combined.
  7. Fold in reduced cider: Gently fold in the cooled reduced apple cider with a rubber spatula until just combined.
  8. Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil at 40 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack to cool completely.
  10. Make salted caramel: Place ½ cup granulated sugar in a small saucepan over medium heat. Stir constantly until sugar melts into a golden amber liquid, about 5-7 minutes. Remove from heat. Whisk in butter pieces until melted. Slowly pour in warm heavy cream while whisking (mixture will bubble). Whisk in vanilla and flaky sea salt. Let cool for 10 minutes to thicken.
  11. Once cake is completely cool, drizzle salted caramel over the top. Let set for 5 minutes before slicing.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Room temperature ingredients are important for proper emulsification. Watch the caramel closely as it can burn quickly. Let the cake cool completely before adding caramel to prevent it from melting off.

Nutrition

Keywords: apple cider cake, caramel apple cake, fall dessert, salted caramel, autumn baking, apple cake, cozy cake

Find it online: https://fizzlefork.com/cozy-caramel-apple-cider-cake-with-salted-caramel-drizzle/