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Easy Brown Butter Apple Cider Cake with Caramel Glaze

brown butter apple cider cake - featured image
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This brown butter apple cider cake is tender, moist, and packed with nutty, spiced flavor. Topped with a silky caramel glaze, it’s the perfect cozy fall dessert that comes together in about an hour.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup apple cider
  • ¼ cup unsalted butter
  • ½ cup packed light brown sugar
  • ¼ cup heavy cream
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ cup powdered sugar, sifted

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Cook, swirling occasionally, until it turns deep golden and smells nutty, about 5-7 minutes. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. In a separate bowl, whisk together browned butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract and apple cider until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  6. Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then invert onto a cooling rack. Remove parchment and cool completely (about 1 hour).
  7. Make the caramel glaze: In a small saucepan over medium heat, melt ¼ cup butter. Add brown sugar and heavy cream, stirring constantly until sugar dissolves and mixture simmers. Cook for 2-3 minutes until slightly thickened. Remove from heat, stir in salt and vanilla. Let cool 5 minutes, then whisk in powdered sugar until smooth.
  8. Place cooled cake on a serving plate. Pour caramel glaze over the top, letting it drip down the sides. Let set for 15 minutes before slicing.

Notes

Don’t walk away from the browning butter; it can burn quickly. Use room temperature eggs for best results. Let the cake cool completely before glazing to prevent the glaze from sliding off. The cake tastes even better the next day. Freeze unglazed cake for up to 3 months.

Nutrition

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

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