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Cozy Apple Cider Cake with Easy Brown Butter Glaze

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A tender, velvety apple cider loaf cake with a concentrated apple flavor and a nutty brown butter glaze. Perfect for fall baking, this cake is moist, flavorful, and easy to make.

Ingredients

Scale
  • 1 cup (240 ml) fresh apple cider
  • 1 cup (2 sticks, 226 g) unsalted butter, divided
  • 2 cups (250 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80 ml) vegetable oil
  • 1/2 cup (120 ml) buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 3–4 tablespoons heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with a parchment paper sling, leaving about 2 inches of overhang on the long sides.
  2. Pour 1 cup of apple cider into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer, stirring occasionally, until it’s reduced to about 1/4 cup (about 12-15 minutes). Set aside to cool slightly.
  3. In the same saucepan, melt 1/2 cup (1 stick) of unsalted butter over medium heat. Swirl the pan occasionally until the butter turns a deep amber color and smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl to stop cooking. Let cool for 10 minutes.
  4. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, 1/2 teaspoon salt, 1 1/2 teaspoons baking powder, and 1/4 teaspoon baking soda. Set aside.
  5. In a large bowl, whisk together 1 cup granulated sugar and 1/2 cup packed light brown sugar. Add 2 large eggs and whisk until smooth and slightly thickened, about 1 minute. Add 1/3 cup vegetable oil, 1/2 cup buttermilk, 2 teaspoons vanilla extract, and the cooled reduced cider. Whisk until combined.
  6. Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent it loosely with foil.
  8. Let the cake cool in the pan for 15 minutes, then use the parchment sling to lift it out onto a cooling rack. Let it cool completely before glazing (about 1 hour).
  9. While the cake cools, make the glaze: In a small bowl, whisk together 1 1/2 cups powdered sugar (sifted), 3 tablespoons of the reserved brown butter (warm but not hot), and 2-3 tablespoons of heavy cream. Whisk until smooth and pourable.
  10. Pour the glaze over the cooled cake, letting it drip down the sides. Let the glaze set for about 10 minutes before slicing. Serve at room temperature or slightly warm.

Notes

Don’t rush the cider reduction; it’s key for flavor. Brown butter can burn quickly, so watch carefully. Use room temperature ingredients for best texture. The cake must be completely cool before glazing to prevent the glaze from melting off.

Nutrition

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

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