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Moist Brown Butter Apple Cider Cake with Maple Glaze

Moist Brown Butter Apple Cider Cake - featured image
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A sophisticated autumn dessert featuring reduced apple cider syrup and nutty brown butter, topped with a salty-sweet maple glaze. This cake is moist, tender, and perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned until nutty and golden
  • 4 cups fresh apple cider (to make 1 cup syrup)
  • 2 ½ cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, room temperature
  • 2 medium Granny Smith apples, peeled and finely diced
  • 1 ½ cups powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons heavy cream
  • Flaky sea salt, for garnish

Instructions

  1. Reduce the Apple Cider: Pour 4 cups of fresh apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer gently until it reduces to exactly 1 cup of syrup (about 30-40 minutes). Stir occasionally. Remove from heat and let cool completely.
  2. Brown the Butter: Melt 1 cup of unsalted butter in a saucepan over medium heat. Swirl constantly until it foams, crackles, and turns golden amber with a nutty aroma (5-7 minutes). Immediately remove from heat and pour into a heat-proof bowl to stop cooking. Let cool for 10 minutes.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 ½ cups flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Set aside.
  4. Cream Sugars and Fats: In another large bowl, combine 1 ½ cups granulated sugar and ½ cup packed light brown sugar with the cooled brown butter. Whisk vigorously for 2 minutes until smooth and glossy.
  5. Add Eggs and Vanilla: Crack 3 large eggs into the sugar-butter mixture. Add 2 teaspoons vanilla extract. Whisk well until combined and slightly pale. Scrape down the sides of the bowl.
  6. Combine Wet and Dry: Add the cooled apple cider syrup and 1 cup buttermilk to the batter. Mix until just combined. Gradually add the dry ingredients, mixing on low speed or by hand until no large streaks of flour remain. Do not overmix.
  7. Fold in Apples: Gently fold in the 2 finely diced Granny Smith apples using a silicone spatula.
  8. Bake: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish. Pour in batter and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Make the Glaze: Whisk together 1 ½ cups powdered sugar, 3 tablespoons maple syrup, and 1-2 tablespoons heavy cream until smooth and pourable.
  11. Finish: Drizzle the glaze over the completely cooled cake. Sprinkle with flaky sea salt while the glaze is still wet. Slice and serve.

Notes

Ensure all ingredients are at room temperature to prevent the batter from separating. Do not skip the cider reduction step, as liquid cider will make the cake soggy. Brown butter goes from perfect to burnt quickly, so watch it closely. The cake tastes better the next day as flavors infuse. Store covered at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Keywords: apple cider cake, brown butter cake, maple glaze, fall dessert, autumn baking, moist cake, Granny Smith apples, gluten-free option

Find it online: https://tomyumy.com/moist-brown-butter-apple-cider-cake-5-easy-steps/