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Moist Salted Caramel Apple Cider Cake

Moist Salted Caramel Apple Cider Cake - featured image
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A forgiving, quick, and incredibly moist fall cake featuring concentrated apple cider flavor and a rich homemade salted caramel drizzle. Perfect for busy weeknights or cozy autumn evenings.

Ingredients

Scale
  • 2 cups 100% apple cider
  • 1 1/2 cups all-purpose flour (sifted)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated white sugar
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
  2. Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low. Simmer for 20-25 minutes until reduced to approximately 1/2 cup of syrupy liquid. Remove from heat and let cool completely.
  3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the cooled reduced apple cider. Start and end with the dry ingredients. Mix on low speed just until combined; do not overmix.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. While the cake bakes, make the caramel: In a small saucepan, combine 1/2 cup brown sugar, 2 tablespoons butter, and 1/2 cup heavy cream. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a gentle boil. Boil for 2-3 minutes until slightly thickened.
  10. Remove caramel from heat and stir in the flaky sea salt.
  11. Let the cake cool in the pan for 10 minutes, then drizzle the warm caramel over the top. Slice and serve.

Notes

Reducing the apple cider is critical for flavor and texture; do not skip this step. Ensure butter is at room temperature for proper creaming. Do not overmix the batter once flour is added to avoid a tough cake. Watch the caramel closely as it can burn quickly. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter and cream with coconut oil and coconut cream.

Nutrition

Keywords: apple cider cake, salted caramel, fall dessert, moist cake, easy baking, autumn recipes, comfort food

Find it online: https://tomyumy.com/moist-salted-caramel-apple-cider-cake-easy-fall-recipe/