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Cozy Apple Cider Cake with Easy Brown Butter Glaze

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A tender, moist apple cider cake infused with warm spices and topped with a nutty brown butter glaze. Perfect for cozy autumn days and holiday gatherings.

Ingredients

Scale
  • 1 ½ cups (360 ml) apple cider, unfiltered
  • 1 cup (226 g) unsalted butter, softened, plus 3 tablespoons for glaze
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 ½ cups (312 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tablespoons milk or heavy cream

Instructions

  1. Reduce the cider: Pour 1 ½ cups apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until reduced to about ½ cup (120 ml), about 12-15 minutes. Set aside to cool slightly.
  2. Brown the butter: In a separate light-colored saucepan, melt 3 tablespoons butter over medium heat, stirring constantly. When it foams, turns golden, and smells nutty with brown specks forming, remove from heat immediately. Pour into a small bowl and set aside for the glaze.
  3. Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9-inch bundt pan generously with butter or non-stick spray and dust with flour, tapping out excess. If using a loaf pan, line the bottom with parchment paper.
  4. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  5. Cream butter and sugars: In another large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes with an electric mixer. Scrape down sides.
  6. Add eggs and vanilla: Beat in eggs one at a time, fully incorporating each. Mix in vanilla extract. Batter may look slightly curdled.
  7. Alternate dry ingredients and cider: With mixer on low, add about one-third of the flour mixture, mixing until just combined. Add half of the reduced cider. Repeat with another third of flour, remaining cider, and final third of flour. Stop mixing as soon as flour disappears.
  8. Bake: Pour batter into prepared pan and smooth top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too fast, tent with foil after 35 minutes.
  9. Cool: Let cake cool in pan for 15-20 minutes, then turn out onto a cooling rack.
  10. Make the glaze: In a bowl, whisk together browned butter, powdered sugar, and 2 tablespoons milk or cream. Add more milk a teaspoon at a time until pourable but not runny. Drizzle over warm cake.

Notes

Don’t rush the cider reduction; it deepens the apple flavor. Watch the brown butter closely to avoid burning. Use room temperature ingredients for best texture. Grease the pan thoroughly to prevent sticking. Check for doneness at 45 minutes.

Nutrition

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

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