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Cozy Brown Butter Apple Cider Cake with Maple Glaze

brown butter apple cider cake - featured image
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A moist, tender apple cider cake made with nutty brown butter and topped with a crackly maple glaze. This is the ultimate fall dessert that tastes even better the next day.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup apple cider
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 medium apple (Granny Smith or Honeycrisp), peeled and finely chopped (about 1 cup)
  • 1½ cups powdered sugar
  • 3 tablespoons pure maple syrup
  • 2–3 tablespoons milk (whole milk preferred)
  • ½ teaspoon vanilla extract

Instructions

  1. Brown the butter: Place 1 cup butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until golden brown specks form and butter smells nutty (about 5-7 minutes). Immediately pour into a heatproof bowl and let cool for 15 minutes.
  2. Reduce the apple cider: In a small saucepan, bring 1 cup apple cider to a boil over medium-high heat. Boil until reduced to about ¼ cup (10-12 minutes). Set aside to cool.
  3. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  4. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves. Set aside.
  5. Cream butter and sugars: In a large bowl, beat cooled brown butter with 1 cup granulated sugar and ½ cup packed brown sugar on medium speed for about 2 minutes until light and fluffy.
  6. Add eggs and vanilla: Beat in eggs one at a time, then add 2 teaspoons vanilla extract and the reduced apple cider. Mix until combined (batter may look slightly separated).
  7. Combine wet and dry: Add dry ingredients to wet mixture in two additions, mixing on low speed just until no flour streaks remain. Do not overmix.
  8. Fold in apple: Gently fold in the chopped apple with a rubber spatula until evenly distributed.
  9. Bake: Pour batter into prepared pan and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan on wire rack for 15 minutes, then invert onto rack, remove parchment, and cool completely (about 1 hour).
  10. Make the glaze: In a small bowl, whisk together 1½ cups powdered sugar, 3 tablespoons maple syrup, ½ teaspoon vanilla, and 2 tablespoons milk until smooth. Add remaining tablespoon milk if too thick.
  11. Glaze and serve: Drizzle glaze over cooled cake. Let set for 10 minutes before slicing.

Notes

Brown butter can burn quickly; watch carefully and remove from heat as soon as golden specks appear. The apple cider reduction is essential for flavor and texture. Let cake cool completely before glazing to prevent glaze from soaking in. Cake tastes even better on day two.

Nutrition

Keywords: brown butter apple cider cake, maple glaze, fall cake, apple cake, brown butter cake, apple cider dessert

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