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Best Moist Salted Caramel Apple Cider Cake

moist salted caramel apple cider cake - featured image
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A simple, moist, and rich fall cake featuring reduced apple cider and fresh apples, topped with a homemade salted caramel glaze. Perfect for weeknights or gatherings.

Ingredients

Scale
  • 32 oz apple cider (100% pure)
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 large fresh apples, peeled and diced (Granny Smith and Honeycrisp mix)
  • 1/2 cup heavy cream
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 teaspoon flaky sea salt

Instructions

  1. Pour 32 ounces of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until reduced to about 8 ounces (thin syrup consistency). Let cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish and line with parchment paper.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In another large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes with mixer).
  5. Beat in eggs one at a time, ensuring each is incorporated before adding the next. Add vanilla extract.
  6. Add the cooled cider reduction to the butter mixture and mix until combined. Gently fold in dry ingredients until just combined. Do not overmix.
  7. Gently fold in diced apples.
  8. Pour batter into prepared dish. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cake cool in the pan for 10 minutes.
  10. While cake cools, make the glaze: In a saucepan, combine 1 cup granulated sugar, 1 cup brown sugar, and 1/2 cup butter. Cook over medium heat until sugar melts and turns amber. Carefully stir in 1/2 cup heavy cream (will bubble). Simmer for 2 minutes. Remove from heat and stir in 1 teaspoon sea salt.
  11. Pour warm caramel glaze over the cooled cake. Slice and serve.

Notes

Ensure ingredients are at room temperature for best emulsion. Do not overmix the batter to avoid a tough texture. Reduce cider properly for concentrated flavor. Watch caramel closely as it burns easily. Cake can be stored at room temperature for 2 days or refrigerated for 5 days.

Nutrition

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

Find it online: https://bakebeam.com/best-moist-salted-caramel-apple-cider-cake-easy-1-2-3-recipe/