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Ultimate Apple Cider Caramel Cake with Easy Maple Glaze

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A tender, deeply flavored apple cider cake topped with homemade caramel and a subtle maple glaze. This fall dessert captures the essence of a perfect autumn afternoon in every slice.

Ingredients

Scale
  • 2 cups (480 ml) apple cider
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup (120 ml) buttermilk
  • 1 cup (200 g) granulated sugar (for caramel)
  • 6 tablespoons (85 g) unsalted butter, cubed (for caramel)
  • ½ cup (120 ml) heavy cream, room temperature (for caramel)
  • ½ teaspoon salt (for caramel)
  • 1 cup (120 g) powdered sugar, sifted (for glaze)
  • 3 tablespoons pure maple syrup (for glaze)
  • 1–2 tablespoons heavy cream (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 20–25 minutes, stirring occasionally, until reduced to about ½ cup and syrupy. Pour into a small bowl and let cool completely.
  2. Make the caramel sauce: Place 1 cup of granulated sugar in a clean, dry saucepan over medium heat. Stir with a dry whisk as it melts until it turns a deep amber color, about 5–7 minutes. Add the cubed butter and whisk vigorously. Slowly pour in the heavy cream while whisking. Remove from heat and stir in the salt. Pour into a heat-safe jar or bowl and set aside.
  3. Prepare the cake batter: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla and cooled reduced cider. With mixer on low, add dry ingredients in three additions, a…
  4. Bake the cake: Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
  5. Make the maple glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, and 1 tablespoon of heavy cream. Add more cream a teaspoon at a time until thick but pourable. Stir in a pinch of salt.
  6. Assemble the cake: Once cake is completely cool, place on serving plate. Poke holes all over the top with a skewer or toothpick. Pour about ¼ cup of caramel sauce over the top and let sink in. Drizzle maple glaze over the center and gently spread to edges. Let set for 10 minutes before slicing. Serve with extra caramel on the side.

Notes

Don’t skip the cider reduction—it’s where the flavor lives. Watch the caramel like a hawk; it can burn quickly. Room temperature ingredients matter for even baking. Let the cake cool completely before glazing. Use a light hand with the glaze for an elegant drizzle.

Nutrition

Keywords: apple cider cake, caramel cake, maple glaze, fall dessert, apple cake, homemade caramel

Find it online: https://grubella.com/ultimate-apple-cider-caramel-cake-with-easy-maple-glaze/