Print

Kid-Approved Apple Cider Cake with Easy Brown Butter Glaze

apple cider cake with brown butter glaze - featured image
Print Recipe

A tender, spiced apple cider cake topped with a nutty brown butter glaze. This easy recipe turns a happy accident into a family favorite, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups apple cider
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • ½ cup unsalted butter (for glaze)
  • 2 cups powdered sugar, sifted
  • 3–4 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract (for glaze)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Reduce apple cider: In a medium saucepan, bring 1 ½ cups apple cider to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until reduced to about ⅓ cup (12–15 minutes). Set aside to cool completely.
  3. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).
  5. Add eggs and vanilla: Add eggs one at a time, beating well after each. Mix in vanilla extract.
  6. Alternate dry ingredients and buttermilk: With mixer on low, add one-third of flour mixture, then half of buttermilk, another third of flour, remaining buttermilk, and final third of flour. Mix just until combined.
  7. Fold in reduced cider: Gently fold cooled reduced cider into batter with a rubber spatula until just incorporated.
  8. Bake: Pour batter into prepared pan and smooth top. Bake 35–40 minutes until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then transfer to wire rack to cool completely.
  9. Make brown butter glaze: In a small saucepan, melt ½ cup butter over medium heat. Swirl occasionally until butter foams, then subsides, and brown specks appear (5–7 minutes). Remove from heat and pour into a heatproof bowl.
  10. Finish glaze: Let brown butter cool 5 minutes. Whisk in sifted powdered sugar, vanilla extract, and pinch of salt. Add milk or cream 1 tablespoon at a time until pourable consistency.
  11. Glaze cake: Pour glaze over completely cooled cake, letting it drip down sides. Let set at least 15 minutes before slicing.

Notes

Don’t skip reducing the apple cider—it concentrates flavor and prevents a soggy cake. For brown butter, use a light-colored pan to monitor color change. Let eggs and buttermilk come to room temperature for best texture. Glaze can be thinned with extra milk or thickened with more powdered sugar as needed.

Nutrition

Keywords: apple cider cake, brown butter glaze, fall dessert, easy cake, kid-friendly, apple cake

Find it online: https://cooksybite.com/kid-approved-apple-cider-cake-with-easy-brown-butter-glaze/