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Spiced apple cider cake with fresh apple and homemade caramel drizzle, cut into moist squares on a wooden kitchen table.

Spiced Apple Cider Cake with Caramel Drizzle

A moist fall apple cider cake made with reduced cider, fresh apple, brown sugar and warm spices, then finished with a simple homemade caramel drizzle. Reducing the cider concentrates the apple flavor without making the cake overly wet.
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Prep Time 25 minutes
Cook Time 38 minutes
Total Time 2 hours 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Apple Cider Cake
  • 2 cups 480 ml apple cider, reduced to ¾ cup
  • 2 cups 250 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup 113 g unsalted butter, melted
  • ¼ cup 60 ml neutral oil
  • ¾ cup 150 g packed light brown sugar
  • ¼ cup 50 g granulated sugar
  • 2 large eggs
  • ½ cup 120 g full-fat sour cream
  • 2 teaspoons vanilla extract
  • 1 medium firm apple peeled and finely diced
  • Caramel Drizzle
  • ½ cup 100 g granulated sugar
  • 3 tablespoons 42 g unsalted butter
  • ¼ cup 60 ml heavy cream
  • ½ teaspoon vanilla extract
  • Pinch of fine salt

Method
 

  1. Simmer 2 cups apple cider until reduced to approximately ¾ cup. Cool.
  2. Reserve ½ cup reduced cider for the batter and ¼ cup for brushing.
  3. Preheat oven to 350°F (175°C). Grease and parchment-line a 9 × 9-inch baking pan.
  4. Peel, core, and finely dice the apple.
  5. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  6. In another bowl, whisk melted butter, oil, brown sugar, and granulated sugar.
  7. Whisk in eggs one at a time.
  8. Add sour cream and vanilla.
  9. Whisk in ½ cup cooled reduced cider.
  10. Fold the dry ingredients into the wet mixture until nearly combined.
  11. Fold in the diced apple just until no dry flour remains.
  12. Transfer batter to the prepared pan.
  13. Bake for approximately 35–42 minutes.
  14. Cool for 10 minutes, then lightly brush the warm surface with reserved cider.
  15. Cool the cake completely.
  16. For the caramel, melt sugar in a light-colored saucepan until amber.
  17. Carefully stir in butter, followed by heavy cream.
  18. Remove from heat and stir in vanilla and salt.
  19. Cool caramel for 10–15 minutes.
  20. Drizzle over the cooled cake.
  21. Slice into 12 portions and serve.

Notes

  • Use apple cider rather than cider vinegar.
  • Measure the cider after reducing instead of relying only on cooking time.
  • Allow reduced cider to cool before adding it to the batter.
  • Cut the apple into small pieces for even baking.
  • Avoid overmixing after adding flour.
  • Brush cider lightly over the cake; don't soak it.
  • Hot caramel can cause severe burns, so handle it carefully.
  • The cake can be baked a day ahead and caramelized shortly before serving.