Introduction
Apple cider cake is the perfect dessert to celebrate the flavors of fall. This cake is wonderfully moist, infused with warm spices like cinnamon and nutmeg, and topped with a rich brown sugar buttercream frosting that adds a delightful sweetness. Whether you’re hosting a gathering or simply indulging in a sweet treat at home, this cake is irresistible and sure to impress.
Ingredients
For the Cake:
– 240 ml apple cider
– 250 g all-purpose flour
– 1 ½ tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ½ tsp salt
– 115 g unsalted butter, softened
– 200 g granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 120 ml buttermilk
For the Brown Sugar Buttercream Frosting:
– 170 g unsalted butter, softened
– 100 g brown sugar
– 350 g powdered sugar
– 2 tbsp heavy cream
– 1 tsp vanilla extract
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings
Directions
1. Preheat oven to 175°C. Grease and flour a 23 cm round cake pan.
2. In a saucepan, simmer the apple cider over medium heat until reduced to about 120 ml. Let cool.
3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
5. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Stir in the reduced apple cider.
6. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
7. For frosting, beat butter and brown sugar until smooth. Gradually add powdered sugar, heavy cream, and vanilla, beating until fluffy.
8. Spread frosting over the cooled cake and serve.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 175°C (350°F). Prepare a 23 cm round cake pan by greasing it with butter and dusting it with flour.
Step 2: Reduce the Apple Cider
In a medium saucepan, pour in 240 ml of apple cider. Heat it over medium heat and let it simmer until it is reduced to about 120 ml. Once reduced, remove it from heat and allow it to cool.
Step 3: Mix Dry Ingredients
In a medium mixing bowl, combine 250 g of all-purpose flour, 1 ½ tsp of baking powder, ½ tsp of baking soda, 1 tsp of ground cinnamon, ½ tsp of ground nutmeg, and ½ tsp of salt. Whisk the mixture together until well combined.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat 115 g of softened unsalted butter and 200 g of granulated sugar together using an electric mixer until the mixture is light and fluffy.
Step 5: Add Eggs and Vanilla
Add 2 large eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Stir in 1 tsp of vanilla extract.
Step 6: Combine Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with 120 ml of buttermilk. Start and end with the dry ingredients. Once combined, fold in the reduced apple cider until evenly distributed.
Step 7: Bake the Cake
Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Step 8: Prepare the Frosting
In a mixing bowl, beat 170 g of softened unsalted butter with 100 g of brown sugar until the mixture is smooth and creamy. Gradually add in 350 g of powdered sugar, 2 tbsp of heavy cream, and 1 tsp of vanilla extract. Beat the mixture until it becomes fluffy.
Step 9: Frost the Cake
Once the cake has completely cooled, spread the brown sugar buttercream frosting evenly over the top of the cake.
Step 10: Serve
Cut the cake into slices and serve it. Enjoy your delicious apple cider cake with brown sugar buttercream frosting!
Notes
Note 1: Ingredient Substitutions
If you don’t have buttermilk, you can make a substitute by adding 1 teaspoon of lemon juice or vinegar to regular milk and letting it sit for about 5 minutes.
Note 2: Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Note 3: Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Note 4: Baking Time Adjustment
Baking times may vary based on your oven. Always check the cake a few minutes before the indicated time to avoid overbaking.
Storage Instructions
To Store the Cake
Allow the apple cider cake to cool completely before storing. Wrap the cake in plastic wrap or aluminum foil and place it in an airtight container. The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
To Freeze the Cake
If you want to store the cake for a longer period, you can freeze it. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. The cake can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Serving Suggestions
Serve apple cider cake at room temperature or slightly warmed. For an extra touch, pair it with a dollop of whipped cream or a scoop of vanilla ice cream. This cake also complements a cup of hot spiced cider or tea, making it a perfect dessert for fall gatherings or holiday celebrations.
Nutritional Information
Per serving (based on 8 servings):
– Calories: 390
– Total Fat: 18g
– Saturated Fat: 10g
– Cholesterol: 70mg
– Sodium: 180mg
– Total Carbohydrates: 55g
– Dietary Fiber: 1g
– Sugars: 35g
– Protein: 4g
Please note that these values are approximate and can vary based on ingredient brands and measurements.
Ingredient Substitutions
– Apple Cider: You can substitute apple cider with apple juice for a milder flavor, though the spice infusion may be less pronounced.
– All-Purpose Flour: For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend.
– Granulated Sugar: Coconut sugar or brown sugar can be used instead of granulated sugar for added depth of flavor.
– Buttermilk: If you don’t have buttermilk, mix 120 ml of milk with 1 tablespoon of vinegar or lemon juice and let sit for 5 minutes.
– Heavy Cream: Substitute with milk or a non-dairy milk alternative, though it may affect the frosting’s richness.
Cook Techniques
Simmering Apple Cider
Simmer apple cider over medium heat until reduced, concentrating its flavor and sweetness for the cake.
Whisking Dry Ingredients
Combine all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl to evenly distribute the leavening agents and spices.
Beating Butter and Sugar
Cream softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps to incorporate air for a lighter cake texture.
Incorporating Eggs
Add eggs one at a time to the butter and sugar mixture, ensuring each egg is fully incorporated before adding the next to maintain the emulsion.
Alternate Dry and Wet Ingredients
When mixing the batter, alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients to create a smooth batter without overmixing.
Baking the Cake
Pour the batter into a prepared cake pan and bake in a preheated oven until a toothpick inserted in the center comes out clean, indicating it’s fully cooked.
Making Brown Sugar Buttercream
Beat softened unsalted butter with brown sugar until smooth before gradually adding powdered sugar, heavy cream, and vanilla to achieve a fluffy frosting.
Frosting the Cake
Once the cake has cooled completely, spread the brown sugar buttercream frosting evenly over the top for a rich finish.
FAQ
Can I use store-bought apple cider?
Yes, store-bought apple cider works well; just ensure it is unsweetened for the best flavor.
What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing 120 ml of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
How can I make a gluten-free version of this cake?
Substitute all-purpose flour with a gluten-free flour blend in a 1:1 ratio, ensuring it contains xanthan gum for proper binding.
What is the best way to store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Conclusion
This apple cider cake with brown sugar buttercream frosting is a delightful treat that perfectly embodies the essence of fall. Its moist texture, combined with warm spices and sweet frosting, makes it a crowd-pleaser for any gathering. Whether it’s a holiday celebration or a simple get-together with friends, this cake is sure to impress your guests and leave them craving more.
Caramel Apple Cider Bundt Cake
Try making a bundt version of this cake and drizzle it with a homemade caramel sauce for an extra indulgent dessert.
Spiced Pumpkin Cake with Cream Cheese Frosting
For a variation that celebrates the flavors of autumn, use pumpkin puree and warm spices, topped with creamy, tangy cream cheese frosting.
Maple Pecan Cake
Incorporate maple syrup into your cake batter and add crushed pecans for a nutty twist, pairing it with maple buttercream for a rich flavor combination.
Apple Crisp Topping
Transform your apple cider cake into a dessert dish by topping it with a crunchy apple crisp mixture and serving warm with vanilla ice cream.
Chai-Spiced Cupcakes
Convert this recipe into individual cupcakes flavored with chai spices, and top them with the brown sugar buttercream frosting for delightful bite-sized treats.
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