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Wholesome Apple Cider Cake with Easy Brown Butter Glaze

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A tender, spiced apple cider cake made with whole wheat flour and topped with a nutty brown butter glaze. This simple yet impressive dessert comes together in under an hour and is perfect for fall gatherings, bake sales, or cozy weekends.

Ingredients

Scale
  • 1 ½ cups apple cider, reduced to ¾ cup
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup coconut sugar (or brown sugar)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter (for glaze)
  • 1 ½ cups powdered sugar, sifted
  • 2–3 tablespoons milk (whole milk or dairy-free alternative)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Reduce the apple cider: Pour 1 ½ cups apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until reduced to ¾ cup. Set aside to cool slightly.
  2. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  3. Mix dry ingredients: In a medium bowl, whisk together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. Cream butter and sugar: In a large bowl, beat softened butter and coconut sugar together until light and fluffy, about 3-4 minutes.
  5. Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract.
  6. Alternate adding dry ingredients and reduced cider: Add one-third of the flour mixture to the butter mixture and stir until just combined. Add half of the reduced cider and mix gently. Repeat with another third of flour, remaining cider, and final third of flour. Mix until just combined.
  7. Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in pan on a wire rack for 15 minutes. Run a knife around edges, invert onto rack, and cool completely.
  9. Make brown butter glaze: Melt ¼ cup butter in a small saucepan over medium heat. Swirl occasionally until butter foams, foam subsides, and brown specks form (about 5-7 minutes). Remove from heat immediately when it smells nutty and turns golden amber.
  10. Pour browned butter into a medium bowl, scraping in all brown bits. Cool for 2 minutes, then whisk in sifted powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt until smooth. Add remaining milk if needed for desired consistency.
  11. Place cooled cake on serving plate. Pour glaze over center and spread gently toward edges, letting it drip naturally. Let glaze set for 15 minutes before slicing.

Notes

For best results, use fresh-pressed unfiltered apple cider. Room temperature ingredients are important for proper texture. Don’t overmix the batter. Watch the brown butter carefully to avoid burning. The cake can be stored in an airtight container at room temperature for up to 3 days, or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: apple cider cake, brown butter glaze, fall dessert, whole wheat cake, easy cake recipe, bake sale cake, apple cake

Find it online: https://goldensimmer.com/wholesome-apple-cider-cake-with-easy-brown-butter-glaze/