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Quick Brown Butter Apple Cider Cake with Easy Maple Glaze

brown butter apple cider cake - featured image
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A quick and easy fall dessert featuring nutty brown butter, tangy apple cider, and a sweet maple glaze. This cake comes together in under an hour and is perfect for weeknights or potlucks.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 1¾ cups fresh apple cider
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1½ cups powdered sugar, sifted if lumpy
  • 3 tablespoons pure maple syrup (Grade A dark amber)
  • 2 tablespoons milk (whole or 2%)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F. Grease a 9-inch round cake pan with butter or non-stick spray, then line the bottom with a circle of parchment paper.
  2. Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally with a rubber spatula. After about 5-7 minutes, when the butter smells nutty and has golden brown specks at the bottom, remove from heat immediately and pour into a heat-safe bowl to cool.
  3. While the brown butter cools, pour 1¾ cups apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Let it reduce for about 12-15 minutes until it becomes about ¾ cup and syrupy. Set aside to cool slightly.
  4. In a large mixing bowl, whisk together 2½ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt.
  5. In a medium mixing bowl, whisk together the cooled brown butter, 1 cup granulated sugar, and ½ cup packed brown sugar until smooth. Add the 2 large eggs one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract and the reduced apple cider.
  6. Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  7. Scrape the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack. Remove the parchment paper and let cool completely before glazing.
  9. While the cake cools, whisk together 1½ cups powdered sugar, 3 tablespoons maple syrup, 2 tablespoons milk, and a pinch of salt until smooth and pourable.
  10. Once the cake is completely cool, pour the glaze over the center and let it flow naturally to the edges. Let the glaze set for about 10 minutes before slicing and serving.

Notes

Brown butter can burn quickly; watch it carefully. Cool the brown butter to warm bath temperature before using. Reduce the apple cider to concentrate flavor and avoid a soggy cake. Use room temperature eggs to prevent the brown butter from seizing. Let the cake cool completely before glazing to ensure the glaze sets properly.

Nutrition

Keywords: brown butter, apple cider, maple glaze, fall dessert, quick cake, easy cake, weeknight dessert

Find it online: https://lumalunch.com/quick-brown-butter-apple-cider-cake-with-easy-maple-glaze/