Apple Cider Butter Cake w/ Butterscotch Drizzle
This cake is utterly, truly, delightful.
Fluffy, sweet, buttery? It has it all. Not to mention it’s packed with the robust taste of apple cider, is made in ONE BOWL (yaaaas!), and takes just minutes to prep!
Let’s dive in.
When the weather gets cooler I immediately get into baking mode. Doing so simply makes me feel cozy and comforted, so I love testing out new baked recipes for fall. For this cake, I wanted something that was simple enough to make in a pinch, yet stunning enough to put on display. It had to be sweet, but not too sweet. It need to taste FALL, if you know what I mean. And it had to have a little something extra, like a drizzle.
Well, here we are.
You start by reducing apple cider on your stovetop for about 30 minutes. This is a pretty hands-off task, so it can actually be done a few days before baking. Simply bring apple cider to a boil, then cover and reduce the flame to low. Let it simmer for 30 minutes, stirring periodically. When time’s up, stir in a touch of maple syrup + vanilla, then let it cool. The cider will now be a bit thicker and have a more robust flavor, which makes it perfect for incorporating into this cake.
When you’re ready to bake, start by creaming butter and sugar in the bowl of a stand mixer until light and fluffy. Next add eggs, one at a time, until incorporated, then lastly add flour and cider in alternating doses. The batter will be slightly thicker than most cake batters, which is good. And yes, this was very easy!!
One bowl, a few minutes, and you’re good.
Transfer the batter to a generously greased loaf pan (10″), then bake on oven middle rack for 1 hour until golden and a toothpick comes out of the center clean. The cake itself smells JUST like butter + apple cider, and as you’ll soon find out, it tastes just like it too.
What I love about this cake is that it manages to be dense, moist, and fluffy all at the same time, it’s truly delicious. Perfectly paired with a cup of tea, it’s as soothing and satisfying as baked goods get. But if you want to go a bit further, then you absolutely MUST make the butterscotch drizzle! Lacquered and luscious, it takes just 5 minutes to make, and adds an affect reminiscent of candied apples. The drizzle transitions this cake from “on your kitchen counter for snacking” to “SERVE THIS!!” to any and all guests. So depending on your needs, execute as desired!
You won’t be disappointed either way. Xo
Apple Cider Butter Cake w/ Butterscotch Drizzle
Ingredients:
- CAKE:
- 10 oz apple cider
- 1 tsp good quality maple syrup
- 1 1/2 tsps vanilla
- 1 1/2 cups salted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 3/4 cups all-purpose flour, sifted
- just shy of 1/2 tsp baking powder
- shortening to grease
- BUTTERSCOTCH SYRUP:
- 4 tbsps salted butter
- 1/2 cup dark brown sugar
- 1/2 cup heavy cream
- 1 tsp vanilla
Directions:
- In a saucepan bring the apple cider to a boil, then cover and decrease heat to low. Reduce for 30 minutes, periodically whisking. After 30 minutes, stir in the maple syrup and vanilla, then cool completely. You should have about 3/4 cup when you are all finished — That is all this cake calls for! If you happen to have more, discard or use elsewhere.
- Pre-heat oven to 350F. Amply grease a 10″ loaf pan with shortening.
- In the bowl of a stand mixer beat the butter and sugar on medium-low speed until light and fluffy, about 2 minutes. Add the eggs one at a time until incorporated, beating again on medium-low speed for about another 2 minutes. Next, alternately add the flour and cider mixture to the bowl, gently blending until the batter comes together. Add the baking powder while incorporating the flour.
- Transfer the batter to the greased loaf pan until it is about 75% full. You might have some batter left over (I had a bit!) which you can either discard, or bake separately. Bake on oven middle rack for 1 hour until golden and a toothpick comes out of the center clean. Cool cake completely.
- Once the cake is cooled, prepare the butterscotch sauce. Melt the butter in a small saucepan over a medium flame, then stir in the brown sugar and heavy cream. Bring this mixture to a boil, scraping down the sides with a spatula as you do, and boil for 4 – 5 minutes. Stir continuously throughout. Remove the butterscotch from heat and lastly stir in the vanilla extract, then cool for 1 minute. Amply drizzle over the top of the cake, then serve.
