– ½ cup apple cider reduction (at room temperature)
– â…“ cup unsweetened apple butter (at room temperature)
For the Apple Cider Caramel:
– ½ cup apple cider reduction (at room temperature)
– ¾ cup packed light brown sugar
– 9 tablespoons unsalted butter
– 1 cup heavy cream
– 1 teaspoon vanilla
– â…› teaspoon salt
For the Cream Cheese Frosting:
– 1 cup unsalted butter (softened)
– 8 oz cream cheese (cold)
– 2 cups powdered sugar
Instructions
For the Apple Cider Reduction:
– In a large saucepan, simmer 6 cups of apple cider over medium-low heat for 40-50 minutes until reduced to 1 cup. Let it cool completely before using.
For the Apple Cider Cake:
– Preheat your oven to 350°F. Grease a 9×9 inch baking pan and line it with parchment paper.
– In a medium bowl, combine flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
– In a large bowl, cream together sugars and butter until fluffy. Add eggs and vanilla, mixing until smooth.
– Mix in buttermilk, apple cider reduction, and apple butter. Gradually add dry ingredients and mix until smooth.
– Pour batter into the prepared pan and bake for 48-52 minutes. Let it cool completely.
For the Apple Cider Caramel:
– In a saucepan, combine apple cider reduction, brown sugar, and butter. Simmer for 5 minutes, then mix in cream. Simmer for an additional 3-4 minutes. Remove from heat and mix in vanilla and salt. Let it cool to room temperature.
For the Cream Cheese Frosting:
– Whip butter until pale and fluffy. Add cream cheese and mix until combined. Gradually add powdered sugar and mix until fluffy.
Assembling the Cake:
– Poke holes in the cooled cake and fill them with apple cider caramel. Frost the cake with cream cheese frosting, drizzle with caramel, and swirl with a spoon. Cut into squares and enjoy!
