Apple Cider Cake

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Apple Cider Cake

Prep Time 1 hour
Cook Time 50 minutes
Course Dessert
Servings 16 slices

Ingredients
  

For the Apple Cider Reduction:

  • – 6 cups apple cider

For the Apple Cider Cake:

  • – 2 ¼ cups all-purpose flour
  • – 1 tablespoon cinnamon
  • – 1 teaspoon nutmeg
  • – ¼ teaspoon allspice
  • – 1 ½ teaspoons baking powder
  • – ¼ teaspoon baking soda
  • – ½ teaspoon salt
  • – 10 tablespoons unsalted butter softened
  • – 1 cup granulated white sugar
  • – ½ cup packed light brown sugar
  • – 3 eggs at room temperature
  • – 1 tablespoon vanilla
  • – ½ cup buttermilk at room temperature
  • – ½ cup apple cider reduction at room temperature
  • – ⅓ 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
  • – ⅛ 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!

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