Description

A moist, dense, and rustic fall dessert that tastes like a donut but feels like a cake. Made with reduced apple cider, crisp apples, and topped with a rich brown butter cinnamon glaze.

Ingredients

Scale

2 cups apple cider (fresh-pressed or hard cider)
1 ½ cups all-purpose flour
¾ cup granulated sugar
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2 medium Granny Smith apples, diced
4 tablespoons unsalted butter (for glaze)
1 cup confectioners’ sugar, sifted (for glaze)
½ teaspoon ground cinnamon (for glaze)
1–2 tablespoons apple cider (for glaze)
Pinch of salt (for glaze)

Instructions

Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 20-25 minutes until reduced by half (about 1 cup) and syrupy. Let cool completely.
Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan and line with parchment paper if desired.
In a medium bowl, whisk together flour, sugar, baking powder, 1 teaspoon cinnamon, and ½ teaspoon salt.
Pour the cooled, reduced apple cider into the dry ingredients. Stir gently until just combined. Fold in the diced apples.
Pour batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, melt butter in a small saucepan over medium heat. Swirl constantly until milk solids turn golden brown and smell nutty (3-5 minutes). Remove from heat and let cool slightly.
Whisk brown butter, confectioners’ sugar, ½ teaspoon cinnamon, pinch of salt, and 1 tablespoon apple cider until smooth. Add more cider if needed for drizzling consistency.
Pour glaze over the completely cool cake. Let it drip down the sides. Slice and serve.

Notes

Do not skip reducing the cider, as raw cider makes the cake soggy. Watch the butter closely when browning to avoid burning. The cake stays moist for up to 3 days at room temperature. For a gluten-free version, use a 1:1 gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 28
Sodium: 150
Fat: 9
Saturated Fat: 4
Carbohydrates: 45
Fiber: 1
Protein: 3

Keywords: fall dessert, apple cider cake, donut cake, brown butter glaze, easy baking, autumn recipes, gluten-free option