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Best Apple Cider Cake with Easy Brown Butter Glaze

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A moist, warmly spiced apple cider cake topped with a nutty brown butter glaze. This easy-to-make dessert is perfect for fall gatherings and impresses with its rich flavor and glossy finish.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated preferred)
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup apple cider (unfiltered preferred)
  • 1/2 cup unsalted butter (for glaze)
  • 2 cups powdered sugar, sifted
  • 3–4 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on long sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes with hand mixer).
  4. Add eggs one at a time, beating well after each. Mix in vanilla extract.
  5. With mixer on low, add dry ingredients in three additions, alternating with apple cider, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
  6. Pour batter into prepared pan and smooth top. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
  7. Cool cake in pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely (about 1-1.5 hours).
  8. While cake cools, make glaze: In a small light-colored saucepan, melt 1/2 cup butter over medium heat. Cook, swirling occasionally, until butter foams, then subsides, and brown specks form (5-7 minutes). Remove from heat immediately when nutty aroma appears and butter is golden-amber. Pour into a heatproof bowl and cool 5 minutes.
  9. To warm brown butter, add sifted powdered sugar, 3 tablespoons milk or cream, vanilla, and salt. Whisk until smooth. Adjust consistency with more milk or powdered sugar as needed.
  10. Once cake is completely cool, pour glaze over top, letting it drip down sides. Let set 15-20 minutes before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix batter. Watch brown butter closely to avoid burning. For a dairy-free version, use vegan butter and oat milk. For gluten-free, use a 1:1 gluten-free flour blend. Cake can be frozen unglazed for up to 3 months.

Nutrition

Keywords: apple cider cake, brown butter glaze, fall dessert, easy cake, apple cake, spiced cake

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