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Quick Apple Cider Cake with Easy Brown Butter Glaze

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A moist, tender apple cider cake topped with a nutty brown butter glaze. This quick and easy recipe is perfect for fall gatherings and weeknight cravings, delivering deep apple flavor without the fuss.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (180ml) apple cider (unsweetened, unfiltered)
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick / 113g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar (for glaze)
  • 2–3 tablespoons heavy cream or milk (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or non-stick spray. For extra insurance, line the bottom with a circle of parchment paper.
  2. In a light-colored saucepan, melt 1/2 cup (1 stick / 113g) of unsalted butter over medium heat. Once melted, it will start to foam. Swirl the pan gently. After a few minutes, you’ll see brown specks forming at the bottom of the pan. The second it turns a golden amber color, remove it from the heat and pour it into a heat-safe bowl to stop the cooking process. Set it aside to cool slightly.
  3. In a large bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1/2 cup (100g) granulated sugar, 1/2 cup (100g) packed light brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until evenly distributed.
  4. In a separate bowl or large liquid measuring cup, whisk together 3/4 cup (180ml) apple cider, 1/3 cup (80ml) vegetable oil, 2 large eggs (room temperature), and 1 teaspoon vanilla extract until smooth.
  5. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently until just combined. A few small lumps are fine. Do not overmix.
  6. Pour the batter into the prepared cake pan. Give the pan a gentle tap on the counter to release any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Place the pan on a wire rack and let the cake cool in the pan for about 10 minutes. Then, run a knife around the edge to loosen it, and invert the cake onto the rack to cool completely.
  8. While the cake is cooling, make the glaze. In a medium bowl, whisk together the cooled brown butter, 1 cup (120g) powdered sugar, 2-3 tablespoons of heavy cream (or milk), and a pinch of salt until smooth and pourable. Adjust consistency as needed.
  9. Once the cake is completely cool, place it on a serving plate. Drizzle the brown butter glaze over the top, letting it cascade down the sides. Let the glaze set for about 10 minutes before slicing and serving.

Notes

Do not overmix the batter to avoid a dense cake. Use room temperature eggs for better emulsion. Watch the butter closely when browning to prevent burning. Use unfiltered apple cider for the best flavor. The cake can be stored in an airtight container at room temperature for up to 3 days, or frozen unglazed for up to 3 months.

Nutrition

Keywords: apple cider cake, brown butter glaze, fall dessert, quick cake, easy apple cake, autumn baking

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