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Easy Brown Butter Apple Cider Cake with Cinnamon Glaze

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This isn’t just another apple cake recipe. The brown butter gives it a nutty, almost toffee-like depth, and the apple cider keeps the crumb incredibly moist. Plus, the cinnamon glaze on top makes it a showstopper for any fall gathering.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 cup (240ml) apple cider
  • 2 ½ cups (312g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 ½ cups (180g) powdered sugar
  • 1 teaspoon ground cinnamon (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • 2–3 tablespoons (30-45ml) milk

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams and turns golden with brown specks and a nutty aroma (about 5-7 minutes). Remove from heat and pour into a heatproof bowl to cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan generously with butter or non-stick spray, dust with flour, and tap out excess.
  3. In a large bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon ginger. Set aside.
  4. In a medium bowl, whisk together 1 cup granulated sugar, ½ cup packed brown sugar, 3 room-temperature eggs, ½ cup vegetable oil, 2 teaspoons vanilla extract, and the cooled brown butter until smooth and glossy.
  5. Pour in 1 cup apple cider and whisk until fully incorporated.
  6. Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined (a few lumps are fine).
  7. Scrape batter into the prepared Bundt pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  9. Cool the cake in the pan on a wire rack for 15 minutes. Invert onto the rack and lift off the pan gently. Let cool completely, about 1 hour.
  10. Make the glaze: In a small bowl, whisk together 1 ½ cups powdered sugar, 1 teaspoon cinnamon, ½ teaspoon vanilla extract, and 2 tablespoons milk. Add the third tablespoon if needed to reach a pourable consistency.
  11. Once the cake is completely cool, drizzle the glaze over the top. Let set for about 10 minutes before slicing.

Notes

Don’t skip browning the butter—it’s the heart of the recipe. Use room-temperature eggs to prevent the brown butter from seizing. Don’t overmix the batter; a few lumps are fine. Grease the Bundt pan thoroughly to prevent sticking. Let the cake cool in the pan for exactly 15 minutes before flipping. For a thicker glaze, use less milk; for a thinner one, add more. The cake can be made a day ahead and glazed the morning of serving.

Nutrition

Keywords: brown butter, apple cider cake, cinnamon glaze, fall dessert, bundt cake, easy cake recipe

Find it online: https://tinastirs.com/easy-brown-butter-apple-cider-cake-with-cinnamon-glaze/