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Best Easy Brown Butter Apple Cider Cake with Maple Glaze

brown butter apple cider cake - featured image
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This moist, tender cake is packed with nutty brown butter and concentrated apple cider flavor, topped with a sweet maple glaze. It’s an easy, fuss-free fall dessert that comes together in about an hour.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup apple cider
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup chopped pecans (optional)
  • 1 cup (120g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Brown the butter: In a medium saucepan over medium heat, melt 1 cup butter. Continue cooking, swirling occasionally, until it foams, then the foam subsides and golden brown specks form (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl.
  3. Reduce the apple cider: In the same saucepan, bring 1 cup apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to about 1/4 cup (10-12 minutes). Set aside to cool.
  4. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. In a medium bowl, whisk together browned butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla and reduced apple cider until smooth and glossy.
  6. Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (do not overmix). Fold in pecans if using.
  7. Scrape batter into prepared pan and spread evenly. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
  8. Make the glaze: Whisk together powdered sugar, maple syrup, vanilla, and a pinch of salt. Add 1 tablespoon milk or cream and whisk until smooth. Add more liquid if needed to reach drizzling consistency.
  9. Once cake is completely cool, drizzle glaze over the top, letting it cascade down the sides. Let set for 10 minutes before slicing.

Notes

Do not rush the brown butter; watch it closely to avoid burning. Reduce the apple cider properly to concentrate flavor. Use room temperature eggs for best texture. Do not overmix the batter. Let cake cool completely before glazing. Cake tastes even better the next day.

Nutrition

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

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