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Wholesome Apple Cider Cake with Easy Brown Butter Glaze

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A tender, moist apple cider cake with concentrated apple flavor and a nutty brown butter glaze. Made with whole wheat pastry flour and maple syrup for a healthier twist on a beloved bakery classic.

Ingredients

Scale
  • 1 ½ cups (360 ml) apple cider
  • 2 cups (240 g) whole wheat pastry flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (113 g) unsalted butter, softened
  • ⅔ cup (160 ml) pure maple syrup
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) reduced apple cider (from the 1 ½ cups above)
  • ¼ cup (56 g) unsalted butter (for glaze)
  • 1 cup (120 g) powdered sugar, sifted
  • ½ teaspoon vanilla extract (for glaze)
  • 2–3 tablespoons (30–45 ml) milk (for glaze)

Instructions

  1. Reduce the apple cider: Pour 1 ½ cups apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about ½ cup, about 15-20 minutes. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  3. In a medium bowl, whisk together whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a large bowl, beat softened butter with an electric mixer until smooth and creamy, about 1 minute. Add maple syrup and beat for 2 minutes until light and fluffy. Scrape down sides.
  5. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  6. With mixer on low speed, add one-third of the dry ingredients, then half of the reduced apple cider. Repeat with another third of dry ingredients, remaining cider, and finish with last of dry ingredients. Mix just until combined. Fold a few times with a spatula.
  7. Pour batter into prepared pan and smooth top. Bake for 35-40 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Let cake cool in pan for 10 minutes, then turn out onto a cooling rack. Cool completely before glazing, about 1 hour.
  9. Make the brown butter glaze: Melt ¼ cup butter in a small saucepan over medium heat. Swirl occasionally until butter foams and turns golden brown with brown specks and a nutty aroma, about 3-5 minutes. Remove from heat immediately and pour into a heatproof bowl. Cool for 5 minutes.
  10. Whisk in sifted powdered sugar and ½ teaspoon vanilla. Add milk one tablespoon at a time until glaze is thick but pourable.
  11. Pour glaze over cooled cake, letting it drip down sides. Let set for 15 minutes before slicing.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor and prevents a soggy cake. Watch the brown butter closely; it goes from perfect to burnt in about 30 seconds. Use room temperature eggs for a smooth batter. Measure flour using the spoon-and-level method. Let cake cool completely before glazing to prevent the glaze from soaking in.

Nutrition

Keywords: apple cider cake, brown butter glaze, whole wheat cake, fall dessert, maple syrup cake, easy cake recipe

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