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Best Homemade Apple Cider Cake with Brown Butter Glaze

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This Guest-Favorite Apple Cider Cake with Brown Butter Glaze is the exact cake from a tiny Portland bakery that closed its doors. The secret is the apple cider reduction and the brown butter glaze that seeps into every warm slice, creating a sticky-sweet edge that makes you close your eyes on the first bite.

Ingredients

Scale
  • 2 cups apple cider (unfiltered is best)
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk, room temperature
  • ½ cup unsalted butter (for glaze)
  • 2 cups powdered sugar, sifted
  • 3–4 tablespoons apple cider (or milk)
  • ½ teaspoon vanilla extract
  • Pinch of flaky sea salt

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Let it reduce to about ½ cup (15-18 minutes) until syrupy. Let cool completely.
  2. Preheat oven to 350°F. Grease a 10-cup Bundt pan thoroughly with non-stick baking spray.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In a stand mixer, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3-4 minutes). Scrape down sides.
  5. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  6. With mixer on low, add about a third of the flour mixture, then half the buttermilk. Repeat, ending with the last third of flour. Mix just until combined. Fold in cooled cider reduction gently.
  7. Pour batter into prepared pan and smooth top. Bake 45-55 minutes until a toothpick comes out with moist crumbs. Cool in pan 15 minutes, then invert onto wire rack.
  8. Make glaze: Melt ½ cup butter in a small saucepan over medium heat, stirring constantly until it turns amber with brown specks (5-7 minutes). Remove from heat and cool 5 minutes. Whisk in sifted powdered sugar, 3 tablespoons apple cider, and vanilla until smooth. Add more cider if needed. Stir in flaky salt.
  9. Use a pastry brush to apply glaze over still-warm cake. Let set at least 20 minutes before serving.

Notes

Don’t rush the cider reduction; low and slow is key. Room temperature ingredients are non-negotiable for best texture. Brown butter can go from perfect to burnt in seconds—remove from heat immediately when brown specks form. Let cake cool in pan exactly 15 minutes. Brush glaze on rather than pouring for even coverage. Cake improves after a day on the counter.

Nutrition

Keywords: apple cider cake, brown butter glaze, bundt cake, fall dessert, apple cake, homemade cake, Portland bakery recipe

Find it online: https://spoonluma.com/best-homemade-apple-cider-cake-with-brown-butter-glaze/