There's nothing quite like the smell of apple cider simmering on the stove to signal that fall has officially arrived. This apple cider caramel cake takes that cozy aroma and bakes it right into a tender, spiced cake, then drenches it in a rich, buttery caramel glaze that will have everyone asking for seconds.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
PrintApple Cider Caramel Cake
A moist, spiced bundt cake made with reduced apple cider and finished with a buttery caramel glaze, perfect for cozy fall gatherings.
- Total Time: 1 hour 45 minutes
- Yield: 4 1x
Ingredients
- 2 cups apple cider
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup peeled and finely diced apple
- 1 cup granulated sugar (for caramel)
- 1/4 cup water (for caramel)
- 1/2 cup heavy cream (for caramel)
- 4 tablespoons unsalted butter (for caramel)
- 1/2 teaspoon salt (for caramel)
Instructions
- In a saucepan, simmer the apple cider over medium heat until reduced to about 1/2 cup, roughly 20 minutes. Let cool slightly.
- Preheat oven to 350°F (175°C) and grease a bundt pan thoroughly.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
- In a large bowl, cream the butter and brown sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then add the vanilla and reduced apple cider.
- Alternate adding the flour mixture and buttermilk to the batter, mixing just until combined.
- Fold in the diced apple.
- Pour batter into the prepared pan and bake for 50-55 minutes, until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the caramel, heat granulated sugar and water in a saucepan over medium heat without stirring until it turns deep amber, about 8-10 minutes.
- Remove from heat and carefully whisk in the heavy cream, then the butter and salt until smooth.
- Let the caramel cool slightly, then pour generously over the cooled cake before serving.
Notes
Reduce the apple cider a day ahead to save time on baking day. Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Method: Baking
- Cuisine: American
Frequently Asked Questions
What makes this apple cider caramel cake so moist?
The combination of buttermilk, reduced apple cider, and diced fresh apple keeps this apple cider caramel cake incredibly moist and tender for days.
Can I make the caramel sauce ahead of time?
Yes, you can prepare the caramel sauce up to 5 days in advance. Store it in the refrigerator and gently reheat before pouring over your apple cider caramel cake.
Why do I need to reduce the apple cider first?
Reducing the apple cider concentrates its flavor, giving the apple cider caramel cake a much deeper, more intense apple taste than using cider straight from the bottle.
Can I use a different pan instead of a bundt pan?
Absolutely, this apple cider caramel cake works well in a 9×13 inch baking pan too; just reduce the baking time to around 35-40 minutes and check for doneness.
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