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Triple Glazed Caramel Apple Cider Cake


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  • Author: Kelly
  • Total Time: 1 hour 40 minutes
  • Yield: 12 slices 1x

Description

This Triple Glazed Caramel Apple Cider Cake is bursting with apple and the flavors of autumn! Shredded apples and an intense apple cider syrup flavor the moist, tender cake. 


Ingredients

Scale
  • 6 cups apple cider
  • 3 ¾ cups (18.75oz, 532g) all-purpose flour
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 1 1/2 cups (6oz, 170g) confectioners' sugar
  • 16 tablespoons unsalted butter, melted
  • 1 ½ cups packed (10.5oz, 298g) dark brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ pounds (680g) Honey Crisp or Granny Smith apples, peeled, cored, and shredded
  • ¾ cup caramel sauce (click for link)

Instructions

  1. Boil the apple cider in a 12-inch skillet over high heat until it is reduced to 1 ½ cups.
  2. Preheat oven to 350 degrees F. Prepare a 12-cup nonstick Bundt pan by buttering and flouring or spraying with nonstick cooking spray.
  3. Place confectioners’ sugar in a separate small bowl. Add 5 tablespoons of the reduced apple cider syrup and whisk until smooth. Cover and set aside.
  4. In a large mixing bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and allspice in large bowl and whisk until combined.
  5. In another mixing bowl, combine 1/2 cup apple cider syrup, melted butter, brown sugar, eggs, and vanilla and whisk until smooth.
  6. Pour the liquid mixture over the dry mixture and stir with a wooden spoon or rubber spatula until almost fully combined. Add the shredded apples and their juices. Stir until evenly distributed.
  7. Pour batter into prepared pan and bake in the middle of a 350 degree F oven until a skewer inserted into the middle of the cake comes out clean, about 55 minutes to 1 hour 5 minutes.
  8. Remove from oven and let cool on a cooling rack for 10 minutes. Invert cake onto cooling rack set on top of a baking sheet. Brush top and sides of cake with remaining apple cider syrup. Pour the excess syrup into a bowl and serve alongside the cake if you would like an extra drizzle.
  9. Optional: For an even moister cake, poke holes into cake with a skewer before brushing with syrup.
  10. Let cake cool completely, about 2 hours. Stir icing until smooth. Add a little apple cider syrup if it needs to be thinner. Drizzle apple cider icing and caramel sauce evenly over cake.
  11. Store in a covered container at room temperature for up to 3 days.
  • Prep Time: 20
  • Cook Time: 1 hour 20 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: American