👩🍳 Instructions
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1. Reduce Apple Cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil, then reduce heat and simmer until reduced to ½ cup, about 20-30 minutes. Let cool completely. Divide into two ¼ cup portions.
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2. Prep for Cake: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
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3. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
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4. Cream Wet Ingredients: In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes). Beat in eggs one at a time, then stir in vanilla extract and ¼ cup of the cooled reduced apple cider.
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5. Mix Batter: Gradually add dry ingredients to wet ingredients, alternating with buttermilk (starting and ending with dry). Mix on low speed until just combined; do not overmix.
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6. Bake: Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a wooden skewer comes out clean. Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
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7. Make Caramel: In a heavy-bottomed saucepan, combine 1 cup sugar and water. Cook over medium heat, stirring until dissolved. Increase heat to medium-high and boil without stirring until deep amber. Remove from heat, carefully whisk in warmed heavy cream and the remaining ¼ cup reduced apple cider. Stir in butter and salt until melted and smooth. Let cool completely to thicken.
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8. Prepare Frosting: Beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, then vanilla extract and salt. Beat until light and fluffy.
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9. Assemble Cake: Place one cooled cake layer on a serving plate. Spread with ⅓ of the frosting. Create a frosting dam around the edge and fill with half of the cooled apple cider caramel. Place second cake layer on top. Frost top and sides of cake with remaining frosting. Drizzle remaining caramel over the top, letting some drip down the sides.
💡 Notes
Ensure all dairy ingredients (butter, eggs, buttermilk, cream cheese) are at room temperature for the best results. For easy caramel making, have all your additions (cream, butter, reduced cider) measured and ready to go. Leftover cake stores well in an airtight container in the refrigerator for up to 3-4 days.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
5g
Total Fat
26g
Saturated Fat
15g
Carbs
58g
Fiber
1g
Sugar
45g
Sodium
250mg
Cholesterol
80mg
