This apple cider cake with salted cider caramel drizzle uses delicious apple cider to create an extra-special apple cake! It's moist, tangy and full of flavor.
For this post, I've used apple cider as the star ingredient in a moist and decadent Apple Cider Cake with Salted Cider Caramel Drizzle.
I've soaked chunks of apple in cider and then put both in the batter of this moist apple cake. I've then used some more cider as the base of a moreish salted cider caramel to drizzle over it.
You'll love this moist and appley cake!
Hard apple cider makes this a fun cake for grown-ups that tastes delicious.
Use your favorite hard apple cider (I used Thatchers Gold).
Disclosure: Thatchers commissioned this post and provided the giveaway prize. All opinions are my own.
Apple Cider Cake with Salted Cider Caramel Drizzle
For the Apple Cider Cake
- 1 apple washed and cored, but unpeeled, cut into medium-sized chunks
- ¾ cup (175ml) hard apple cider (I used Thatcher’s Gold)
- ½ cup (125g) butter at room temp
- ½ cup (125g) granulated sugar
- 2 free-range organic eggs
- 1 ½ cups (175g) all purpose (plain) flour
- ½ cups (60g) wholemeal plain flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- pinch salt
For the Salted Cider Caramel Drizzle
- 1 ⅓ cup (250g) sugar
- ¼ cup (60ml) water
- 3 tablespoons hard apple cider I used Thatchers Gold
- ½ cup (150ml) double (heavy) cream
- ¼ teaspoon sea salt flakes
- Soak the apple chunks in the cider while preparing the other ingredients.
- Preheat the oven to 350F/180C and lightly grease an 18cm (7in) cake tin.
- In a stand mixer or with an electric whisk, cream together the butter and sugar for a few minutes until pale and fluffy. Add the eggs, both flours, baking powder, cinnamon and salt, and mix to combine.
- Add the apple (along with the cider it was soaked in), to the batter and gently stir to combine, being careful not to over-mix.
- Pour the batter into the cake tin and bake in the oven for 25 minutes or until golden and an inserted skewer comes out clean. Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
- For the salted cider caramel:
- Heat the sugar and water in a saucepan over a medium heat, stirring gently until it bubbles and the sugar dissolves. Add the cider and, without stirring, boil the mixture for about 5-7 minutes until it is a golden colour. If necessary, scrape the sides down with a rubber spatula, but don’t stir.
- Remove from the heat and stir the cream into the sauce until combined. Be careful, it will bubble up considerably and could splurt at you like molten caramel lava. Stir in the salt. Pour into a sterilized jar and allow to cool.
- Drizzle the cooled salted cider caramel over the cake and serve.