Apple Cider Cakes

Warm apple cider cakes coated in cinnamon sugar.

1 hour before
30 minutes
250 each
  • 1 1/2 cups apple cider
  • 4 tablespoon salted butter, melted
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 1/3 cup apple butter
  • 1/2 cup packed dark brown sugar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 6 tablespoons salted butter
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon cardamon
  • 6 ounces melted semi-sweet chocolate (optional)

US Customary - Metric

  1. Preheat oven to 350 degrees F. Grease 15-16 mini bundt pan or cupcake pan molds with butter.<br>
  2. Bring the apple cider to a boil over high heat. Reduce the heat and simmer 10-15 minutes or until reduced to about 3/4 cup. Remove from the heat. Let cool 5.
  3. In a large mixing bowl, stir together 3/4 cup boiled cider, melted butter, eggs, apple butter, vanilla, and brown sugar until combined. Add the flour, baking powder, cinnamon, nutmeg, ginger, and salt, mix until just combined.
  4. Divide the batter evenly among the prepared pans, filling 2/3 the way full. Transfer to the oven and bake 12-13 minutes, until the tops are just set. Remove and let cool 5 minutes, then invert the cakes onto a cooling rack.
  5. To make the coating. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Remove from the heat. Combine the granulated sugar, cinnamon and cardamon in a shallow bowl.
  6. Brush each warm cake with browned butter, then roll (generously) through the cinnamon sugar. If desired, decorate with melted chocolate and cinnamon sticks. Enjoy warm or at room temperature.

Boo. In the kitchen.