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4.5 from 24 votes

Cider Cake with Caramel Frosting

American Cakes: Cider Cake with Caramel Frosting - Food Historian Gil Marks presents a recipe and detailed history for this classic American cake.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 10 servings
Calories: 558 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake
  • 2 cups sifted cake flour, or 1 2/3 cups all-purpose flour, sifted (7 ounces/200 grams)
  • 2 teaspoons double-acting baking powder
  • 1 teaspoon ground nutmeg or cinnamon, or ½ teaspoon each
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter or vegetable shortening, softened (65 to 67°F) (1 stick/4 ounces/115 grams)
  • 1 cup granulated sugar or packed light brown sugar, or ½ cup each (7 ounces/200 grams)
  • 2 large eggs (6 tablespoons/3.5 ounces/100 grams)
  • 1 teaspoon vanilla extract or 2 teaspoons lemon juice
  • 2/3 cup hard cider or unpasteurized sweet cider (5.5 ounces/160 grams)
  • 1/2 cup raisins, chopped dates, or dried cranberries (optional)
  • Confectioners' sugar for dusting, or Caramel Frosting (recipe follows), Lemon Buttercream, or Cream Cheese Frosting
Caramel Frosting
  • 1/2 cup unsalted butter (1 stick/4 ounces/115 grams)
  • 1 cup packed light brown sugar (7.5 ounces/210 grams)
  • 5 tablespoons milk or buttermilk
  • 2 cups confectioners’ sugar, sifted (8 ounces/225 grams)
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. To Make Cake: Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease one 9-inch springform pan, 11- by 7-inch baking pan, 9-inch square pan, or 9- by 5-inch loaf pan or two 8- by 1½-inch round baking pans, line the bottom with parchment paper or wax paper, grease again, and dust with flour.Sift together the flour, baking powder, nutmeg, and salt.
  2. In a large bowl, beat the butter on low speed until smooth, about 2 minutes. Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes.
  3. Beat in the eggs, one at a time, beating well after each addition.
  4. Stir in the vanilla.
  5. Add the flour mixture alternately with the cider (4 portions for the flour; 3 portions for the cider) beginning and ending with the flour. If using, add the fruit.
  6. Pour into the prepared pan. Bake until a tester inserted in the center comes out clean and the cake springs back when lightly touched, 30 to 40 minutes for the springform pan; 30 to 35 minutes for the 11- by 7-inch pan; 35 to 45 minutes for 9-inch square pan; about 1 hour for a loaf pan; or 25 to 30 minutes for the 8-inch pans. Let cool in the pan for 10 minutes, then remove the cake to a wire rack and let cool completely, at least 1½ hours. Wrap in plastic wrap and store at room temperature for up to 3 days or the freezer for up to 2 months. Sprinkle with the confectioners' sugar or spread with the frosting. 
To Make Frosting
  1. In a medium saucepan, melt the butter.
  2. Add the brown sugar and stir until melted.
  3. Add the milk, bring to a boil, and let boil for 1 minute. Remove from the heat and gradually beat in the confectioners’ sugar and vanilla, adding a little more milk if necessary, until smooth and fluffy. Use immediately.

Notes

  • VARIATIONS
  • Cider Cupcakes: Divide the batter between 12 (2½-inch) cupcake tins, filling no more than three-quarters full, and bake, rotating the pans halfway through, for 12 to 18 minutes.
  • Cider Cupcakes: Divide the batter between 12 (2½-inch) cupcake tins, filling no more than three-quarters full, and bake, rotating the pans halfway through, for 12 to 18 minutes.
  • Reduce the hard cider to ½ cup and add ¼ cup apple jelly.
  • Reduce the hard cider to ½ cup and add ¼ cup apple jelly.
  • Cider-Apple Cake: Add 2½ cups (10.5 ounces/300 grams) peeled, cored, and chopped fresh cooking apples.
  • Cider-Apple Cake: Add 2½ cups (10.5 ounces/300 grams) peeled, cored, and chopped fresh cooking apples.

Nutrition Information

Calories 558kcal (28%) Carbohydrates 90g (30%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 12g (60%) Cholesterol 86mg (29%) Sodium 147mg (6%) Potassium 238mg (7%) Fiber 1g (4%) Sugar 65g (130%) Vitamin A 635IU (13%) Vitamin C 0.4mg (0%) Calcium 87mg (9%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 558

% Daily Value*

Calories 558kcal 28%
Carbohydrates 90g 30%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 86mg 29%
Sodium 147mg 6%
Potassium 238mg 5%
Fiber 1g 4%
Sugar 65g 130%
Vitamin A 635IU 13%
Vitamin C 0.4mg 0%
Calcium 87mg 9%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.