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Cozy Apple Cider Caramel Poke Cake Recipe with Easy Brown Butter Frosting

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A moist, tender fall-inspired poke cake infused with apple cider and caramel syrup, topped with a rich brown butter frosting. Perfect for cozy gatherings and seasonal celebrations.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (240 ml) apple cider
  • ¾ cup (180 ml) buttermilk, room temperature
  • 1 cup (220 g) packed brown sugar
  • 6 tbsp (85 g) unsalted butter
  • ½ cup (120 ml) apple cider
  • 2 tbsp light corn syrup
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 cup (226 g) unsalted butter (for frosting)
  • 4 cups (480 g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 2–3 tbsp (30–45 ml) heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add vanilla extract, scraping down the bowl as needed.
  5. With mixer on low, alternate adding dry ingredients in three parts with apple cider and buttermilk, beginning and ending with dry ingredients. Mix just until combined.
  6. Pour batter into prepared pan and smooth the top. Bake 35-40 minutes or until a toothpick inserted in center comes out clean.
  7. While cake bakes, make caramel apple cider syrup: melt butter with brown sugar in a small saucepan over medium heat, stirring until smooth.
  8. Add apple cider, corn syrup, vanilla, and salt. Simmer 5-7 minutes until slightly thickened. Remove from heat.
  9. When cake is warm, poke holes evenly all over using a toothpick or skewer.
  10. Slowly pour warm caramel syrup over cake, letting it seep into holes. Cool cake completely on a wire rack.
  11. Prepare brown butter frosting: melt butter in a light-colored skillet over medium heat, swirling until golden brown and nutty, about 5-7 minutes. Transfer to a bowl and cool slightly.
  12. Beat browned butter with powdered sugar, vanilla, salt, and heavy cream until smooth and fluffy. Adjust cream for desired consistency.
  13. Spread frosting evenly over cooled cake. Drizzle leftover caramel syrup on top if desired.
  14. Refrigerate cake at least 30 minutes to set frosting. Bring to room temperature before serving.

Notes

Use fresh baking powder for best rise. When browning butter, watch closely to avoid burning. Poke holes evenly and all the way through for syrup to soak thoroughly. Overmixing batter can toughen cake; a few lumps are okay. Chill cake before slicing for easier cutting and better flavor. For gluten-free or dairy-free options, substitute ingredients as suggested.

Nutrition

Keywords: apple cider cake, caramel poke cake, brown butter frosting, fall dessert, poke cake, easy cake recipe, seasonal dessert

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