Butterscotch Apple Cider Cake

If you’re up to date with my blog, than you’ll know I posted what I thought was my first apple cider cake recipe I ever made. To my surprise, some years ago I already concocted a scrumptious cider cake for fall. I was browsing through my some old photos and recipes on my prehistoric laptop and stumbled across this recipe. As soon as I saw the photo I remembered how tasty this apple cider recipe was. How could it not be with fresh apples slices in it and smothered in fresh, homemade butterscotch? This recipe is a delectable a decade in the making.

Complete recipe below.

Ingredients

Butterscotch

4 tablespoons unsalted butter
1 cup of tightly packed dark brown sugar
¾ cup heavy whipping cream (not ultra-pasteurized)
1 tablespoon vanilla extract
1 teaspoon kosher salt

Cake 

2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, melted plus 2 tbsp room temp.
1 1/2 cups packed light-brown sugar plus 3 tbsp
4 large eggs
1/4 cup heavy cream
1 cup of apple cider
2 large apples, peeled, cored and cut into rings about 1/4 inch thick  

Directions
In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar at once and stir with wooden spoon until sugar is uniformly wet.

Stir infrequently until mixture goes from looking grainy to molten lava. It will take about 3 to 5 minutes.

Once mixture changes from lava consistency to almost liquid form, add all the cream at once and replace your spoon with a whisk. Lower heat a little and whisk cream into mixture. Whisk until all the lumps have dissolved. When liquid is uniform, turn heat back to medium and whisk every few minutes until butterscotch becomes almost too thick to stir (approx. 10 minutes)

After liquid has been boiling on the stove for about 10 minutes, turn heat off and let rest for a minute or two before transferring into a stainless steel or glass bowl.
Add vanilla extract and salt. Stir until smooth. Set aside

Preheat oven to 350 degrees. Take bunt pan and using the 2 tbsp. of butter grease pan very well. Sprinkle 3 tbsp of brown sugar over the entire inside of the pan. Place apple rings onto bottom of the pan. Set pan aside

In a medium sized bowl, combine flour, cinnamon, baking powder, salt and baking soda. Sift or whisk the ingredients together. Set aside

Using a stand mixer, cream butter and brown sugar together for about 10 minutes (until light and fluffy). Add eggs one at a time to the creamed mixture. Combine cream and cider together in a measuring cup. Add flour and cider mixture to the stand mixer, alternating, beginning and ending with the flour mixture. Be careful to scrape the sides down and not to over mix.

Pour cake batter over apples in the bundt pan. Bake for approximately one hour and fifteen minutes.

Allow cake to rest to slightly above room temperature. Use a pairing or small knife to release cake from the sides of the pan. Place cake plate on top of pan. Flip cake pan over onto cake plate. Drizzle butterscotch over the cake.

Devour and Enjoy!!

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