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Best Salted Caramel Apple Cider Loaf Cake

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A moist and flavorful autumn loaf cake featuring a concentrated apple cider reduction, tart Granny Smith apples, and a rich salted caramel swirl. It is easy to make, crowd-pleasing, and perfect for fall gatherings.

Ingredients

Scale
  • 2 cups apple cider (fresh or high-quality bottled)
  • 2 tablespoons brown sugar (for cider reduction)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 medium Granny Smith apples, peeled and diced
  • 1 teaspoon cinnamon
  • ½ cup heavy cream (for caramel)
  • ½ cup semi-sweet chocolate chips or caramel bits (for caramel)
  • Sea salt flakes (for topping)

Instructions

  1. Pour 2 cups of apple cider and 2 tablespoons of brown sugar into a saucepan. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer uncovered until reduced by half (about 1 cup), which takes approximately 15 minutes. Stir occasionally to prevent burning. Let cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray and dust with flour, tapping out excess.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. In a large bowl, beat the softened butter, granulated sugar, and packed brown sugar with a mixer on medium speed until light and fluffy (2-3 minutes). Scrape down the sides of the bowl.
  5. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  6. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the cooled reduced cider in two parts. Start and end with the dry ingredients. Mix just until combined; do not overmix.
  7. Gently fold in the diced apples using a spatula.
  8. Spread half of the batter into the prepared loaf pan. Dollop spoonfuls of salted caramel sauce over the batter. Spread the remaining batter on top and swirl the remaining caramel into the top layer with a knife.
  9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not skip the cider reduction step as it concentrates flavor and prevents a dense texture. Ensure butter and eggs are at room temperature for best results. Do not overmix the batter to avoid a tough cake. Use firm apples like Granny Smith or Honeycrisp. The cake tastes better the next day as flavors meld.

Nutrition

Keywords: apple cider cake, salted caramel loaf, fall baking, apple loaf cake, easy dessert, autumn recipes, homemade caramel

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