The secret to this apple-forward poke cake is boiled cider — a tangy, concentrated reduction of fresh apple cider. Each bite of this tender cake reveals small pockets of tart boiled-cider syrup beneath a thick layer of cream cheese frosting, creating a perfect balance of sweet and bright apple flavor.
Browned Butter Apple Poke Cake with Cream Cheese Icing
Makes about 12 servings
Ingredients
- ¾ cup plus 2 tablespoons (198 grams) unsalted butter
- 2 cups (400 grams) granulated sugar
- 3 large eggs (150 grams)
- 1½ teaspoons (9 grams) vanilla bean paste
- 3 cups (375 grams) cake flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 1 cup (240 grams) whole buttermilk
- Boiled Cider (recipe below)
- Cream Cheese Icing (recipe below)
Instructions
- Melt the butter in a medium saucepan over medium heat. Continue cooking until the butter turns medium-brown and gives off a nutty aroma, about 10 minutes. Remove from heat and transfer to a small bowl. Cool in an ice bath, stirring every 5 minutes, until the butter begins to solidify, about 20 minutes.
- Preheat the oven to 325°F (170°C). Spray a 13×9-inch baking pan with cooking spray, line it with parchment paper leaving an overhang, and spray the parchment as well.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled browned butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes, pausing to scrape the bowl. Add eggs one at a time, beating well after each addition, then mix in the vanilla bean paste.
- Whisk together the flour, baking powder, salt, and baking soda in a separate bowl. With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk and beginning and ending with the flour. Mix just until combined. Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool completely in the pan. Use a wooden skewer to poke holes all over the cake, then pour the cooled boiled cider evenly over the surface so it sinks into the holes. Finish by spreading the cream cheese icing over the top.
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Boiled Cider
Makes about 1 cup
Ingredients
- 4 quarts (3,840 grams) apple cider
Instructions
- Bring the cider to a gentle boil in a large saucepan over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until it reduces to a syrupy consistency similar to maple syrup, about 2 hours. Allow the boiled cider to cool completely before using.
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Cream Cheese Icing
Makes about 6 cups
Ingredients
- 16 ounces (450 grams) cream cheese, softened
- 1 cup (227 grams) unsalted butter, softened
- 2 teaspoons (12 grams) vanilla bean paste
- 3¾ cups (450 grams) confectioners’ sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the softened butter and beat until creamy, about 4 minutes. Mix in the vanilla bean paste, then gradually add the confectioners’ sugar and beat until smooth, about 2 minutes. Use the frosting immediately to spread over the cooled cake.
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