Prep Ingredients:

3 cups fresh apple cider boiled down to a little over ½ cup (we’ll use 120g or ½ cup for the cake and save the rest for the glaze)

113g or ½ cup butter unsalted

Apple Cider Cake:

2 teaspoons cinnamon

1 teaspoon allspice

100g or ½ cup brown sugar light or dark

100g or ½ cup fine granulated sugar

2 teaspoons vanilla

½ teaspoon fine sea salt

2 large eggs at room temperature

85–90g browned butter from above

30g or 2 tablespoons avocado oil or something flavorless (don’t use canola oil or anything with a strong flavor)

190g or 1 ½ cups cake flour shake the flour over the cup and level – never pack it in or dip to scoop

¾ tsp baking powder

¼ tsp baking soda

120g or ½ cup reduced cider from above

60g or ¼ cup buttermilk

Apple Cider Caramel Whipped Cream:

360g or 1 ½ cups heavy whipping cream

¼–⅓ cup apple cider caramel make the full recipe, use some for the whipped cream, some for drizzling on the cake afterwards and keep the rest for another use

¼ teaspoon fine sea salt

2 teaspoons pure vanilla extract