Imagine a dessert that captures the essence of autumn in every single bite - a magical creation that's part cookie, part cake, and 100% irresistible! This Apple Cider Pecan Cookie Cake is not just a recipe, it's a culinary experience that will transport you to a cozy autumn afternoon, with warm cinnamon notes, rich pecans, and a decadent apple cider buttercream that will make your taste buds dance with joy. Whether you're looking to impress guests or treat yourself to something extraordinary, this recipe is about to become your new seasonal obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup apple cider
- 1 cup chopped pecans
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup apple cider for frosting
- 4 cups powdered sugar for frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
- In a separate bowl, whisk together all-purpose flour, baking powder, and ground cinnamon to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the butter-sugar mixture, alternating with 1/2 cup of apple cider. Mix until just combined, being careful not to overmix.
- Fold in chopped pecans gently, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the apple cider buttercream by reducing 1 cup of apple cider in a saucepan over medium heat until it becomes syrupy and reduces by half.
- Allow the reduced apple cider to cool completely before making the frosting.
- For the buttercream, beat softened butter until creamy, then gradually add powdered sugar and the cooled apple cider reduction.
- Once the cake has completely cooled, frost the top and sides with the apple cider buttercream.
- Optional: Garnish with additional chopped pecans or a light dusting of cinnamon.
- Slice and serve at room temperature. Store covered in the refrigerator for up to 5 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and optimal texture.
- When reducing apple cider for the frosting, stir occasionally and watch carefully to prevent burning.
- Don't overmix the batter - this can lead to a tough, dense cake instead of a tender crumb.
- For extra flavor, toast the pecans lightly before adding them to the batter.
- Make sure the cake is completely cool before frosting to prevent the buttercream from melting.
- If the frosting is too thick, add a little more reduced apple cider; if too thin, add more powdered sugar.
- For a professional finish, use an offset spatula to create smooth, even frosting layers.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 4g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 45mg
