INGREDIENTS
For the cake:
▢2 ¼ cups gluten-free flour
▢1 cup granulated sugar
▢1 ½ teaspoons baking powder
▢½ teaspoon baking soda
▢½ teaspoon kosher salt
▢2 teaspoons ground cinnamon
▢½ cup packed light brown sugar
▢½ cup reduced apple juice start with 2 ½ cups and boil down
▢1 cup milk of choice
▢½ cup vegetable oil
▢2 teaspoons pure vanilla extract
For the frosting:
▢2 sticks 1 cup unsalted butter or vegan baking sticks, room temperature
▢¾ cup packed light brown sugar
▢1 teaspoon ground cinnamon
▢6 cups confectioners’ sugar
▢¼ cup reduced apple cider
▢3 tablespoons water
▢1 teaspoon pure vanilla extract
For the apple cider caramel drip:
▢¼ cup reduced apple cider
▢1 cup light brown sugar
▢½ cup 1 stick unsalted butter or vegan baking stick
▢¼ cup heavy cream
INSTRUCTIONS
Make the cake:
1. Pour the cider into a medium pan set over medium-low heat. Let the cider simmer for about 25-35 min. Leave about 1.5 cups of cider. Set aside.
2. Preheat the oven to 350 degrees Fahrenheit and grease and line two 8-inch cake pans with parchment paper. Set aside.
3. Mix the gluten-free flour, granulated sugar, baking powder, baking soda, cinnamon, and salt in the mixing bowl of Kitchen In The Box Stand Mixer. Set aside.
4. In a medium bowl, whisk together ½ cup of the cooled cider, milk of choice, light brown sugar, vegetable oil, and vanilla.
5. Slowly add the cider mixture to the flour mixture and combine them with the stand mixer as it gets thick.
6. Divide the batter into two halves into two pans and smooth the tops. Then bake both cakes in the center rack for 35 minutes.
7. Cool them in the pan and cut them into servings once the cakes have cooled completely
Make the frosting:
1. With the flat beat of the stand mixer, beat the butter or vegan baking stick, brown sugar, and another frosting ingredient together about 2-3 min until smooth and creamy. Serving.
2. Place the cake layer on the cake stand and frost the top. Pop it in the fridge to chill.
Make the caramel:
1. Put all caramel ingredients in the pot with medium heat. Keep stirring until the mixture starts to boil, and continue to stir for 2 minutes.
2. Remove from heat and place in a heat-safe bowl. Set aside until the bowl is no longer blazing hot. Give the caramel a whisk and then pop it in the fridge uncovered.
3. After chilling it for about an hour, whisk the caramel until it is thick. Pour the caramel on top of the cake we put in the fridge before and use an icing spatula to push the caramel to the edge to let it naturally drip down.
4. Pop the cake back in the fridge so the caramel hardens. After the caramel is hardened, you can decorate the top with the frosting as you desire.
5. Let the cake sit on the counter for about 15-20 min. Serving and enjoy!