Maple Layer Cake with Maple-Vanilla Buttercream

This maple variation of the “All-Occasion Downy Yellow Butter Cake” from the famed Cake Bible by Rose Levy Beranbaum may quite possibly be the best cake I’ve ever made. My son chose it to celebrate his 16th birthday. 🙂 His favorite flavor profile usually incorporates vanilla and/or cream soda so this maple cake was a definitely a good choice.

I adapted the recipe to bake the cake in 8-inch cake pans. I also used fine sea salt and substituted vanilla extract for maple extract. It was very moist and rich. Fabulous.

I served this cake after an indulgent meal made to order for my birthday boy. He requested penne alla vodka, chicken parmesan, garlic bread, and Caesar salad. No one argued- all family favorites. 🙂

Yield: One 8-inch layer cake, about 12 to 14 servings

For the Cake: (all ingredients at room temperature)

  • 6 large egg yolks (3.5 fl oz/4 oz/112 g)
  • 1 liquid cup (8.5 oz/242 g) milk (I used 2% milk)
  • 2 1/4 tsp (9 g) pure vanilla extract (can substitute 3/4 tsp vanilla extract + 1 tsp maple extract)
  • 300 g (3 cups/10.5 oz) cake flour, sifted
  • 300 g (2 cups/10.5 oz) maple sugar, sifted (from Whole Foods)
  • 19.5 g (1 T + 1 tsp) baking powder
  • 5 g (3/4 tsp) fine sea salt
  • 12 T (6 oz/170 g) unsalted butter, softened

  1. Butter two 8-inch (2-in deep) cake pans. Line the bottoms with parchment paper and butter the paper. Dust bottom and sides with flour, tap out excess. Set aside. (The layers can alternatively be baked in 9-inch cake pans that are 1 1/2-in deep.)
  2. Position an oven rack in the center position. Preheat the oven to 350 degrees, preferably on convection.
  3. In a medium bowl, lightly combine the yolks, 1/4 cup of the milk, and vanilla. (I used a 2 cup measuring cup.)
  4. In the bowl of a stand mixer or a large mixing bowl, combine the dry ingredients and mix on low-speed for 30 seconds to blend.
  5. Add the butter and remaining 3/4 cup milk. Mix on low-speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake’s structure. Scrape down the sides.
  6. Gradually add the egg-milk mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.
  7. Scrape the batter into the prepared cake pans. (I weigh them to distribute the batter evenly.) The pans should be about 1/2 full.
  8. Bake 25 to 35 minutes, or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. (I baked mine for 27 minutes.) *The cakes should start to shrink from the sides of the pans only after removal from the oven.
  9. Let the cakes cool in the pans on racks for 10 minutes.
  10. Loosen the sides with a small metal spatula and invert onto wire racks. To prevent splitting, reinvert so that the tops are up. Let cool completely before frosting or storing.

Note: The unfrosted layers can be wrapped tightly and stored for 2 days at room temperature, 5 days refrigerated, and 2 months frozen. The frosted cake should be stored in the refrigerator.

For the Neoclassic Maple-Vanilla Buttercream: (all ingredients at room temperature)

Yield: 4 cups, enough to fill and frost two 8-inch layers

  • 6 large egg yolks (3.5 fl oz/4 oz/112 g)
  • 150 g (3/4 cup/5.25 oz) granulated sugar
  • 164 g (1/2 liquid cup/5.75 oz) pure maple syrup
  • 1 pound (4 sticks/2 cups/454 g) unsalted butter, softened and cut into tablespoons
  • 2 tsp pure vanilla extract or maple extract
  1. Grease a 1-cup heatproof measuring cup. Set aside.
  2. Place the egg yolks in a medium bowl. (I used a stainless steel bowl.) Using a hand mixer, beat the egg yolks until light in color.
  3. Combine the sugar and maple syrup in a small saucepan. Heat, stirring constantly, until the sugar dissolves and the syrup comes to a full rolling boil. (The entire surface will be covered with large bubbles- see note.) Immediately transfer the syrup to the prepared glass measuring cup to stop the cooking.
  4. Using a hand mixer, beat the syrup into the egg yolks in a steady stream. Don’t allow the syrup to fall on the beaters. Use a rubber scraper to remove any syrup remaining in the measuring cup.
  5. Continue beating until the mixture is completely cool.
  6. Gradually beat in the butter. (I incorporated 1 stick at a time.)
  7. Beat in the vanilla extract.
  8. Use immediately, or store in an airtight bowl in the refrigerator. (If stored, bring to room temperature before using.)

Note: The syrup must come to a rolling boil or the finished buttercream will be too thin.

Caramel Apple Dapple Cake

I love a quick cake. I have made this one on a couple of occasions! It is a wonderful seasonal treat. Apparently, it is named a “dapple” cake because the apple chunks create a rippled effect on the surface of the cake where the glaze can settle. The coffee in the batter balances the sweetness and gives it a beautiful brown color.

This recipe is from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I weighed the ingredients and used heavy cream in the glaze. We ate it for dessert but it could also be served as a coffee cake. Super moist and yummy.

Yield: One 9×13 cake, about 12 to 15 servings

For the Cake:

  • nonstick cooking for pan
  • 320 g (2 1/2 cups) unbleached all-purpose, spooned and leveled
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 113 g (1/2 cup) unsalted butter, at room temperature
  • 150 g (3/4 cup) granulated sugar
  • 170 g (3/4 cup) firmly packed light brown sugar
  • 2 tsp pure vanilla extract
  • 1/4 cup (4 T, 57 g) canola or vegetable oil
  • 2 large eggs, cold
  • 3/4 cup (170 g) lukewarm brewed coffee
  • 4 cups peeled, cored, and chopped Honeycrisp apples (cut into 1/2-inch/1.25 cm pieces)(I used 2 very large apples)

For the Glaze:

  • 170 g (3/4 cup) firmly packed light brown sugar
  • 4 T (57 g) unsalted butter, cut into small pieces
  • 1/4 cup (57 g) whole milk or heavy cream
  • 1/4 tsp fine sea salt
  • 1/2 tsp pure vanilla extract

To Make the Cake:

  1. Position a rack in the center of the oven and preheat to 350 degrees (180 C), preferably on convection.
  2. Spray a 9×13-inch light-colored metal baking pan with nonstick cooking spray and line it with parchment paper. (I use binder clips to hold the parchment overhang in place to prevent it from falling onto the surface of the cake.)
  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy.
  5. Add the granulated and brown sugars and vanilla; beat until light and fluffy, about 3 minutes.
  6. Reduce the speed to medium-low and slowly stream in the oil until well blended.
  7. One at a time, beat in the eggs.
  8. On low-speed, spoon in half of the flour mixture.
  9. Slowly pour in the coffee.
  10. Stir in the remaining flour until the batter is smooth.
  11. Fold in the apples by hand.
  12. Scrape the batter into the prepared pan and smooth evenly.
  13. Bake until the cake is deeply golden all over, begins to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 50 minutes. (I baked mine for 40 minutes but may check it even earlier next time.)
  14. Let cool slightly in the pan set on a wire rack.

To Make the Glaze:

  1. In a 1 to 1 1/2-quart (1 to 1.4 L) saucepan over high heat, combine the brown sugar, butter, milk, and salt.
  2. Bring to a full rolling boil, stirring often, and boil until you can see it has thickened slightly, 2 to 3 minutes depending on your pan.
  3. Remove the pan from the heat and stir in the vanilla. (I forgot to do this every time- by accident, of course :/ )
  4. Let the glaze cool just until it stops bubbling.
  5. Pour the hot glaze over the still-warm cake. Working quickly, use a spatula to spread the glaze so thinly and evenly that it covers the entire the surface of the cake.
  6. Let the cake cool completely, uncovered, on the rack.

Note: Leftover cake can be stored loosely covered at room temperature for up to 3 days.

Wave Birthday Cake (Yellow Cake with Vanilla Cream Cheese Frosting & Vanilla Oreo Filling)

One of the few things that my daughter loves as much as her birthday is the beach. That being said, she naturally chose a “wave” theme for her celebratory 14th birthday cake this year. 🙂

The cake recipe was adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King. The vanilla cream cheese frosting recipe was adapted from various sources. It was incredibly moist and absolutely delicious.

Similar to my husband, my daughter requests a similar birthday dinner annually, calzones. 🙂 This year we started the day with pumpkin doughnut muffins instead of crumb cake though! Her traditional birthday number cookies were orange inspired by monarch butterflies- another love.

For the Yellow Cake:

Yield: Makes one 9-inch 2-layer cake

  • 2 1/2 cups all-purpose flour, plus more for dusting the pan
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp coarse salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 eggs, separated
  • 1 tsp vanilla extract
  • 1 cup (245g/8.6 oz) sour cream
  • vanilla cream cheese frosting, recipe below
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Grease two 9-inch round cake pans, line with parchment paper and grease the parchment. Dust with flour and shake out the excess.
  3. In a large bowl, sift together flour, baking soda, baking powder, and salt.
  4. In another large bowl, cream butter and sugar with an electric mixer until light and fluffy.
  5. Add egg yolks one at a time, mixing well after each addition.
  6. Beat in vanilla.
  7. Add dry ingredients alternately with the sour cream, ending with the dry ingredients.
  8. In a separate bowl, beat egg whites until stiff.
  9. Fold egg whites into cake batter, and pour into the prepared pans. (I weigh the pans to evenly distribute the batter.)
  10. Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean.
  11. Remove pans to a wire rack. Cool 10 minutes before removing cake from pans; finish cooling on a rack (parchment paper side down).

For the Vanilla Cream Cheese Frosting and Oreo Filling:

  • 16 ounces cream cheese, room temperature
  • 1 cup (2 sticks) butter, room temperature
  • 6 cups confectioner’s sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 7 vanilla Oreos, crushed in a food processor, plus more for the decorative “sand”
  • blue gel food coloring
  1. Place cream cheese and butter in the bowl of a stand mixer.
  2. Beat until light and fluffy, about 2 minutes.
  3. Add sugar and vanilla. Beat, on low-speed to combine.
  4. If too soft, chill until slightly stiff, about 10 minutes, before using.
  5. Meanwhile, place one of the cake layers on a serving platter or cake stand.
  6. Remove 1 1/4 cup of frosting for the Oreo filling and place in separate bowl.
  7. Incorporate the crushed Oreos in the reserved 1 1/4 cups of filling icing. Spread over the top of the first layer of cake.
  8. Place the second layer, inverted, on top.
  9. Tint the remaining frosting pale blue with food coloring, mixing well.
  10. Cover cake with a crumb coat and chill briefly, if necessary before continuing.
  11. Using an offset spatula, ice the sides of the cake with the pale blue frosting. (I used a relatively thin coat.) Reserve 1/4 cup of the pale blue frosting if needed for touchups.
  12. Tint the remaining frosting deeper “ocean blue.” Place in a pastry bag fitted with an open star piping tip.
  13. Then, starting at the bottom of the cake, pipe “waves” of varying sizes. Fill in beneath the upper border.
  14. Pipe “waves” of varying sizes on the top of the cake. Fill in beneath the upper border.
  15. Crush additional vanilla Oreos in a food processor. Sprinkle in the center of the cake and around the outer edge of the serving platter for the decorative “sand.”
  16. Chill prior to serving and store any leftover cake in the refrigerator.

Sour Cream Maple Cake with Maple Buttercream Frosting

We have enjoyed this wonderful “snack” cake on a couple of occasions this fall. It is dangerously easy to make and was incredibly moist and very tasty. I forgot to drizzle the top with maple syrup on both occasions. Not necessary!

The recipe was adapted from Bake from Scratch magazine, via the Washington Post. The frosting is a little bit salty- which we liked- but the salt level can be adjusted to taste. We ate it chilled. Great.

Yield: One 9×9-inch cake, about 16 pieces

For the Cake:

  • cooking spray or unsalted butter, softened, for greasing the pan
  • 2 1/2 cups (344 grams) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (240 milliliters) pure maple syrup, preferably dark grade (I used grade A amber)
  • 1/2 cup (120 milliliters) canola oil
  • 1/2 cup (120 milliliters) whole milk, at room temperature
  • 2 large eggs, at room temperature and lightly beaten
  • 1/4 cup (50 grams) firmly packed light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 cup (60 grams) sour cream, at room temperature
  • 1 teaspoon vanilla extract

For the Frosting:

  • 8 tablespoons (1 stick/113 grams) unsalted butter, softened
  • 2 cups (200 grams) confectioners’ sugar
  • 3 tablespoons sour cream, at room temperature
  • 2 tablespoons pure maple syrup, preferably dark grade, plus more for drizzling
  • 1/4 to 1/2 teaspoon kosher salt (to taste)

To Make the Cake:

  1. Preheat the oven to 350 degrees, preferably on convection, with the rack in the middle.
  2. Butter a 9-inch square baking pan. (I used cooking oil spray.) Line the pan with parchment paper, letting excess extend over the sides of the pan (the overhang will give you handles to lift the cake out after it’s baked). Lightly spray (or butter) the parchment.
  3. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  4. Add the maple syrup, oil, milk, eggs, brown sugar, granulated sugar, sour cream and vanilla, and stir with a rubber spatula just until combined and no streaks of flour remain. (There will be some lumps in the batter; this is okay.)
  5. Pour the batter into the prepared pan. Tap the pan on the counter eight times to release air bubbles.
  6. Bake 30 to 35 minutes, until deep golden and a cake tester or toothpick inserted in the center comes out clean, covering with foil after 20 minutes to prevent excessive browning. (It may dip in the middle, don’t worry.)(I baked mine for 30 minutes but would add 2 to 3 minutes next time to decrease the amount of dipping.)
  7. Let cool in the pan for 5 minutes. Using the parchment overhang as handles, remove from the pan, and let cool completely on a wire rack.

To Make the Frosting:

  1. In the same (cleaned-out) bowl you used to make the cake, beat the butter with a handheld mixer on medium speed until creamy, 2 to 3 minutes. (You can do this in a stand mixer with the paddle attachment, if you prefer.)
  2. Gradually add the confectioners’ sugar, beating until combined.
  3. Add the sour cream, maple syrup and salt, and beat at medium-high speed until smooth, 1 to 2 minutes. Do not overbeat. (Add 1/4 tsp salt, taste and add the additional 1/4 tsp, to taste.)
  4. Spread the frosting onto the cooled cake. Drizzle with additional maple syrup, if desired, and serve. (I preferred to serve it slightly chilled.)

Caramel Apple Skillet Cake with Browned Butter Glaze

I have made this sweet treat on a couple of occasions. I love skillet desserts! This one is perfect for fall or even in the winter. It has an amazing texture.

This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell. I used a browned butter glaze from our favorite apple pie bars instead of the salted caramel frosting suggested in the original recipe. I also modified the method. Yum.

Yield: One 10-inch round cake, about 10 to 12 servings

For the Caramel Apples:

  • 4 tablespoons/55 grams unsalted butter
  • 2 large baking apples (about 12 to 16 ounces/340 to 454 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
  • 1/2 cup/110 grams dark brown sugar
  • 1/4 teaspoon fine sea salt

For the Cake:

  • 1/2 cup/115 grams unsalted butter (1 stick), at room temperature
  • 1 1/3 cup/290 grams dark brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 2/3 cup/215 grams all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg

For the Browned Butter Glaze:

  • 1 tablespoon unsalted butter, melted
  • 1/2 cup confectioners’ sugar
  • milk or heavy cream, as necessary, to achieve desired consistency
  • pinch of coarse salt or fine sea salt
  1. Make the Caramel Apples: In a 10-inch cast iron skillet, melt the butter over medium heat.
  2. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Set aside and let cool to room temperature.
  3. Heat the oven to 350 degrees, preferably on convection.
  4. Make the Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes.
  5. Add the eggs one at a time, beating well after each addition, and mix to combine.
  6. Scrape the bowl well, then beat in the vanilla.
  7. In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine.
  8. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
  9. With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
  10. Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set – a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 40 minutes. Let cool completely. (I baked it on convection for 30 minutes but may add a couple of minutes onto the baking time next time.)
  11. Make the Glaze: In a small pot or pan, melt the butter. Continue to cook until browned and fragrant.
  12. In a small bowl, whisk together browned butter, powdered sugar, a splash of milk, and a pinch of salt. Whisk until smooth. Add milk as needed until drizzling consistency is achieved.
  13. Spoon into a ziplock bag and cut a tiny tip off one corner of the bag.
  14. Drizzle glaze over cooled cake before slicing.

Pumpkin Crumb Cake

I woke up on a cold and rainy morning and read a post about this delicious coffee cake…had to have it. 🙂 My daughter and I started making it almost immediately.

The recipe was adapted from Nancy-C.com. She makes all sorts of crowd-pleasers. I modified the technique used to make the streusel topping, making it with melted butter to replicate my favorite New York-style crumb cake. The original recipe makes one 8 x 8-inch coffee cake.  I doubled the recipe and baked it in a 9 x 13-inch pan. Next time, I may make two 8 or 9-inch rounds so that I could freeze one to enjoy later.

Yield: One 9 x 13-inch cake or Two 8 or 9-inch cakes, about 16 to 20 servings (see note)

For the Coffee Cake:

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2/3 cup canola oil
  • 4 large eggs
  • 1 1/2 cups light brown sugar, packed
  • 15 oz can pumpkin purée

For the Crumb Topping:

  • 1 1/2 cups light brown sugar, packed
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 8 T (1 stick) unsalted butter, melted
  • powdered sugar, for serving

To Make the Crumb Topping:

  1. In a medium-sized mixing bowl, whisk together the brown sugar, flour, salt, and cinnamon.
  2. Melt the butter in the microwave or small saucepan.
  3. Pour the butter mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture.  Set aside while you make the cake batter.

To Make the Cake Batter:

  1. Preheat oven to 350˚F. Grease or spray preferred baking pan, line with parchment paper, lightly spray parchment; set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
  3. In a medium bowl, whisk the oil, eggs, sugar, and pumpkin puree, blending everything well.
  4. Add the wet ingredients to the dry flour mixture, stirring until just combined.
  5. Spread batter into the prepared pan.
  6. Crumble the crumb mixture over the top, until the batter is completely covered.
  7. Bake at 350˚F for 20 to 25 minutes for 8 or 9-inch rounds, 30 to 35 minutes for a 9 x 13-inch pan, or until lightly browned on top and a toothpick inserted in center comes out clean or almost clean. (I rotated the pan halfway through the baking time.) 
  8. Remove the cake from the oven and cool on a rack; dust the top with confectioners’ sugar, if desired. (I let the cake cool completely before dusting with confectioners’ sugar.)

Note: Half the recipe will fill an 8×8-inch pan. Use 1 cup of pumpkin purée. (Refer to the link above to the original recipe for proportions.)

Apple Cider Doughnut Loaf

I am going to take a break from my quick weeknight dinner posts (I have several more) to post a few sweet treats. Back to school treats are very important in our house. 🙂

This cake can be served for dessert or as a very special snack or breakfast. We ate it for breakfast. I recommend eating it as soon as possible 😉 , but, it should keep fresh for several days in an airtight container at room temperature. I made it in a standard loaf pan this time, but I plan to make it in my fluted loaf pan on the next occasion.

The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I weighed the dry ingredients and reduced the baking time. Just as yummy as a farmstand apple cider doughnut!

Yield: One 9-inch loaf

For the Cake:

  • 8 T (1 stick) unsalted butter, plus more for pan
  • 1 1/2 cups apple cider
  • 1/2 cup sour cream or buttermilk
  • 1 tsp pure vanilla extract
  • 1 1/4 cups plus 2 T (172 g) all-purpose flour (can substitute 63 g with whole wheat flour)
  • 2 T (15 g) cornstarch
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 2 large eggs, at room temperature
  • 3/4 cup (150 g) granulated sugar

For the Topping:

  • big pinch of kosher salt
  • 1/4 cup (50 g) granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1 T unsalted butter, melted
  • 1 T reserved reduced apple cider (from above)
  1. Place a rack in middle of oven; preheat to 325°, preferably on convection.
  2. Lightly butter an 8½ x 4½” or 9×5″ loaf pan. Line with parchment paper, leaving overhang on both long sides. Lightly butter the parchment. (I used cooking oil spray and a metal loaf pan.)
  3. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes.
  4. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside.
  5. Transfer remaining reduced cider to a small bowl or glass measuring cup and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
  6. Melt 8 tablespoons of butter in same saucepan (no need to clean) over low heat. Let cool slightly.
  7. Whisk flour, cornstarch, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium bowl to combine.
  8. Vigorously whisk eggs and 3/4 cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. (I used a stand mixer with the paddle attachment.)
  9. Whisking constantly (with the mixer on low-speed), gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan (no need to clean).
  10. Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.
  11. Scrape into pan and set on a rimmed baking sheet.
  12. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 50–80 minutes. (I baked mine for 55 minutes.)
  13. Transfer pan to a wire rack and poke top of cake all over with a toothpick.
  14. Spoon 3 tablespoons of the reserved reduced cider over; let cool 10 minutes.
  15. Meanwhile, make the topping: Mix a big pinch of salt, remaining 1/4 cup (50 g) sugar, 1/2 tsp cinnamon, and 1/4 teaspoon nutmeg in a small bowl. Melt remaining 1 tablespoon butter in reserved saucepan and mix into remaining 1 tablespoon reduced cider.
  16. Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides.
  17. Brush warm butter-cider mixture over top and sides of cake.
  18. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar).
  19. Remove parchment and let cool completely before slicing.

Do ahead: Cake can be made 4 days ahead. Store tightly wrapped or in an airtight container at room temperature.

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