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Cozy Slow Cooker Apple Cider Cake with Salted Caramel

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A moist, tender slow cooker apple cider cake infused with warm fall spices and topped with a rich salted caramel sauce. This easy, set-it-and-forget-it dessert is perfect for cozy gatherings and lazy weekends.

Ingredients

Scale
  • 1 ½ cups apple cider
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter (for caramel)
  • 1 cup packed light brown sugar (for caramel)
  • ½ cup heavy cream (for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • ½ teaspoon flaky sea salt (for caramel)

Instructions

  1. Prepare your slow cooker: Grease the insert of a 6-quart slow cooker with butter or non-stick spray. Line with a parchment paper sling (two overlapping strips that hang over the edges). Set aside.
  2. Reduce the apple cider: In a small saucepan over medium heat, bring 1 ½ cups apple cider to a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until reduced to about 1 cup. Let cool for a few minutes.
  3. Mix the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup packed light brown sugar, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt.
  4. Combine the wet ingredients: In a separate medium bowl, whisk together the reduced apple cider (about 1 cup), ½ cup melted unsalted butter (slightly cooled), 2 large eggs (room temperature), and 1 teaspoon vanilla extract until smooth.
  5. Make the batter: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
  6. Pour the batter into the slow cooker: Scrape the batter into the prepared slow cooker and spread into an even layer.
  7. Cook the cake: Cover and cook on HIGH for 2 to 2 ½ hours, or on LOW for 4 to 5 hours, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool the cake: Turn off the slow cooker and let the cake cool in the insert for 15 minutes. Use the parchment sling to lift the cake out and transfer to a cooling rack. Cool completely, about 1 to 1 ½ hours.
  9. Make the salted caramel: In a small saucepan over medium heat, melt ½ cup unsalted butter. Add 1 cup packed light brown sugar and stir constantly until smooth, about 2-3 minutes. Slowly pour in ½ cup heavy cream while stirring. Let simmer for 1-2 minutes until slightly thickened. Remove from heat and stir in 1 teaspoon vanilla extract and ½ teaspoon flaky sea salt. Let cool for about 10 minutes.
  10. Assemble and serve: Transfer the cooled cake to a serving plate. Drizzle the salted caramel generously over the top. Slice and serve.

Notes

Don’t skip reducing the apple cider—it concentrates the flavor and prevents a soggy cake. Use room temperature eggs for best results. Line the slow cooker with a parchment sling for easy removal. Let the caramel cool slightly before drizzling to avoid soaking the cake. The cake tastes even better the next day.

Nutrition

Keywords: slow cooker cake, apple cider cake, salted caramel, fall dessert, easy cake, crockpot dessert

Find it online: https://lucastable.com/cozy-slow-cooker-apple-cider-cake-with-salted-caramel/