Jersey Apple Cake with Salted Caramel Drizzle

Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.

In a large bowl, whisk together flour, baking powder, cinnamon, and salt.

In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the diced apples.

Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before releasing from the springform pan and transferring to a wire rack to cool completely.

While the cake is cooling, make the salted caramel drizzle: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it becomes a golden amber color.

Carefully add the butter and stir until melted and smooth.

Slowly pour in the heavy cream and stir until combined. Bring to a simmer and cook for 1 minute, stirring constantly.

Remove from heat and stir in the sea salt.

Let the caramel cool slightly before drizzling over the cooled apple cake. Serve and enjoy!