Apple Cider Baba au Rhum Recipe Perfect for Fall

Posted on October 31, 2025

Apple Cider Baba au Rhum - featured image

The warm, spiced aroma of apple cider mixed with the decadent touch of rum – that’s what this Apple Cider Baba au Rhum is all about. It’s the kind of dessert that feels like a cozy hug on a crisp autumn evening, when leaves are crunching underfoot and you’re wrapped in your favorite sweater. I first stumbled upon this idea during a chilly fall getaway, and let me tell you – this recipe has been a seasonal favorite ever since. Whether you’re hosting a festive dinner or indulging in some self-care baking, this dessert brings elegance and comfort in every bite.

Imagine a light, airy yeast cake soaked in a rich, apple cider-infused syrup and topped with a splash of rum for that grown-up edge. It’s bold, it’s flavorful, and honestly, it’s easier to make than it looks. If you’re someone who loves desserts that feel indulgent but are surprisingly simple, this Apple Cider Baba au Rhum is perfect for you. Let’s dive into the magic of this fall-inspired treat!

Why You’ll Love This Recipe

Perfectly Balanced Flavor: The tangy apple cider and warm spiced notes pair beautifully with the mellow sweetness of rum, creating a dessert that’s both refreshing and indulgent.
Ideal for Fall Gatherings: This recipe is a showstopper, making it perfect for Thanksgiving, cozy dinner parties, or even as a weekend treat to share with family.
Simple Yet Elegant: While it looks like a bakery-worthy creation, this dessert is surprisingly straightforward to make, with ingredients you likely already have.
Customizable for Any Occasion: Whether you want to keep it alcohol-free or switch up the syrup flavors, this recipe adapts beautifully to your preferences.
Light and Airy Texture: The yeast-based dough creates a soft, sponge-like cake that soaks up the syrup perfectly, making every bite a burst of flavor.

What sets this Apple Cider Baba au Rhum apart is the seasonal twist. The apple cider syrup adds a tangy depth, while the rum gives it a sophisticated edge. It’s the type of dessert that makes you close your eyes and savor every bite – a true celebration of fall flavors.

What Ingredients You Will Need

This recipe uses a mix of pantry staples and seasonal favorites to create a dessert that’s rich in flavor yet simple to prepare. Here’s what you’ll need:

For the Baba (Dough):

2 cups (240g) all-purpose flour
1/4 cup (50g) granulated sugar
1/2 tsp salt
2 1/4 tsp (1 packet) active dry yeast
1/4 cup (60ml) warm milk (about 110°F/43°C)
3 large eggs, room temperature
1/4 cup (60g) unsalted butter, softened

For the Apple Cider Syrup:

2 cups (480ml) apple cider
1/2 cup (100g) brown sugar
1 cinnamon stick
1/2 tsp ground nutmeg
1/4 cup (60ml) dark rum (optional, adjust to taste)

For Garnish:

Whipped cream or vanilla ice cream
Thin apple slices or grated apple
A sprinkle of ground cinnamon

Feel free to swap rum for extra apple cider if you’re looking for a family-friendly dessert or tweak the spices to suit your taste. The beauty of this recipe is its flexibility!

Equipment Needed

Mixing bowls
Stand mixer or hand mixer
Small saucepan
Measuring cups and spoons
Baba molds or muffin tins
Pastry brush

If you don’t have baba molds, muffin tins work perfectly as a substitute. I’ve even used ramekins in a pinch – they might take slightly longer to bake, but the results are equally delicious. A stand mixer makes the dough process easier, but you can knead by hand if needed. Just be sure to butter your molds well to avoid sticking!

Preparation Method

Prepare the Dough: In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a soft dough forms. Knead for about 5 minutes until smooth and elastic (use a stand mixer with a dough hook for best results).
Let the Dough Rise: Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Shape and Bake: Preheat your oven to 375°F (190°C). Butter your baba molds or muffin tins generously. Divide the dough into portions and place them into the molds. Let them rise again for 20-30 minutes until puffed. Bake for 15-20 minutes, or until golden brown.
Prepare the Syrup: In a saucepan, combine apple cider, brown sugar, cinnamon stick, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes. Add rum (if using) and simmer for another 2 minutes. Remove from heat and let cool slightly.
Soak the Babas: While the babas are still warm, dip them into the apple cider syrup using tongs or a pastry brush. Be generous – the more syrup they soak up, the better the flavor!
Serve: Arrange the babas on a serving dish. Garnish with whipped cream, apple slices, and a sprinkle of cinnamon. Serve warm or at room temperature.

The syrup should soak through the babas completely, making them moist and flavorful. If they seem dry, don’t hesitate to brush on extra syrup before serving!

Cooking Tips & Techniques

Keep your yeast happy by ensuring the milk isn’t too hot – around 110°F/43°C is perfect.
If you notice the dough is sticky during kneading, add a tablespoon of flour at a time. Don’t overdo it – the dough should remain soft.
Use fresh apple cider for the best flavor. If it’s unavailable, store-bought can work, but try to choose one with no added sugars.
Don’t skip the second rise – this step ensures the babas have a fluffy, airy texture.
Adjust the rum quantity to your taste or omit it entirely for a non-alcoholic version.
Use a pastry brush for precise syrup application on smaller babas.

By following these tips, you’ll avoid common baking pitfalls and create a dessert that’s both visually stunning and absolutely delicious!

Variations & Adaptations

Alcohol-Free Version: Replace rum with apple juice or simply use more apple cider in the syrup.
Spice it Up: Add a pinch of ground cardamom or cloves to the syrup for extra warmth.
Seasonal Twist: Swap apple cider for pear juice and garnish with sliced pears for a fresh winter version.
Gluten-Free Option: Use a gluten-free flour blend designed for baking yeast recipes. You may need to adjust liquid ratios slightly.
Personal Favorite: Try adding a splash of vanilla extract to the syrup for a subtle, aromatic sweetness that complements the apple cider beautifully.

These variations allow you to tailor the recipe to your preferences while keeping the core flavors intact. Get creative!

Serving & Storage Suggestions

Serve the Apple Cider Baba au Rhum slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess contrasts beautifully with the warm, syrup-soaked cake. For an extra pop of color, garnish with thin apple slices and a sprinkle of cinnamon.

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the babas for up to a month – just wrap them tightly in plastic wrap and place them in a freezer-safe bag. To reheat, warm them in the oven or microwave, and brush on a little more syrup for freshness.

Nutritional Information & Benefits

Calories: Approximately 250 per serving
Protein: 4g per serving
Fiber: 2g per serving
Vitamin C: Apple cider provides a boost of antioxidants and immune support.
Low Fat: This recipe uses minimal butter, making it a lighter option compared to traditional rum cakes.

With apple cider as the star ingredient, this dessert is not only delicious but also offers a dose of fall-inspired wellness. Just remember to enjoy responsibly if you include the rum!

Conclusion

This Apple Cider Baba au Rhum recipe is everything a fall dessert should be – warm, comforting, and indulgently flavorful. Whether you’re making it for a festive gathering or simply treating yourself, it’s a recipe you’ll come back to every year. The combination of light, airy cake and rich apple cider syrup is truly irresistible.

Give it a try and make it your own! Whether you stick to the classic version or experiment with one of the variations, I’d love to hear how it turns out. Leave a comment, share your modifications, or tag me if you post your creation online. Happy baking, and enjoy every bite!

FAQs

Can I make this recipe ahead of time?

Yes! You can bake the babas a day in advance and store them in an airtight container. Prepare the syrup fresh and soak them just before serving for the best flavor.

What can I use instead of rum?

If you prefer an alcohol-free version, simply substitute the rum with more apple cider or apple juice.

Can I freeze the babas?

Absolutely! Wrap them tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to a month. Thaw and reheat before serving.

What can I serve with this dessert?

A dollop of whipped cream, a scoop of vanilla ice cream, or even crème fraîche pairs beautifully with this dessert.

Can I use gluten-free flour?

Yes, but make sure to choose a gluten-free flour blend designed for yeast recipes. You may need to adjust the liquid slightly to achieve the right dough consistency.