Begin your journey by pouring 6 cups of apple cider into a saucepan. Simmer it over medium heat for 40–50 minutes, stirring occasionally, until the cider is reduced to 1 cup.

While your cider cools, whisk together 2 cups of all-purpose flour, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of allspice, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt in a bowl.

In a large mixing bowl, beat 1/2 cup of softened unsalted butter with 3/4 cup of granulated sugar and 3/4 cup of light brown sugar for 2 minutes until light and fluffy.

Add 3 large eggs and 1 teaspoon of vanilla extract to the creamed mixture. Beat until pale and smooth, about 1-2 minutes.

Slowly mix in 1/2 cup of buttermilk, 1/4 cup of sour cream, the cooled apple cider reduction, and 1/2 cup of apple butter until fully combined.

Gradually add the prepared dry mixture into the wet ingredients, mixing on low speed just until combined.

Pour the batter into a greased 9x9 inch baking pan, smoothing out the top. Bake at 350°F (175°C) for 48–52 minutes, or until a toothpick comes out clean.

Once baked, remove from oven and let cool on a wire rack for 10 minutes before transferring to cool completely.

For the caramel sauce, simmer the cider reduction with 1/4 cup of butter and 1 cup of brown sugar, stir in 1/2 cup of heavy cream, 1 teaspoon of vanilla extract, and a pinch of salt until thickened.

Whip together 8 oz of cold cream cheese and 1/2 cup of softened butter until light and fluffy. Gradually add in 2-3 cups of powdered sugar until desired sweetness.

Poke holes in the cooled cake, drizzle warm caramel sauce over it, and spread cream cheese frosting evenly on top.

Cut into 16 squares and serve with additional caramel sauce, optionally paired with vanilla ice cream or coffee.