Moist apple cider cake topped with an apple cider glaze. Loaded with fresh apples and plenty of cinnamon, this cake is delicious for breakfast or dessert.
Author: Erin Berdan
Recipe type: Dessert
Serves: 9 servings
Ingredients
For the cake
1 cup apple cider
½ cup heavy cream
3 Granny Smith apples, peeled and sliced
4 Tbsp. unsalted butter, softened
1 cup sugar
2 eggs
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ tsp. vanilla
½ tsp. cinnamon
2 Tbsp. granulated sugar
For the Glaze
1 cup apple cider
1 cup confectioners’ sugar
1-2 tablespoons heavy cream
Instructions
Place one cup of the cider in a small pan over medium heat. Bring to a boil and reduce to ¼ cup. Cool to room temperature. Once cooled, stir into the heavy cream and set aside.
Preheat oven to 350F.
Cream the butter and sugar together in the bowl of a stand mixer. Add the eggs one at a time and mix until combined. Add the vanilla. Beat until light and fluffy, about 2 minutes.
In a medium bowl, sift together the flour, baking powder, baking soda and salt.
Add ⅓ of the flour mixture to the egg mixture and mix until combined. Add half the cider-cream mixture. Follow with another third of the dry ingredients, then the remaining cream mixture. Finish with the rest of the flour mixture. Mix until smooth.
Pour the batter into a buttered 8-inch square baking pan.
Arrange the apples on top, pushing them slightly into the batter.
Mix together the sugar and cinnamon in a small bowl and then sprinkle it on top of the cake.
Bake for about 45-50 minutes or until a tester inserted near the center comes out clean.
Cool to room temperature.
While the cake cools, reduce the other cup of cider to about 2 tablespoons. Stir the confectioners sugar into the cider and add the cream to desired consistency. It should be thick, but thin enough to drizzle over the cake with a spoon.
Drizzle the glaze over the cake.
Recipe by white plate blank slate at https://whiteplateblankslate.com/glazed-apple-cider-cake/