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.
It’s apple season people! Even though the temperatures here in New Jersey remain warm, it’s officially Fall. My CSA is now loaded with apples, squash and cider. My kids gobble up the apples, but I’m on my own with the cider. So the gallon I got this week required some help. Enter apple cider cake. Moist cake topped with apples and cinnamon and then finished with an amazing, lick-the-bowl-clean glaze that’s made with even more apple cider. And this is a cake that it is totally OK to eat for dessert or breakfast. Best part? I had help making it. Both my girls helped some, although Eclair got bored after she cracked the eggs. But Nutmeg was in for the long haul, happily sprinkling the cinnamon sugar over the cake (and floor) before I popped the cake in the oven.
Who wouldn’t enjoy cooking with a sous chef like that? Too bad she couldn’t do the dishes after, but she still needs a stool to even reach the counter. Both kids gobbled a piece of cake for dinner and daddy is currently enjoying it for breakfast. It’s worth noting that your house will smell a-maz-ing while it cooks – apples, cinnamon – it’s like Fall exploded in your kitchen.
- 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
- 1 cup apple cider
- 1 cup confectioners’ sugar
- 1-2 tablespoons heavy cream
- 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.
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