This Apple Cider Cake is a perfectly moist, tender and spiced fall cake. And frosted with amazing Cinnamon Brown Sugar Frosting you will get addicted to this cake, and will make it every fall! Promise!
I love this part of the year so much. Crisp air, leaves turning colors and all warm clothes. Although, this year true fall haven’t come here yet, temperatures are still around 20 degrees celsius ( between 60 and 70 F) during the day, nights became chiller. I’m in love with all fall flavors, although Christmas is in only 2 shorts months, I’m still not ready to say goodbye to all fantastic fall flavors. So I’m giving you a recipe for this amazing cake!
It is still the apple season, isn’t it?! For me the apple season lasts the whole year, and I can get enough of apple dessert recipes (apples are my favorite fruit to put in the cake). I had crates and crates full of homegrown/organic apples sitting in the pantry, so I decided to use some of them to make homemade apple cider, and when you have homemade apple cider, Apple Cider Cake is a MUST bake!
WHAT INGREDIENTS YOU NEED?
- apple cider
- all-purpose/plain flour and cornstarch
- baking soda and baking powder
- cinnamon, nutmeg and vanilla, but feel free to add a bit of ground cloves or allspice
- light brown sugar
- large eggs
- unsalted butter
HOW TO PREPARE APPLE CIDER CAKE?
- Reduce apple cider.
- Mix the dry ingredients.
- Mix the wet ingredients.
- Combine wet and dry ingredients.
- Pour it into a 33×23 cm (9×13 inch) baking pan and spread evenly.
- Bake and cool the cake.
- Make the frosting.
- Spread the frosting over the cake and enjoy!
A recipe for homemade apple cider – true and tried: HOW TO MAKE APPLE CIDER!
Reducing Apple Cider
In order to get a more concentrated flavor in the apple cider, bring 500 ml (2 cups) of apple cider to a simmer on low heat until it is reduced to 250ml (1 cup). You do still want this to be a liquidy, keep an eye on it, so it doesn’t simmer down to syrup. Reducing the apple cider intensifies the flavors in the cider. Taking the time to do this step will give your cake so much extra flavor.
HOW TO STORE APPLE CIDER CAKE?
As you cake is frosted, store it refrigerated in an airtight container for up to 4-5 days.
MORE APPLE DESSERTS YOU MAY ENJOY:
- MOIST APPLE BREAD
- APPLE, PEAR AND FRANGIPANE GALETTE
- APPLE WALNUT CAKE
- APPLE PIE BARS (CROATIAN APPLE PIE)
→If you make this Apple Cider Cake, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Apple Cider Cake with Cinnamon Brown Sugar Frosting
- 33x23 cm (9x13 inch) baking pan
- 280 grams (2 ¼ cups, 9.9 oz) all-purpose flour
- 30 grams (1/4 cup, 1.05 oz) cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 500 ml (2 cups) apple cider we will use 250 ml (1 cup) reduced and cooled
- 200 grams (1 cup, 7.05 oz) light brown sugar packed
- 120 ml (1/2 cup, 4.05 fl oz) oil
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 grams (1/2 cup, 4.2 oz) applesauce
- 35 grams (1.18 oz) all-purpose flour
- 200 grams (1 cup, 7.05 oz) light brown sugar
- pinch of salt
- 240 ml (1 cup) milk
- 230 grams (1 cup) unsalted butter room temperature
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- For the frosting: combine flour, sugar and salt in a small saucepan, whisk together. Add milk and whisk to combine. Place over low heat, and allow the mixture to come to a boil, whisking
constantly. Cook for 1-2 minutes until thicken. Remove from heat and pour into a small bowl, cover with plastic foil, but make sure foil is touching the pudding to avoid making a skin on top of it. Put it in the refrigerator to speed cooling but keep in mind that pudding needs to be room temperature because later we wil mix in a softened butter.
- Reduce the cider: Add 2 cups of apple cider to a medium saucepan, bring to a boil and cook on medium low heat until reduced to 1 cup. Set aside to cool.
- While cider is cooling, preheat oven to 180 °C (350 °F), grease and flour 33x23 cm (13x9 inch) baking pan or line the bottom with baking paper.
- Make the cake: In a medium bowl, whisk the flour, cornstarch, baking soda, baking powder, salt, cinnamon and nutmeg until well combined. Set aside. In a another bowl add eggs, oil, brown sugar, vanilla, reduced apple cider and applesauce and using an electric mixer
beat until well combined. Using a rubber spatula or wooden spoon fold in dry ingrediens until combined. Do not overmix!
- Pour the batter into prepared pan and bake 15-20 minutes or until toothpick inserted in the center of the cake comes out clean.
- Make the frosting: Once the pudding has cooled, beat the butter bowl until smooth and fluffy and lightened in color, around 5 minutes. Add the cooled pudding (which will look like glue at this point) one tablespoon at a time, mixing well after each addition. Once all the pudding has been added, mix for another few minutes, until the buttercream looks thick, smooth and creamy. Add the vanilla and cinnamon and mix briefly to combine. Using a
rubber spatula stir vigorously for about a minute to get rid of any large air bubbles.
- Spread the buttercream over cooled cake and decorate by your liking.
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