Apple Cider Cake with Cinnamon Brown Sugar Frosting
Equipment
- 33x23 cm (9x13 inch) baking pan
Ingredients
- 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
Frosting
- 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
Instructions
- 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.
Notes
I always suggest using a kitchen scale. If you don't have one, buy it! They are cheap and you will always ensure same results in baking!
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!