Apple Cider Cake

Ingredients

Cake

  • 1 cup Apple Cider
  • 2 cups Granny Smith Apples
  • 1 Whole Lemon
  • 1/4 cup Softened Butter
  • 1 cup Granulated Sugar
  • 2 Eggs
  • 2 cups Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Heavy Cream
  • 1 teaspoon Cinnamon
  • 3 tablespoons Granulated Sugar 

Glaze

  • 1 cup Apple Cider
  • 1 cup Powdered Sugar
  • 1 tablespoons Heavy Cream

Directions

  1. Place 1 cup of apple cider into a pot and bring to a boil ; boil until reduced to 1/4 cup; set aside to cool
  2. Core and peel the apples; cut each into 16 slices; in a bowl with water in it, squeeze a whole lemon into it; place apple into the water then onto a plate to dry; set aside; this will keep them from turning brown
  3. Preheat oven to 350F
  4. In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well mixed
  5. With the mixer running, add one egg at a time beating until smooth; scrape the sides and beat until light and fluffy, 3 minutes
  6. In a medium bowl, sift flour, baking powder, baking soda and salt
  7. Measure out the heavy cream; add the cooled and reduced apple cider to the heavy cream
  8. With the mixer on low, alternate adding the flour mixture and the cream/cider mixture until well incorporated; scrape the sides and mix until smooth
  9. Grease a 9×9 inch square pan with shortening then pour in the batter; arrange the apples, outer edges up, into the top of the batter
  10. In a small bowl, mix the sugar with cinnamon; sprinkle over the top of the cake and place in the oven for 50-60 minutes until a toothpick comes out clean
  11. While the cake is baking make the glaze: place the second cup of apple cider on the stove, reduce down to 2 tablespoon; make sure it doesn’t evaporate too far
  12.  Place the powdered sugar in a small bowl and add the reduced cider along with one tablespoon of heavy cream and stir; add the last tablespoon of heavy cream a little at a time until desired consistency; it should be thick but able to drizzle off the end of a spoon
  13. When the cake comes out of the oven, cool to room temperature; cut into 9 squares drizzle the glaze over each portion letting it run down the sides and serve with vanilla ice cream