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Apple Cider Spice Cake
Apple Cider Spice Cake
- Recipe Submitted by Rosemary on 11/23/2014
Category: Kids, Cakes, Apples
Ingredients List
- 7 gala apples, unpeeled
- 2 ½ cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ¼ cup brown sugar, plus 2 tablespoons, divided use
- ½ cup granulated sugar
- 4 eggs
- 1 cup melted unsalted butter, slightly cooled
- 2 teaspoons vanilla extract
- Sour Cream Drizzle (recipe below)
- 2-3 tablespoons chopped walnuts (optional garnish)
Directions
1-Preheat the oven to 350°, and mist a bundt pan, or similar style cake pan, with cooking spray.
2-Begin by grating the unpeeled gala apples using a box grater, and add them into a bowl; prepare two more small bowls, and take a handful of the grated apples, and squeeze as much of the juice out of them into one of the other bowls as possible; place the squeezed-out apples into the other bowl; repeat the process until all the grated apples have been squeezed of their juice, and set them aside for a moment.
3-Strain the squeezed-out juice, and reserve it. (You should have roughly ¾ of a cup of juice.)
4-In a small bowl, combine the flour, baking soda, baking powder, salt and ground cinnamon, and whisk to aerate and blend; set aside for a moment.
5-To a large bowl, add the 1 ¼ cups brown sugar, the granulated sugar, the eggs and the vanilla, and with a hand mixer, beat those ingredients on low for about 2 minutes until fluffy; next, add in the melted butter, and continue to mix for another 30 seconds or so, until incorporated.
6-To the sugar/egg/butter mixture, add about 1/3 of the flour mixture, and carefully mix that until incorporated; add another 1/3, and mix to incorporate, then the final 1/3 and again mix to incorporate well.
7-Finally, add the grated apples into the batter along with about 6 tablespoons (¼ cup plus 2 tablespoons) of the reserved apple juice squeezed from the grated apples, and fold those in with a spatula until well blended.
8-Pour the batter into the prepared cake pan, and bake for about 50-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean; allow the cake to cool in the pan for about 5-10 minutes, then carefully turn it out onto a wire rack, and poke a few holes with the wooden skewer into the top of it.
9-While the cake is still warm, combine the remainder of the reserved apple juice (roughly ½ cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don”™t worry if it doesn”™t completely absorb””it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
2-Begin by grating the unpeeled gala apples using a box grater, and add them into a bowl; prepare two more small bowls, and take a handful of the grated apples, and squeeze as much of the juice out of them into one of the other bowls as possible; place the squeezed-out apples into the other bowl; repeat the process until all the grated apples have been squeezed of their juice, and set them aside for a moment.
3-Strain the squeezed-out juice, and reserve it. (You should have roughly ¾ of a cup of juice.)
4-In a small bowl, combine the flour, baking soda, baking powder, salt and ground cinnamon, and whisk to aerate and blend; set aside for a moment.
5-To a large bowl, add the 1 ¼ cups brown sugar, the granulated sugar, the eggs and the vanilla, and with a hand mixer, beat those ingredients on low for about 2 minutes until fluffy; next, add in the melted butter, and continue to mix for another 30 seconds or so, until incorporated.
6-To the sugar/egg/butter mixture, add about 1/3 of the flour mixture, and carefully mix that until incorporated; add another 1/3, and mix to incorporate, then the final 1/3 and again mix to incorporate well.
7-Finally, add the grated apples into the batter along with about 6 tablespoons (¼ cup plus 2 tablespoons) of the reserved apple juice squeezed from the grated apples, and fold those in with a spatula until well blended.
8-Pour the batter into the prepared cake pan, and bake for about 50-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean; allow the cake to cool in the pan for about 5-10 minutes, then carefully turn it out onto a wire rack, and poke a few holes with the wooden skewer into the top of it.
9-While the cake is still warm, combine the remainder of the reserved apple juice (roughly ½ cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don”™t worry if it doesn”™t completely absorb””it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
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