Apple Cider Cake
Well well well. Wasn’t it just a year ago we shared a whole thread proving that, yet again, apples are the superior flavor of fall and SO MUCH BETTER than pumpkins.
If you wanna revisit that thread there are multiple recipes here in the blog section that showcase apples for fall. They are all big hits here on the farm!
Today I wanna share a newish recipe I’ve been playing with lately. I found this recipe online and have been changing it up as I’ve made it this season to be more “me” and suit the flavors my family most enjoys. It’s even made it into the Thanksgiving Day line up this year!
So, without further ado here is the recipe for my apple cider cake:
Aliceson’s Apple Cider Cake
hands on time: 15-20 minutes
baking time: 40-50 minutes
total time: 60-75 minutes
1.5 cups granulated sugar
0.5 cups packed brown sugar
0.5 cups oil
1 stick melted butter
1 cup applesauce
1 cup apple cider
1 teaspoon vanilla extract
3 cups all purpose flour
2 teaspoons apple pie spice
0.5 teaspoons nutmeg
pinch of salt
1.5 tablespoons baking powder
half stick of melted butter (after baking cake)
4 tablespoons granulated sugar
2 teaspoons cinnamon
Preheat your oven to 325 degrees and spray your non-stick Bundt pan.
In a mixer on medium speed mis the sugars, oil and butter on medium speed until fluffy. Add eggs one at a time and once fully incorporated add the applesauce and vanilla.
In another bowl add the dry ingredients and stir to incorporate.
Next on low speed alternate adding the dry ingredients and apple cider until fully incorporated. Pour the (very thin) batter into the Bundt pan and bake at 325 degrees for 40-50 minutes or until a toothpick comes out clean.
Once the cake has cooled, flip it onto a cake plate and brush with the half stick of melted butter. Then add the cinnamon sugar mixture and coat the top and sides of the cake.
And that’s it! It’s pretty simple and straightforward. It doesn’t take long and it always is a hit.
I will say the original recipe I found had a cup of oil in the cake. I am thinking of totally eliminating the oil and doing all butter as i tweak it. I really like butter flavor and think the finished product is always nice.
Also if you wanna make this for a brunch or breakfast coffee cake treat it’s good without the sugar coating. I’ve done it with the butter brush and without; both are fantastic. And on that note I will say that’s how the cake in the picture is prepared. It doesn’t have the coating on it. For that image you’ll have to visit our instagram or facebook accounts.
Okay! I hope you try it and let me know how you like it. Tag me on all the socials, email me or text me. I love hearing all your stories!!
Happy Thanksgiving everybody!