When life gives you a free jug of apple cider, make cake.
That’s basically how this cake happened. My neighbors got home from vacation, asked if we wanted some apple cider, and I was like, “Um, YES.” And then they brought it over and I made cake. It was a pretty productive evening!
This is not the alcoholic kind of apple cider, which you can totally use if you want. This cider is from Scott’s Orchard in North Alabama. It has a super strong apple flavor, which is why I thought it would do well in a cake.
I had this idea that I could take pictures of it at work the next morning, so I tried to get there early, but then realized I completely forgot to make the glaze and hadn’t packed any props or anything. So I decided to take pictures right when I got home from work, but I forgot I had to go to the store, and then the sun was going down by the time I got home. I scrambled to get pictures outside, but I think they turned out alright!
I really would like to have some sort of schedule for this blog, but I haven’t been able to work it out yet. At least I work with a bunch of foodies who will eat all of these things for me. 🙂
This cake is super moist and a little dense, but full of apple cider and cinnamon flavor. I decided to brown the butter because obviously I’m still riding that bandwagon. I also used a combination of all purpose flour and whole wheat flour, and a combo of granulated sugar and brown sugar. Lots of things going on, but so very worth it! You can sub all the flour for whichever kind you want; all purpose, whole wheat, almond, etc. Just make sure you’ve got the right total measurement.
If you’ve been reading along with me recently, you know I’m not much of a pumpkin fan and lean more towards apples, apple cinnamon, and caramel apple in all the many forms they come in (thank you food blogs!), but I’ve got some Halloween-ish posts coming next. And then (gasp!) a pumpkin recipe! Sometimes I just feel like I’m missing out on the pumpkin craze, you know?
For now, I hope you enjoy this apple cider cake. Live Happley.
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- 1½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 cup brown butter, melted
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 cup apple cider
- ½ cup powdered sugar
- 1 tbsp apple cider
- ¼ tsp cinnamon
- First, brown your butter. This is a great step-by-step post if you need one. Set aside to cool.
- Preheat oven to 350 degrees and spray a bundt pan with cooking spray.
- In one bowl, whisk together both flours, baking soda, cinnamon, and nutmeg.
- In another (heatproof if your brown butter is still warm) bowl, add both sugars and melted brown butter. Mix on medium speed until combined.
- Add vanilla and both eggs. Mix well.
- Add half of the flour mixture and half of the apple cider to the brown butter mixture and mix until just combined. Repeat with the second half of the flour mixture and apple cider. Mix well.
- Pour batter into prepared bundt cake pan. Bake for 30-32 minutes, or until a toothpick insert into the center of the cake comes out clean.
- Remove from oven and let the cake cool for 5-10 minutes in the pan. Then transfer it to a wire rack to cool completely.
- Combine all three ingredients in a bowl and whisk until incorporated.
- If glaze is too thick, add a teaspoon or two of cider until it's the preferred consistency.
- Drizzle over cooled cake. (Or slightly warm.)