You don’t have to hail from the area to enjoy this New England apple cider cake recipe. One slice of this truly moist and delicious cake will fill you with glee. And even though it’s fun to share desserts with your guests, you’ll want to make two batches so you can hoard one for yourself.
I don’t remember where I got this delightful recipe. I have been making it for years.
I have modified it over time to suit my tastes; for instance, I don’t use as much glaze or frosting as this cake usually calls for. But that is a preference. In fact, I don’t often put glaze on any of my baked goods, but this apple cider glaze is so delicious that I couldn’t help drizzling some of it all over the cake.
One of my favorite things about this recipe is reducing the apple cider, which concentrates and intensifies its flavor. You add the reduction to both the batter and the glaze to create a scrumptious dessert that screams, “Fall!”
- I actually don’t mind when apples turn brownish, but for this recipe I place the sliced apples in lemon water to curb the browning.
- To reduce the apple cider, bring it to a boil, then lower to a high simmer and cook until the liquid reduces to the correct amount, which is 1/4 cup for the cake and 2 tablespoons for the glaze.
- Reduce the apple cider for the batter separately from the apple cider for the glaze in order to more easily control the finished amounts.
- I’ve used different apples in this cake but prefer Granny Smith because they hold up really well and don’t get mushy when baked.
- Apple Cider – local and fresh.
- Apples – I recommend the organic Granny Smith for this cake because it stands up well and doesn’t get mushy when baked, but use what you’re most comfortable with.
- Water – I use filtered because it is purer with less contaminants.
- Lemon – juiced.
- Butter – organic and softened, so take it out of the fridge at least an hour before starting the recipe.
- Sugar – organic cane sugar but you can use white or light brown instead, if you prefer.
- Eggs – organic free-range.
- Flour – sprouted spelt flour. I love this flour and use it often, but you can also use all-purpose flour.
- Baking powder – a rising agent.
- Baking soda – another rising agent.
- Salt – helps it rise and gives it flavor.
- Half and Half – or use milk or light cream, if you prefer.
- Confectioner’s sugar – used to make the glaze.
How to make New England Apple Cider cake
Peel 2 – 3 medium to large Granny Smith apples, core them and cut into slices. Place apples in the mixing bowl, add filtered water to cover and squeeze the juice from one lemon into the water.
Get your apple cider.
You can leave the apples in the lemon water for 5 minutes. Remove from water, lay them out on a paper towel and pat them dry.
Place 3/4 cup apple cider in a saucepan and turn the heat on medium. Bring the cider to a boil, lower to a high simmer and let it reduce to 1/4 cup. It takes about 10 minutes but be sure to watch it so you don’t reduce it too much.
While the cider is reducing, preheat the oven to 350 degrees Fahrenheit.
Gather 1/2 stick of butter, cane sugar and 2 eggs. (A)
Place butter and sugar in the mixer and mix until creamy. Add the eggs and mix until combined. (B)
Gather flour, baking powder, baking soda, salt, reduced apple cider and half & half.
Add the above ingredients to the mixer and mix until combined.
Pour batter into the greased pan. Make sure to use a spatula to get every bit out of the mixer.
Press apple slices in the batter and sprinkle a little cinnamon and sugar on them.
Bake for 40 – 45 minutes. All ovens are different so check the cake after 40 minutes.
As the New England apple cider cake is baking, reduce another 3/4 cup of apple cider the same way mentioned above, but this time to measure 2 tablespoons. This took around 10 minutes. Remember to watch and check it often so you don’t reduce it too much.
Gather the ingredients for the glaze – reduced apple cider, confectioner’s sugar and half & half.
Place the confectioner’s sugar and cider in a mixing bowl and whisk together. Add 2 tablespoons of half & half and whisk until creamy. Spoon glaze in a sandwich bag, cut the corner off and squeeze the delicious glaze over the cake. Use as much or as little as you want.
Time to cut into the cake and plate a few pieces.
I hope you enjoyed this New England apple cider cake recipe! It will become a family favorite!
Other popular apple recipes
And as always, may all your dishes be delish!
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- .75 cup apple cider
- 2 large Granny Smith apples (2 or 3 - peeled, cored and cut into slices)
- water (to cover cut up apples)
- 1 Juice from one lemon
- 4 tablespoons butter (softened)
- .75 cup sugar (cane)
- 1 large eggs
- 1 teaspoon baking powder
- .50 teaspoon baking soda
- .25 teaspoon salt
- .25 cup half & half
- 2 cups spelt flour (or all-purpose)
- .25 teaspoon cinnamon
- .25 teaspoon sugar
- .75 cup apple cider
- 1 cup confectioner's sugar
- 2 tablespoons half & half (add more if needed)
Liberally grease a 9 x 9 pan and set aside
Place 3/4 cup apple cider in a saucepan and turn heat to medium. Bring to a boil and then lower to a very high simmer until the cider reduces to 1/4 cup. This should take around 10 minutes
Place sliced apples in a glass bowl, cover with filtered water and squeeze the juice of one lemon into the water. Let apples soak for 5 minutes. Remove from water and lay slices on a paper towel. Pat dry and set aside
Place butter and sugar in a mixer and mix until creamy
Add eggs and beat until just mixed
Add flour, baking powder, baking soda, salt and half & half and beat until just mixed
Preheat oven to 350 degrees F
Use a spatula to transfer the cake batter to the 9 x 9 pan and stick each apple slice into the batter. In a small bowl mix the cinnamon and sugar and sprinkle it over the apples
Bake for 40 minutes. Test at that point and if they aren't done, place in there for 5 more minutes. Place on a wire rack when done and let cool for 15 minutes before adding the glaze
As the cake is baking, reduce 3/4 cup of apple cider to 2 tablespoons. (Follow the directions above)
Add confectioner's sugar and reduced apple cider and mix with a whisk. It will be thick so add 2 tablespoons half & half and whisk until creamy
Spoon glaze into a sandwich baggie and cut the corner off of it. Drizzle glaze over the cake and let set
Cut a piece
- I actually don't mind when apples turn brownish, but for this recipe I place the sliced apples in lemon water to curb the browning.
- To reduce the apple cider, you heat it to a boil, then turn down the heat to a high simmer until it reduces to the correct amount - 1/4 cup for the cake and 2 tablespoons for the glaze.
- I always reduce the apple cider for the batter and glaze separately because I can control the amounts easily.
- I've used different apples in this cake but prefer Granny Smith because they hold up really well and don't get mushy.