New England Apple Cider Cake

This delicious, moist and easy apple cake is not only fun during the colder months but you can make it all year round!

Course Dessert

Cuisine American

Keyword apple cake, apple cider recipes, New England Apple Cider Cake

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Servings

Calories 228kcal

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, reduced apple cider, and half & half. 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 another 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
Eat
Smile
Enjoy

Helpful Tips

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.
I use a sandwich bag for piping the glaze on this cake but if you have a pastry bag, feel free to use it.