Every time I make a new recipe, I make notes on the recipe itself. “Try again” is a common one. That’s for recipes we liked but they need a tweak or two to improve some aspect of the dish. Many get “Good” if we liked it or “Good!” with an exclamation point if we really liked it. Either of the good designations means it is fodder for my blog. A very few recipes get an “Awesome!” rating meaning it was perfect the first time out and should to be shared ASAP! Today’s recipe is one of those.

Once we settled into our new place after the prolonged transition and move back to Chicagoland, Eric & I made a long weekend trip to New England to visit Kelly & Gilbert. I did some baking before the trip and filled half my suitcase with baked goods and small gifts I had picked up for Kelly & Gilbert in the 3 months since we had left them on the East Coast. I brought them (most of) this New England Apple Cider Cake. Kelly has always been a fan of all things apple. I picked the recipe out specifically for her to try and as I wrote in a note to myself on the recipe, this dessert was “Awesome!” Since we all felt that way about the cake after sampling it, it was devoured very quickly! Using both apples & apple cider throughout the cake gives it an intense apple flavor that is hard to beat.

New England Apple Cider Cake (adapted from afamilyfeast.com)  Prep Time: 20 minutes, Cook Time: 60 minutes, Yield: 12 servings

Ingredients:

For the Cake

• 1 cup apple cider
• 2 cups Granny Smith apples (3 or 4 apples)
• 1 whole lemon
• 1/4 cup softened butter
• 1 cup granulated sugar
• 2 eggs
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 1 teaspoon cinnamon
• 3 tablespoons granulated sugar

For the Glaze

• 1 cup apple cider
• 1 cup confectioners sugar
• 1-2 tablespoons heavy cream or milk

Instructions:

Place one cup of apple cider on the stove and bring it to a boil. Boil it until it is reduced to ¼ cup, about 15 – 20 minutes. Set the cider aside to cool.

Preheat the oven to 350º F.

Squeeze the lemon into a medium bowl half filled with water. Core and peel the apples and then cut them into 1/4-inch slices.  Place the apples in the lemon water. Remove the apple slices to a paper towel covered plate to dry and set them aside.

In the bowl of a stand mixer with a paddle attachment, beat the butter and sugar together until they are well mixed. With the mixer running, add one egg at a time. Scrap the sides and beat the ingredients together until they are light and fluffy, about three minutes. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Measure out the cream and add the cooled reduced cider to the cream. With the mixer on low, alternate adding the flour mixture and the cream-cider mixture to the cake until everything is well combined, scraping the sides and mixing until the batter is smooth.

Grease a 9 X 9 square pan liberally with cooking spray or vegetable shortening and pour in the batter.

Push the apple slices into the top of the batter, with the outer edges of the slices barely sticking out of the batter.

In a small bowl, mix the sugar with the cinnamon and sprinkle the mixture over the top of the cake.

Place the cake in the oven for 50 – 60 minutes or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, make the glaze. Place the second cup of apple cider on the stove and reduce it down to two tablespoons, about 30 – 40 minutes, watching it closely. Place the confectioners sugar in a small bowl and add the reduced cider along with one tablespoon of milk or cream and stir it all together. Add the last tablespoon of milk or cream a little at a time until the desired consistency is reached. It should be thick but runny enough to drizzle off the end of a spoon.

When the cake comes out of the oven, cool it to room temperature and cut it into twelve squares. Drizzle the glaze over each portion letting it run down the sides of the servings.

Serve the cake warm and with vanilla ice cream, if desired.

This brings back wonderful memories of our time living in New England!  ~Linda

New England Apple Cider Cake (adapted from afamilyfeast.com)  Prep Time: 20 minutes, Cook Time: 60 minutes, Yield: 12 servings

Ingredients:

For the Cake

• 1 cup apple cider
• 2 cups Granny Smith apples (3 or 4 apples)
• 1 whole lemon
• 1/4 cup softened butter
• 1 cup granulated sugar
• 2 eggs
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 1 teaspoon cinnamon
• 3 tablespoons granulated sugar

For the Glaze

• 1 cup apple cider
• 1 cup confectioners sugar
• 1-2 tablespoons heavy cream or milk

Instructions:

Place one cup of apple cider on the stove and bring it to a boil. Boil it until it is reduced to ¼ cup, about 15 – 20 minutes. Set the cider aside to cool.

Preheat the oven to 350º F.

Squeeze the lemon into a medium bowl half filled with water. Core and peel the apples and then cut them into 1/4-inch slices.  Place the apples in the lemon water. Remove the apple slices to a paper towel covered plate to dry and set them aside.

In the bowl of a stand mixer with a paddle attachment, beat the butter and sugar together until they are well mixed. With the mixer running, add one egg at a time. Scrap the sides and beat the ingredients together until they are light and fluffy, about three minutes.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt.

Measure out the cream and add the cooled reduced cider to the cream.

With the mixer on low, alternate adding the flour mixture and the cream-cider mixture to the cake until everything is well combined, scraping the sides and mixing until the batter is smooth.

Grease a 9 X 9 square pan liberally with cooking spray or vegetable shortening and pour in the batter. Push the apple slices into the top of the batter, with the outer edges of the slices barely sticking out of the batter.

In a small bowl, mix the sugar with the cinnamon and sprinkle the mixture over the top of the cake. Place the cake in the oven for 50 – 60 minutes or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, make the glaze. Place the second cup of apple cider on the stove and reduce it down to two tablespoons, about 30 – 40 minutes, watching it closely. Place the confectioners sugar in a small bowl and add the reduced cider along with one tablespoon of milk or cream and stir it all together. Add the last tablespoon of milk or cream a little at a time until the desired consistency is reached. It should be thick but runny enough to drizzle off the end of a spoon. When the cake comes out of the oven, cool it to room temperature and cut it into twelve squares. Drizzle the glaze over each portion letting it run down the sides of the servings. Serve the cake warm and with vanilla ice cream, if desired.