Monday, October 22, 2018

Apple Cider Cake with Apple Cider Glaze

On our first orchard trip of the autumn, I bought a gallon of apple cider. I had about half a gallon left and it started to expire, so I went looking for a recipe that used a lot of it. Between cake and glaze, this recipe uses 2 cups. Instead of going full apple cider doughnut with Martha's cake recipe, I didn't cover the cake in the cinnamon sugar mixture and opted for the apple cider glaze instead, for a slightly more sophisticated look.



Apple Cider Cake

For the cake:
(recipe adapted slightly from Martha Stewart's Apple Cider Doughnut Cake)














Glaze
(recipe from Buns In My Oven)

1 cup apple cider
1/2 - 3/4 cup powdered sugar
2 tablespoons butter
1 teaspoon cinnamon
Dash of salt

Bring the cider to a boil over medium heat, reduce heat to low, and simmer for 10 minutes or until reduced by half. Stir in the butter, cinnamon, salt, and 1/2 cup of powdered sugar until well combined. Add remaining powdered sugar to thicken the glaze, if desired. 

Drizzle over cooled cake. Cake can be stored, covered, at room temperature up to 2 days.  

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