Description
A moist and tender cake infused with the sweet flavor of fresh apple cider, perfect for autumn gatherings.
Ingredients
- 1-½ cups fresh apple cider
- 4 tablespoons unsalted butter, cold and diced
- 2 large eggs
- 1/3 cup granulated sugar
- ½ cup brown sugar, lightly packed
- 1/3 cup olive oil (or neutral oil)
- ¼ cup sour cream (or Greek yogurt)
- 1-½ teaspoons baking powder
- ½ teaspoon baking soda
- 1-½ teaspoons ground cinnamon
- A pinch of allspice
- 1/4 teaspoon coarse kosher salt
- 1-¾ cups all-purpose flour
- 1 tablespoon cool room temperature butter
- ¼ cup additional granulated sugar
- 1 teaspoon additional ground cinnamon
Instructions
- Boil fresh apple cider in a large sauté pan until it reduces by half, about 5 minutes; ensure you have ¾ cup remaining.
- Add the diced butter to the hot cider and whisk until melted.
- In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, olive oil, sour cream, baking powder, baking soda, cinnamon, allspice, and salt.
- Gradually incorporate the boiled cider mixture into the wet ingredients, whisking gently.
- Stir in the flour until just combined, then pour the batter into a greased 9″ square baking dish.
- Bake in a preheated oven at 350°F for 22-25 minutes, until the top is puffed and golden.
- After baking, place the cake on a cooling rack for 5 minutes. Spread with cool butter and sprinkle with sugar and cinnamon mixture.
- Allow cooling completely before cutting into squares and serving.
Notes
Use fresh apple cider for the best flavor. Room temperature eggs help with batter consistency, and let the cake cool completely for the best presentation.