“My guys” are off to an elk hunt in Wyoming and asked me to send along some lunch goodies. I had leftover home made apple cider in the frig and baking apples from the Bayfield Apple Fest. Here is what I came up with for something that tastes like this beautiful autumn season and will make them think of those of us back home! My apologies for the aluminum pan, but I didn’t want to send off one of my good pie dishes for fear it would be forgotten on a stump in the forest!
APPLE CIDER CAKE
Ingredients
- APPLE TOPPING
- 6 large Granny Smith (or baking) apples, peeled, cored and sliced
- 1 cup apple cider
- ½ cup sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- CAKE
- 1 ½ cups all purpose flour
- 3 teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ cup butter
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoon of ground cinnamon
- 1 teaspoon of ground cardamon
- ¼ teaspoon of ground cloves
- ⅔ cup of Greek yogurt
Instructions
1. Start by making the apple topping. Place the apple cider and sugar in a saucepan and place over a low heat. Stir until the sugar has dissolved and turn the heat up to high and bring to a boil. Add cinnamon and apple pieces and reduce to a simmer. Simmer for 3 to 4 minutes or until the apples are just tender. Remove from the heat, add vanilla, and set aside to cool.
2. Once the apples are cool puree ⅓ of the apple mixture in a blender or food processor and set aside.
3. To make the cake, preheat the oven to 350 F and place the butter and brown sugar in a bowl of an electric mixer and cream until pale and golden. Add the eggs, one at a time, beating well between each addition before adding the apple puree. Sift the flour, baking soda, baking powder and spices, and fold through. Finally add the Greek yoghurt and mix until just combined.
4. Place the mixture into a pie pan. Starting from the middle, press the apple pieces in a circle into the batter and repeat until the whole cake is covered. Bake for 30 to 35 minutes, or until a toothpick comes out cleanly.
5. Minutes before the cake is ready take the remaining apple cider and place over a high heat and bring to a boil. Reduce to a simmer and simmer for 3-6 minutes until the syrup has reduced and become more golden in color.
6. When the cake comes out of the oven drizzle the top of the cake with the apple cider syrup and leave to cool before serving. I like to cut the pieces into pie shapes and serve with ice cream with salted carmel drizzled over the top.
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