New England Apple Cider Cake

• Produce

  • 2 cups Granny smith apples
  • 1 Lemon, whole

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 cup Confectioners' sugar
  • 1 Enough vegetable shortening to grease
  • 2 cups Flour
  • 1 3/16 cup Granulated sugar
  • 1/4 tsp Salt

• Drinks

  • 2 cup Apple cider

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Heavy cream
  • 1 tbsp Heavy cream or milk

• Frozen

  • 1 Vanilla ice cream

Found on afamilyfeast.com

Ingredients

• 1 cup apple cider
• 2 cups Granny Smith apples (3 large or 4 small apples)
• 1 whole lemon
• ¼ cup softened butter (4 tablespoons or half a stick)
• 1 cup granulated sugar
• 2 eggs
• 2 cups flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup heavy cream
• Enough vegetable shortening to grease a 9x9-inch baking pan
• 1 teaspoon cinnamon
• 3 tablespoons granulated sugar
• 1 cup apple cider
• 1 cup confectioners’ sugar
• 1-2 tablespoons heavy cream or milk
• Vanilla Ice Cream, optional for serving

Directions

• Place the first cup of apple cider on the stove and bring to a boil and boil until reduced to ¼ cup. Set aside to cool.
• Core and peel the apples and then cut each into 16 slices (fewer slices if using smaller apples). Have a bowl of water that has a whole lemon squeezed into it. Place apples into water and then onto a plate to dry and set aside. This will keep them from turning brown.
• Preheat oven to 350 degrees
• In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well mixed.
• With the mixer running, add one egg at a time beating until smooth. Scrap sides and beat until light and fluffy, about three minutes.
• In a medium bowl, sift flour, baking powder, baking soda and salt.
• Measure out cream and add cooled reduced cider to cream.
• With the mixer on low, alternate adding the flour mixture and the cream/cider mixture until well combined. Scrape sides and mix until smooth.
• Grease a 9X9 square pan liberally with vegetable shortening and pour in the batter.
• Arrange the apples, outer edges up into the top of the batter.
• In a small bowl or cup, mix the sugar with cinnamon and sprinkle over the top of the cake and place in the oven for 50-60 minutes or until a toothpick inserted into center comes out clean.
• While the cake is baking, make the glaze.
• Place the second cup of apple cider on the stove as before only reduce down to two tablespoons. Watch it that it doesn’t evaporate too far.
• Place the confectioners’ sugar in a small bowl and add the reduced cider along with one tablespoon of milk or cream and stir. Add the last tablespoon of milk or cream a little at a time until desired consistency. It should be thick but runny enough to drizzle off the end of a spoon.
• When the cake comes out of the oven, cool to room temperature and cut into nine squares.
• Drizzle the glaze over each portion letting it run down the sides and serve.
• Serve with vanilla ice cream if desired.