Spiced Apple Cider Cake with Frosted Cranberries

• Vegetarian

• Produce

  • 3/4 cup Berry
  • 1 package Cranberries, fresh

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Allspice
  • 2 tsp Baking powder
  • 1 cup Brown sugar, packed
  • 3/4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 3 tbsp Cornstarch
  • 1/4 tsp Nutmeg
  • 8 1/2 tsp Salt
  • 1 1/8 cup Sugar

• Drinks

  • 1 1/3 cup Apple cider, juice

• Dairy

  • 3 1/2 stick Butter, unsalted

• Liquids

  • 1/3 cup Water

Found on mykitchenlove.com

Description

Ingredients

• 1 stick (1/2 cup) unsalted butter, softened in microwave, plus additional for greasing pans
• 1 1/2 cups all-purpose flour, plus additional for dusting cake pans
• 2 tsp baking powder
• 3/4 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp nutmeg (I used ground, but you can also use fresh, grated)
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• 2/3 cup apple cider (juice, not filtered)
• 2 tsp lemon juice
• 1 cup packed brown sugar
• 3 large eggs at room temperature
• 3/4 cup sugar
• 3 tbsp cornstarch
• 1/8 tsp tsp salt
• 3/4 cup apple cider (juice, not filtered)
• 2 1/2 sticks (1.5 cups) unsalted butter, room temperature
• 1/3 cup sugar
• 1/3 cup water
• 1 package (approx. 200 grams) fresh cranberries (frozen wont work)
• 3/4 cup berry (fine) or regular sugar

Directions

• Preheat oven to 350° F. Butter 2 (8x2) round cake pans. Dust with flour, knocking out excess.
• Whisk together flour, baking powder, cinnamon, salt, nutmeg, cloves, and allspice in a medium bowl.
• Combine apple cider and lemon juice in a small measuring cup.
• Beat butter in a large bowl with an electric mixer at medium-high speed until light and fluffy, then add brown sugar and beat until combined. Add eggs, one at a time, beating well between additions.
• Reduce speed to low. Add flour mixture and cider mixture alternating in 3 batches, beginning with flour mixture. Mix until just combined.
• Divide batter between cake pans and tap on work surface to release air bubbles.
• Bake layers until they begin to pull away from the sides of pans and a cake tester comes out clean, 25-30 minutes.
• Cool in pans for 5 minutes, then invert on to cooling racks until cooled completely, at least 1 hour. (I let mine cool and then placed (with parchment paper between layers) in fridge over night before icing.)
• Whisk together sugar, cornstarch, and salt in a sauce pan. Whisk in cider. Bring to a boil over medium heat, whisking constantly for about 1 minute. Mixture will become quite thick. Transfer to a metal bowl that is set in a larger bowl of ice water. Stir occasionally until cool.
• Beat butter in a large bowl with an electric mixer at medium-high speed until light and fluffy. Add 1/3 of cooled cider mixture and beat until incorporated. Add remaining cider mixture and beat until well blended and smooth.
• When cakes are cool, arrange 1 layer flat side up and spread with 3/4 cup buttercream. Top with second layer and frost top and sides with remaining buttercream. Chill 2 hours before serving to allow buttercream to set.
• * cake will keep chilled nicely for 1-2 days.
• Place sugar and water in pot and heat until simmering (not boiling) and stir until sugar is dissolved. Place cranberries in pan and submerge. Make sure cranberries are well coated.
• Using a slotted spoon transfer coated to cranberries to a wire rack to dry for an hour, but not longer than a couple of hours (theyll become too dry to be coated in the sugar) OR roll in a piece of paper towel.
• Place cranberries in small batches into the granulated sugar in a shallow pan or bowl and roll cranberries through sugar to coat.

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