by apartmentcooker
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apartmentcooker's Notes:
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1 quart
apple cider
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1 tablespoon
butter
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1/2 teaspoon
salt
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In a large pot, bring the apple cider to a boil. Reduce heat slightly, and simmer the cider until it reduces to about a cup. Do not stir the cider after this point (it may crystallize if over-agitated).
Ask the hotline about this step!Continue to reduce the cider until it begins to get thick and caramelize. When the caramel is thick and could coat a spoon, remove the pot from the heat.
Ask the hotline about this step!Stir in the butter and salt. Spread half of the caramel at the bottom of a greased 8" cake pan. Reserve the other half of the caramel.
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2
Honeycrisp Apples, very thinly sliced (1/8" thick)
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5 ounces
butter
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1 1/3 cup
dark brown sugar
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2
eggs
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1 tablespoon
vanilla extract
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1/2 cup
whole milk
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1/4 cup
heavy cream
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2 cups
all purpose flour
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3/4 teaspoons
salt
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1/2 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1 cup
walnuts, roughly chopped
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1 teaspoon
cinnamon
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1/2 teaspoon
nutmeg
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1/4 teaspoon
cloves
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Fan the apples into the base of the prepared cake pan (with caramel in the base) into a circle, with the points of the apples going to the center. Set aside.
Ask the hotline about this step!Cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping well after each addition. Add the vanilla, mix to combine.
Ask the hotline about this step!Alternately add the milk/heavy cream and the dry ingredients, mixing just to combine.
Ask the hotline about this step!Scoop the prepared batter the pan atop the apples. Bake at 350 until baked through, about 15-25 minutes, or until a tester comes out clean.
Ask the hotline about this step!Scoop the prepared batter the pan atop the apples. Bake at 350 until baked through, about 15-25 minutes, or until a tester comes out clean.
Ask the hotline about this step!Heat a small saute pan over medium heat. Add the walnuts, and toast, tossing occasionally, until fragrant, about 1 minute.
Ask the hotline about this step!Add the cinnamon, nutmeg, and cloves, and continue to cook, tossing to coat. Let cool completely before using them to garnish the finished cake. Serve the cake warm, topped with reserved apple cider caramel and the spiced walnuts.
Ask the hotline about this step!I have this recipe in the oven as I write, awaiting my In-Laws for their Anniversary Luncheon. It is over flowing in the pan and still quite un-cooked after 30 min. I have reviewed the recipe to check myself for mistakes and I am quite confident I did everything correctly. I am wondering if I measured the butter wrong. 5 ounces equals 10 table spoons according to my baking equivalent charts. Please advise as I would love to try this again! Caramelized cider rules!! My other suggestion is to use a larger cake pan. The 8 inch is just to small.
I'm so sorry! I'm not sure where the recipe went awry, but I'm going to re-make it and let you know what I come up with! Again, I'm sorry!
Question: the walnuts don't need an oil or something but still pick up the spices when you pan toast them? I would love to try this because it's sugar- and added oil-free.
The nuts do pick up the spice, but it's not with the same intensity of the oil included method you suggested. But it still does the trick!
I think Apple Cider Caramel is the best food idea I've come across all fall - it sounds fabulous. And the cake does, too.
and it's so easy, too! Glad you liked it!
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
I've made a similar cake, but the addition of apple cider caramel kicks it up to a whole 'nother level!