Ingredients

The following ingredients have 8 Servings
  • 1 cup apple cider
  • 2 cups Granny Smith Apples (3 large or 4 small)
  • 1/4 cup softened butter
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 3 tablespoons granulated sugar
  • 1 cup powdered sugar
  • 2-3 tablespoons apple cider

Instruction

  • Preheat the oven to 350 degrees.  Prepare a 10 inch springform pan by greasing it with butter, shortening, or nonstick spray.
  • In a small sauce pan, heat 1 cup of apple cider to boiling over medium high heat.  Continue to gently boil until the cider reduces by half.  Cool to room temperature.
  • In the bowl of an electric mixer with the paddle attachment, cream butter and sugar together.  Add eggs one at a time and mix on medium speed until pale yellow (about 2-3 minutes).
  • In a medium bowl, sift together flour, baking powder, baking soda, and salt.
  • Add heavy cream to reduced apple cider.
  • With the mixer on low speed, alternate adding the flour mixture and the heavy cream mixture.  The batter will be thick.
  • Pour the batter into the spring form pan and level the top.
  • Peel apples, and cut into 1/8 thick slices, removing the core.  Arrange in a concentric pattern on top of the cake batter.
  • In a small bowl, mix cinnamon and sugar together.
  • Sprinkle the cinnamon sugar evenly over the top of the cake and sliced apples.
  • Bake @350 degrees for 50-60 minutes.  The top will be dark (because of the cinnamon and sugar) and a toothpick inserted into the very center should come out clean.
  • When ready to serve, whisk apple cider and powdered sugar together to make the glaze.  Start with one tablespoon at a time, adding more apple cider as needed.  When the glaze slowly drips off the end of a fork, it is a good consistency for drizzling.