Ingredients

The following ingredients have 9 Servings
  • 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 9×9-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

Instruction

  • 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.