I’m rolling my apple cider obsession over from last week into this week. I had a lone honeycrisp apple, just sitting in the basket. I couldn’t just let it sit there. I had to
do something make something. Plus, I still had plenty of apple cider in the fridge. I’m all about some apple baked goods lately (I have a killer cookie recipe coming at you tomorrow!).
This cake recipe was derived from a bread recipe. It’s dense and moist like an apple bread would be, and tastes just as glorious as any cake.
Topped with a simple glaze (plus caramel sauce if you dare), it’s the perfect follow up to Sunday dinner. And it’s also the perfect breakfast Monday morning. Judge not.
Cider Glazed Apple Cake
Recipe adapted from Culinary Concoctions By Peabody
For the cake, you will need:
1 large honeycrisp apple, peeled and grated
1 and 1/2 c. light brown sugar, loosely packed
1/2 c. apple cider
1/2 c. canola oil
3 c. all-purpose flour
2 t. baking soda
1 t. apple pie spice
1 t. salt
1. Preheat oven to 350 degrees. Butter and flour a bundt pan. Set aside.
2. In a large bowl, stir together apples, brown sugar, apple cider, oil, and eggs.
3. Stir in flour, baking soda, apple pie spice, and salt until just combined.
4. Pour into prepared bundt pan.
5. Bake 35 to 40 minutes or until a skewer inserted in the cake comes out clean. Cool in pan about 10 minutes and then transfer to a wire rack.
To make the glaze, you will need:
1/2 c. powdered sugar
2 T. apple cider
1. Whisk ingredients together.
2. Pour evenly on top of cake.
For a little extra decadence, top with caramel ice cream topping.
Cake will keep, in an airtight container at room temperature, for up to 3 days.