If gingerbread and apple pie merged to form a more perfect union, they would have created this Apple Cake. This moist cake is bursting with cinnamon, nutmeg, and ginger, and full of chunky, tender apples. The Boiled Cider Glaze adds even more depth to the rich apple flavor. The cake and glaze are easy to throw together and are a great way to make use of those bushels of apples from you recent apple picking adventure (and it doesn’t matter if it occurred in the grocery store or at an orchard).
Apple Cake with Boiled Cider Glaze
2 1/3 cups (9 3/4 ounces) Unbleached All-Purpose Flour
2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 teaspoons King Arthur Flour Cake Enhancer (optional)
1/2 cup (8 tablespoons; 4 ounces) unsalted butter, softened
1 2/3 cups (11 5/8 ounces) granulated sugar
2 large eggs
4 cups (15 ounces) peeled, cored, chopped apple, about 1 1/3 pounds whole apples
1 cup (4 ounces) diced toasted walnuts or pecans (optional) [I omitted the nuts]
Boiled Cider Glaze
2 1/2 tablespoons (1 3/4 ounces) boiled cider
2 to 2 1/2 tablespoons (1 to 1 1/4 ounces) heavy cream
2 cups (8 ounces) confectioners’ sugar or glazing sugar
generous pinch of salt
[I rewrote the directions for making the cake as the original recipe did not provide a lot of detail.]
- Preheat the oven to 325°F. Grease and flour a 9″ x 13″ pan.
- In a large bowl, thoroughly combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cake enhancer (if using). Set the bowl aside.
- In the bowl of a mixer, beat the butter and sugar together until lightened in color and well combined.
- Add the eggs, one at at time, to the butter-sugar mixture, making sure to incorporate each one before adding the next one.
- Add the flour mixture to the wet ingredients, and beat until well combined; the mixture may seem very stiff, and may even be crumbly.
- Add the apples and nuts (if using), and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
- Spread the batter in the prepared pan, smoothing it with your wet fingers.
- Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
- Remove the cake from the oven and place it on a rack to cool completely; don’t remove the cake from the pan.
Boiled Cider Glaze
- Stir all of the ingredients together, using the lesser amount of cream.
- Add additional sugar or cream if needed to make the glaze the consistency of molasses.
- Pour the glaze over the cooled cake and spread.