Warm & Cozy
First, I want to say thank you to Stormalong for providing the cider and making such a high quality product! There is nothing like a warm, cozy slice of cake to enjoy. This hard apple cider cake with cream cheese filling is sure to hit the spot!
This cake is perfectly moist and full of warm, spiced apple flavor, thanks to the addition of hard apple cider in the batter. The cream cheese filling and frosting bring this tangy contrast to the sweetness of the cake.
For my dairy free friends, this is lactose free!
NOTES
- I used a cast iron pan (9″) and it worked great. I didn’t line it with parchment, but I used butter and coated the sides and bottom
- Careful to not overmix, you don’t want gluten to form
- If you would like the caramel drizzle, my hard apple cider caramel sauce makes a great finisher *chef’s kiss*
TOOLS
- Rubber spatula
- Mixing bowls
- Cake pan or cast iron pan
- Cooling rack
- Piping bag
- Piping tips
- Kitchen scale
- Balloon whisk
Hard Apple Cider Cake
Warm and cozy! This cake incorporates the great flavors of Stormalong "Unfiltered" hard apple cider. Frosted and filled with a cream cheese frosting and a warm apple spiced caramel drizzle.
- Mixing Bowls
- Rubber Spatula
- kitchen scale
- cake pan 9"
- Balloon Whisk
- piping bag
- piping tip
- cooling rack
cake
- 230 grams all purpose flour
- 100 grams granulated sugar
- 8 grams baking powder
- 2 grams baking soda
- 2 grams kosher salt
- 1.5 grams cinnamon (ground)
- 0.5 grams nutmeg (ground)
- 115 grams Stormalong hard apple cider
- 135 grams applesauce (unsweetened)
- 2 large eggs
- 48 grams vegetable oil
- 4 grams vanilla extract
cream cheese frosting
- 113 grams unsalted butter (softened)
- 8 oz cream cheese (softened)
- 9 grams vanilla extract
- 2 grams kosher salt
- 125 grams powdered sugar
cream cheese frosting
-
In a bowl of a stand mixer, cream the butter and cream cheese together. Use a whisk attachment if you want a lighter frosting or a paddle attachment for a denser frosting.
-
Scrape down the side of the bowl and add the vanilla extract and salt
-
On low, gradually add the powdered sugar.
-
Store in airtight containers
Cake
-
Preheat the oven to 350°F. Grease a 9-inch cake pan.
-
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
-
In a separate large bowl, whisk together the apple cider, applesauce, eggs, oil, and vanilla.
-
Gradually add the dry ingredients to the wet ingredients, stirring/folding with a rubber spatula until just combined. Careful to not over mix, you don't want strong glutens to form.
-
Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
-
Let the cake cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
-
Cut the top of the cake so it flat on top.
-
Cut the cake in half.
-
For small multiple cakes, use a ring mold to cut out the amount of cakes you want and it's tops.
-
Have your frosting in a frosting bag and pipe a ring on the edge of the cake(s) making a dam.
-
Fill the center of the cake with the cream cheese frosting and place its tops on it.
-
Frost the top and the rest of the cake if you desire, but I love the naked look.
-
OPTIONAL: drizzle caramel sauce on in the filling and/or top
