Apple Cider Cake

29 May

I love apples but when used in a cake I’m not so keen on the lump texture they give. This cake gives you a taste of the apple but in layers rather than scattered throughout the cake. I added the cider for extra flavour and because I’d read a recipe where cider was reduced to make a glaze, so I’ve used that here too.


175gm unsalted butter or margarine ( I use Stork)

175gm caster sugar

3 eggs, lightly beaten

175gm self-raising flour


For the apple filling/topping:

3 apples, I used Braeburn

3 tbs cider

3 tbs double cream

1tsp cinnamon

1 tsp vanilla essence


300ml cider

3tbs icing sugar



  • peel and core the apples and cut into quarters, then slice them thinly
  • put apples in a bowl and add cream, cider, cinnamon and vanilla essence and mix together
  • In another bowl cream the butter and sugar until soft and smooth
  • add the eggs a little at a time and beat together, if the mixture begins to curdle you can add 1 tbs flour.
  • fold in the flour
  • strain the apples and put any liquid into the cake batter.
  • put half the cake batter into a greased and lined 8″ round tin. preferable a loose bottomed tin, or I use a silicone one.
  • spread half the apple mixture over the cake batter
  • top with remaining cake batter
  • finally arrange the remaining apple mixture over the top of the cake
  • bake for 30 – 35 minutes on gas mark 5 or 190°C
  • when cake is cooked and an inserted skewer comes out clean leave to cool
  • while cooling cake heat up cider in a pan to boiling, leave until you are left with a reduction of around 2 tbs of cider
  • leave cider to cool
  • turn out cake on to a wire rack to cool completely
  • when cider and cake is cool make glaze
  • add sieved icing sugar to the cider reduction and spread over the cake.

apple cider cake




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Posted by on May 29, 2013 in other stuff


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