Apple Cider Cake

apple cider cake

Fall is apple season in Michigan. Our apple tree seems to be on strike this year, so I’ve been buying up as many apples as I could from the local farmers’ markets. Now is the best time to stock-up on fresh apple cider too. Sure, they have apple cider in the stores, but read the ingredients. I agree, apple cider should have NO list of ingredients! So, I buy it direct from the farmers. Since I had so much cider anyway, I thought I would bake some into a cake. Turns out, not all of my ideas are crazy. This cake was amazing! It’s now on my Thanksgiving menu. (p.s. apple cider freezes well.)

The original recipe was for a Mocha Apple Cake by Rose Marie Pullar of International Falls, Minnesota. She was a junior winner in the 2nd Pillsbury Bake-off Contest in 1950. Her cake had raisins. If you like raisins in your cake, you can surely add them. I’m not a fan of raisins, so I replaced them with nuts. Oh, plus I swapped out the coffee for apple cider. Maybe rum would be a good idea for Thanksgiving day?

I mix my own flours and have put the recipe for fluffy flour in my E-BOOK. My fluffy flour mix works well for cakes, but any all-purpose gluten free flour should also work.

pillsbury bake off cookbook 2

Cake Ingredients:

  • 1 1/4 cup plus 1/4 cup gluten free flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1 teaspoon baking soda
  • 1/2 cup white sugar
  • 1/2 brown sugar
  •  1/2 cup butter
  • 2 eggs
  • 1/3 cup apple cider
  • 1/3 cup chopped pecans
  • heaping 2/3 cup chopped apples

Frosting:

  • 6 tablespoons butter
  • 1/4 teaspoon salt
  • 4 cups powdered sugar
  • 3-4 tablespoons apple cider
  • heaping 1/4 cup chopped pecans

For Cake:

In a mixing bowl, sift together 1 1/4 cup flour, spices, salt and soda. Set Aside.

In a small mixing bowl, toss chopped apples and chopped pecans with 1/4 cup flour. Set aside.

In a large mixing bowl, cream together butter and sugar. Mix in eggs.

Mix half of dry ingredients into butter/sugar mixture, then half of the cider. Repeat. Gently stir in apples & nuts.

Pour into greased 9×13 cake pan.

Bake at 375 degrees for 35 minutes, or until done. Cool and frost.

For Frosting:

Cream together butter, salt and powdered sugar. Stir in cider as needed to make the frosting easy to spread. Frost cake & sprinkle chopped pecans over top.

Find more recipes from my Pillsbury cookbook adventure here.

Apple Cider Cake
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Cake Ingredients
  1. 1 1/4 cup plus 1/4 cup gluten free flour
  2. 1 teaspoon salt
  3. 1 teaspoon cinnamon
  4. 1/4 teaspoon cloves
  5. 1 teaspoon baking soda
  6. 1/2 cup white sugar
  7. 1/2 brown sugar
  8. 1/2 cup butter
  9. 2 eggs
  10. 1/3 cup apple cider
  11. 1/3 cup chopped pecans
  12. heaping 2/3 cup chopped apples
Frosting
  1. 6 tablespoons butter
  2. 1/4 teaspoon salt
  3. 4 cups powdered sugar
  4. 3-4 tablespoons apple cider
  5. heaping 1/4 cup chopped pecans
For Cake
  1. In a mixing bowl, sift together 1 1/4 cup flour, spices, salt and soda. Set Aside.
  2. In a small mixing bowl, toss chopped apples and chopped pecans with 1/4 cup flour. Set aside.
  3. In a large mixing bowl, cream together butter and sugar. Mix in eggs.
  4. Mix half of dry ingredients into butter/sugar mixture, then half of the cider. Repeat. Gently stir in apples & nuts.
  5. Pour into greased 9x13 cake pan.
  6. Bake at 375 degrees for 35 minutes, or until done. Cool and frost.
For Frosting
  1. Cream together butter, salt and powdered sugar. Stir in cider as needed to make the frosting easy to spread. Frost cake & sprinkle chopped pecans over top.
Adapted from Pillsbury's 2nd Grand National Recipe Contest
Adapted from Pillsbury's 2nd Grand National Recipe Contest
Break O' Day Farm http://breakodayfarm.com/
Posted in Dessert, Gluten Free Recipes, Uncategorized and tagged , , .