Cider Cake with Caramel Frosting
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4.5
24 reviews
Excellent
Cider Cake with Caramel Frosting
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American Cakes: Cider Cake with Caramel Frosting - Food Historian Gil Marks presents a recipe and detailed history for this classic American cake.
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Ingredients
Cake
- 2 cups cake flour 7 ounces/200 grams, sifted, or 1 2/3 cups all-purpose flour, sifted
- 2 teaspoons double-acting baking powder
- 1 teaspoon ground nutmeg or cinnamon; or ½ teaspoon each
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 1 stick/4 ounces/115 grams, or vegetable shortening, softened (65 to 67°F
- 1 cup granulated sugar 7 ounces/200 grams, or packed light brown sugar, or ½ cup each
- 2 large egg 6 tablespoons/3.5 ounces/100 grams
- 1 teaspoon vanilla extract or 2 teaspoons lemon juice
- 2/3 cup hard cider 5.5 ounces/160 grams, or unpasteurized sweet cider
- 1/2 cup raisins optional, or chopped dates or dried cranberries
- confectioners' sugar for dusting; or caramel frosting; or lemon buttercream; or cream cheese frosting
Caramel Frosting
- 1/2 cup butter 1 stick/4 ounces/115 grams, unsalted
- 1 cup light brown sugar 7.5 ounces/210 grams, packed
- 5 tablespoons milk or buttermilk
- 2 cups confectioners' sugar 8 ounces/225 grams, sifted
- 1 teaspoon vanilla extract
Instructions
- To Make Cake: Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease one 9-inch springform pan, 11- by 7-inch baking pan, 9-inch square pan, or 9- by 5-inch loaf pan or two 8- by 1½-inch round baking pans, line the bottom with parchment paper or wax paper, grease again, and dust with flour.Sift together the flour, baking powder, nutmeg, and salt.
- In a large bowl, beat the butter on low speed until smooth, about 2 minutes. Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes.
- Beat in the eggs, one at a time, beating well after each addition.
- Stir in the vanilla.
- Add the flour mixture alternately with the cider (4 portions for the flour; 3 portions for the cider) beginning and ending with the flour. If using, add the fruit.
- Pour into the prepared pan. Bake until a tester inserted in the center comes out clean and the cake springs back when lightly touched, 30 to 40 minutes for the springform pan; 30 to 35 minutes for the 11- by 7-inch pan; 35 to 45 minutes for 9-inch square pan; about 1 hour for a loaf pan; or 25 to 30 minutes for the 8-inch pans. Let cool in the pan for 10 minutes, then remove the cake to a wire rack and let cool completely, at least 1½ hours. Wrap in plastic wrap and store at room temperature for up to 3 days or the freezer for up to 2 months. Sprinkle with the confectioners' sugar or spread with the frosting.
To Make Frosting
- In a medium saucepan, melt the butter.
- Add the brown sugar and stir until melted.
- Add the milk, bring to a boil, and let boil for 1 minute. Remove from the heat and gradually beat in the confectioners’ sugar and vanilla, adding a little more milk if necessary, until smooth and fluffy. Use immediately.
Notes
- VARIATIONS
- Cider Cupcakes: Divide the batter between 12 (2½-inch) cupcake tins, filling no more than three-quarters full, and bake, rotating the pans halfway through, for 12 to 18 minutes.
- Cider Cupcakes: Divide the batter between 12 (2½-inch) cupcake tins, filling no more than three-quarters full, and bake, rotating the pans halfway through, for 12 to 18 minutes.
- Reduce the hard cider to ½ cup and add ¼ cup apple jelly.
- Reduce the hard cider to ½ cup and add ¼ cup apple jelly.
- Cider-Apple Cake: Add 2½ cups (10.5 ounces/300 grams) peeled, cored, and chopped fresh cooking apples.
- Cider-Apple Cake: Add 2½ cups (10.5 ounces/300 grams) peeled, cored, and chopped fresh cooking apples.
Nutrition Information
Show Details
Calories
558kcal
(28%)
Carbohydrates
90g
(30%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
86mg
(29%)
Sodium
147mg
(6%)
Potassium
238mg
(5%)
Fiber
1g
(4%)
Sugar
65g
(130%)
Vitamin A
635IU
(13%)
Vitamin C
0.4mg
(0%)
Calcium
87mg
(9%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 90g | 30% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 86mg | 29% |
| Sodium | 147mg | 6% |
| Potassium | 238mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 65g | 130% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 87mg | 9% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
24 reviews
Excellent
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