Cider Spice Cake

cider spice cake

From top to bottom, this easy and elegant cake is drenched with sweet apple flavor. The amber-hued Cider Syrup adds rich fall flavor to this cake. The sweet and tart flavor of the Cider Syrup provides the perfect flavor contrast to the rich Cider Buttercream Frosting.

Cider Spice Cake
Yield: 1 (9 inch) 2-layer cake
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Ingredients
  1. 1 cup unsalted butter, softened
  2. 2 cups firmly packed light brown sugar
  3. 6 large eggs, divided
  4. 3 cups cake flour, such as Swans Down
  5. 2 1⁄2 teaspoons baking powder
  6. 2 teaspoons apple pie spice
  7. 1⁄2 teaspoon kosher salt
  8. 1 cup whole buttermilk
  9. 1 teaspoon vanilla extract
  10. 1⁄2 cup Cider Syrup, chilled (recipe follows)
  11. Cider Buttercream Frosting (recipe follows)
Instructions
  1. Preheat oven to 350°. Spray 2 (9-inch) tall-sided cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper. Spray again, and set aside.
  2. In a large bowl, beat butter and brown sugar at medium speed with a mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. In a medium bowl, whisk together flour, baking powder, apple pie spice, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. Beat in vanilla.
  3. In a large bowl, using clean beaters, beat egg whites at high speed until stiff peaks form. (Do not overbeat.) Stir one-fourth of egg whites into batter. Gently fold in remaining egg whites. Divide batter between pans. 4. Bake until a wooden pick inserted in center comes out clean, approximately 28 minutes. Let cool in pans 10 minutes. Remove from pans. Drizzle tops with 2 tablespoons Cider Syrup. Let cool completely on wire racks.
  4. Place 1 layer, cider side up, on a cake plate. Spread with approximately 1 1⁄3 cups Cider Buttercream Frosting. Top with remaining cake layer, cider side up. Spread remaining frosting over top and sides of cake. Drizzle with remaining 1⁄4 cup Cider Syrup before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/
Cider Buttercream Frosting
Yield: approximately 5 cups
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Ingredients
  1. 1 cup unsalted butter, softened
  2. 2 pounds confectioners’ sugar
  3. 1⁄2 cup Cider Syrup, chilled (recipe follows)
  4. 6 tablespoons half-and-half, divided
Instructions
  1. In a large bowl, beat butter at medium speed until creamy. Gradually add confectioners’ sugar, Cider Syrup, and 4 tablespoons half-and-half, beating until frosting reaches a spreadable consistency. Beat in remaining 2 tablespoons half-and-half, if needed.
Taste of the South https://www.tasteofthesouthmagazine.com/
Cider Syrup
Yield: approximately 1 cup
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Ingredients
  1. 1 quart apple cider, such as Martinelli’s
Instructions
  1. In a small Dutch oven, bring cider to a boil over medium-high heat. Boil until cider reduces to 1 cup, approximately 40 minutes. Carefully pour into a bowl. Use warm or chilled. (Mixture will thicken as it cools.) Refrigerate up to 2 weeks
Taste of the South https://www.tasteofthesouthmagazine.com/
 

2 COMMENTS

    • Hi Jane! You definitely can. We recommend you use a 15-cup bundt pan sprayed generously with cooking spray. You’ll likely need to increase the cooking time to 45-60 minutes. We have not tested this ourselves, so we’d love to hear how it goes.

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