In a large bowl, whisk together the dry ingredients: both flours, baking powder, cinnamon, baking soda, and salt. Instructions. Pour the cider into a small bowl and set aside to cool slightly. Cover and simmer for another hour. Peel and core the apples and cut them into small cubes or thin wedges. Sift together cake flour, baking powder, cinnamon, nutmeg, and ginger in a medium bowl. Instructions. Step 1: Add the dry ingredients to a bowl. Make the apple cider cake: In a medium bowl, whisk together the eggs, egg yolks, vanilla, sour cream, and 1 cups (330 g) of the reduced apple cider. Do not over mix. Combine the flour, baking powder and salt in a bowl and set aside. In a bowl, blend together first 5 ingredients. In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In a large mixing bowl combine the melted cooled butter, eggs, sugars, applesauce, vanilla and cup of the reduced cider. Fold in of the dry ingredients until just combined. Make the whipped cream cheese frosting: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and sugar on medium-low speed until fluffy and fully combined.Increase the speed to medium and slowly stream in the cream. In the medium bowl whisk together all of the wet ingredients (apple cider, apple sauce, oil, eggs, and vanilla). The reduced apple cider packs a concentrated apple flavor, and the apple butter adds warm, apple-y sweetness. In a separate bowl, whisk together cider and applesauce. Preheat the oven to 325 degrees Fahrenheit. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Preheat oven to 350F and spray a 10-cup bundt pan generously with nonstick spray. Step 3. Pour the wet mixture into the flour mixture and stir just until very few lumps remain. The shredded apple adds a little bit of texture, and isn't too piece-y or crunchy. Whisk in applesauce, vanilla, whole eggs, egg yolk, and 1 cup butter. Position rack in the center of the oven. Step 3. While the cake bakes in the oven, prepare the apple topping for the vegan apple cider donut cake. Reduce the heat and simmer 10-15 minutes or until reduced to about 3/4 cup. (Especially in the winter when everything is so cold and you can't find anything fresh.) Add vanilla seeds and pod, cinnamon quill and apple pieces and reduce to a simmer. Preheat oven to 350F. Preheat the over to 350 degrees. In a . Preheat oven to 350F. Place the apple cider and caster sugar in a saucepan and place over a low heat. butter, olive oil, eggs and vanilla. Using a hand mixer, beat in apple cider, vegetable oil, eggs, and maple extract until incorporated. Preheat oven to 350 degrees. Grease and flour a bundt pan, making sure to hit the sides of the pan firmly to remove excess flour. Grease a bundt pan and set it aside. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt. Put 1/4 Cup dough into each of the four molds. In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, water, and eggs. Using a rubber spatula or a wooden spoon, fold in two-thirds of the apples into the batter. In a mixing bowl with paddle attachment, cream together the butter and light brown sugar until light and fluffy. Preheat oven to 350F. Bring the apple cider to a boil over high heat. In a large mixing bowl, use a hand mixer on low to combine cake mix, apple cider, apple sauce, eggs, and melted butter. Instructions. In a large mixing bowl, combine flour, sugar, baking powder, salt, and apple pie spice. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Set aside. Bake at 350F for 50 to 60 minutes or until it springs back to the touch and a knife inserted into the middle comes out mostly clean. Preheat oven to 350 degrees F. Grease a 12-cup bundt pan with baking spray. To measure your gluten free flour, I recommend using the spoon method or leveling method. In the large bowl, whisk together all of the dry ingredients (flour, brown sugar, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar. Beat in the vanilla extract, sour cream, and apple cider. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 . Set aside. Butter and flour or spray a 12 cup bundt pan with baking spray. To make the glaze: Bring the cider to a boil over medium heat, reduce heat to low, and simmer for 10 minutes or until reduced by half. Our apple cider magic cake, for example, calls for reducing 6 cups of cider down to a mere cup until the liquid takes on the consistency of honey. 5. Instructions. With the mixer running, add one egg at a time beating until smooth. Preheat oven to 350 degrees F and prepare a 9 inch square cake pan with pan spray and lightly coated in flour. Grease a fluted tube pan (such as Bundt) with cooking spray. Grease and flour a bundt pan. Preheat oven to 350 degrees F (175 degrees C). Step 4. Preheat oven to 350F. Set aside. Since this recipe is made with a bundt pan, many people call it apple cider doughnut cake. Preheat oven to 350 degrees. Remove from the oven and leave to cool completely on a rack. Flip on a rack and remove the pan. Scrape down the bottom and . Scroll to Continue. Turn the stove on medium-low and stir the ingredients gently to keep the apple pieces intact. Then, run a clean knife around any sides touching the loaf pan to release the cake. Stir until just blended. In a separate large bowl, whisk together cup cider reduction, melted butter, brown sugar, eggs and vanilla extract. Beat until just combined. Set aside. Whisk to combine. In a large bowl, combine the sugar, brown sugar and oil. Instructions. Pour the wet into the dry and use a rubber spatula to combine. Pour cake batter into pan and bake for 35-40 minutes until a toothpick comes out clean. Remove from the heat. Preheat oven to 350 degrees F. Coat a 9-inch round or square baking dish with nonstick cooking spray. Bake for 50-60 minutes or until you insert a skewer in the center, it comes out clean. 1. Pour batter into a greased13x9 inch pan. Place a rack in middle of oven; preheat to 325. Bring cider to a boil in a . Cook, without stirring, until reduced to about 1/2 cup (12-15 minutes). Stir together the remaining cider and cup of the applesauce. Pour the batter in the prepared pan and arrange the remaining apple slices, flat-side down, over the top. Remove from the oven and let rest in the pan for 20 minutes. In a large bowl or in the bowl of a stand mixer, combine flour, sugar, baking soda, and salt. In a large pot, heat the apple cider over medium heat- reduce the cider to about half (should look thick - approx . Preheat oven to 325 and spray bundt cake pan with non-stick spray. In a heavy bottom saucepan on medium-high heat, reduce 2 cups of apple cider to half, about 20 minutes. Bring the cider to a boil over medium-high heat in a small saucepan. Warm spices with a true apple flavor. Preheat your oven to 350 degrees Fahrenheit. Last, add in the heavy cream and mix on . In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon and allspice. In the bowl of a stand mixer, use the paddle attachment to combine butter, sugar, and brown sugar until pale and fluffy. It's always so satisfying to have a beautiful piece of homemade cake with a cup of coffee or tea. Let the mixture sit until placing the batter is ready. Pour the batter into the prepared bundt pan. Stir in chopped apples. Set aside to cool. In a large mixing bowl, mix the spice cake mix, apple cider reduction, eggs, and vegetable oil together using an electric mixer on medium speed until combined. Reduce to a simmer and cook until cider is reduced to 1 cup and 2 tablespoons, 10 to 15 minutes. Set aside. For the Apple Cider Cake. Pour the mixture into a well-greased AND floured bundt pan. Line an 88 pan with parchment paper, and spray with cooking spray. Add salt and water. Preheat the oven to 350F. In the bowl of an electric mixer fitted with a paddle, add the cake mix, cider, applesauce, and eggs and beat to thoroughly combine. The butter and cinnamon-sugar finish really gives this that "cider doughnut" feel. These types of cakes delight the palate with . Place bundt pan on center rack and bake for 45 minutes. Mix for about 2 minutes on low, until thoroughly combine and smooth. Add the wet ingredients to the dry ingredients and whisk to combine. Stir apple mixture into milk, set aside. Transfer the batter to the prepared bundt pan. Followed by half of the apple cider. Preheat oven to 350 degrees. Combine cake mix, apple cider, melted butter, eggs, cinnamon, brown sugar, and vanilla in a bowl. Add the butter, both sugars, oil, and vanilla extract to a large mixer bowl on medium high speed and mix together about 4-5 minutes until light, fluffy and well combined. Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl. Beat on low speed to blend, then beat on medium speed for 2 minutes. In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs. Bake 12 minutes. Step 3 In a large bowl, whisk butter, brown sugar, and granulated sugar. Lightly butter an 8x4" or 9x5" loaf pan. In a separate bowl, whisk together beaten eggs, oil, apple cider, and milk. Preheat oven to 350 degrees. In a large mixing bowl, beat together the sugar and molasses until smooth. Place 8 tablespoons (1 stick) of the unsalted butter in the bowl of a stand mixer. Allow the bundt cake to cool for 20 minutes before turning it out of the pan onto a wire rack. Simmer for 3 to 4 minutes or until the apples are just tender. In the meantime, to prepare the crumb topping, work together the flour, brown sugar, cinnamon, salt and butter until it clumps together like wet sand. In a separate medium bowl, whisk together both sugars, apple cider, oil, applesauce, vanilla, and eggs. In a small bowl, toss the apples with a teaspoon of flour. 3. Add egg mixture to flour mixture; whisk until combined. Preheat the oven to 325 degrees F. Butter or lightly spray a 95 loaf pan. Butter and flour a 12-cup Bundt pan. Sprinkle with 1 tablespoon of sugar (optional). Add half of the flour mixture to the wet ingredients. Line a standard 12-cup muffin tin with liners. Step 4. Then, using a large metal spoon, fold in the apple . Mix in the boiled cider, vegetable oil and eggs. Add the vanilla, powdered sugar, and cinnamon and mix slowly until all the sugar is combined. Step 2. Bake. Step 1. angel food cake pan or fluted tube pan. In a small bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well mixed. In a medium mixing bowl, combine the flour, baking powder, cinnamon, salt, nutmeg and allspice and set aside. (Alternatively, place in a large bowl if using an electric hand mixer.) Bake for 18-20 minutes or until a tester comes out clean. While the cake cools, mix together the cane sugar, cinnamon and salt. Add the eggs, coconut milk, and sour cream until well combined. In a large bowl, cream sugar and butter until light and fluffy. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and mace; set aside. (Measurements and detailed directions are listed below in the printable recipe) Step Two: Mix together the dry ingredients and browned butter in a medium bowl until mixed well. Stir in apples. Stir until the sugar has dissolved and turn the heat up to high and bring to a boil. In a large separate bowl, mix together sugar, cinnamon and nutmeg until well combined. Cool in pan for 10 minutes, then turn out onto a serving platter or . 4. Mix on medium speed to combine. Frosting: In the bowl of a stand mixer equipped with a paddle attachment, add the butter and cream on high speed for 2-3 minutes until light and fluffy. Add the dry ingredients into the wet and mix just until combined. Grease three 8-inch cake pans, line the bottoms with parchment paper, then grease the parchment paper. Directions. Transfer 1 cup to a bowl and let cool slightly, about 5 minutes. Bring the remaining apple cider or white wine to a boil along with the sugar. Add brown sugar and vanilla and mix well. 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