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Cider Cake


I learned something when I was gathering the ingredients for this cake. I feel kind of stupid at my age not knowing that apple cider is not always "in season". But it's not. I couldn't get the cider so I substituted apple juice this time.

    2 1/4 cups apple cider divided
    ½ cup brown sugar
    1 tablespoon butter or stick margarine
    3 cups sliced peeled delicious apples
    Cooking spray
    2 ½ tablespoons dry bread crumbs
    1 3/4 cups granulated sugar, divided
    ½ cup butter or stick margarine, softened
    1 tablespoon grated lemon rind
    1 (8 oz) block fat free cream cheese
    3 large eggs
    6 tablespoons fresh lemon juice, divided
    3 cups all purpose flour
    ½ teaspoon baking soda
    1/4 teaspoon salt
    1 cup low-fat buttermilk
    1 teaspoon vanilla extract
    1 tablespoon powdered sugar
Bring 2 cups cider to a boil in a large heavy saucepan over high heat. Cook until reduced to ½ cup (about 15 minutes). Reduce heat to medium high stir in ½ cup brown sugar. Cook for 5 minutes or until sugar dissolves and cider is thick an dark-colored, stirring occasionally. Remove from heat, cool for 1 minute. Stir in 1 tablespoon butter. Stir in apples, and cook for 15 minutes over medium-high heat or until the liquid is absorbed, stirring frequently. Remove from heat, cool. (If apple mixture hardens, place over low heat until softened.)

Pre heat oven to 325 degrees.

Coat a 12-cup Bundt pan with cooking spray, dust with breadcrumbs.

Combine 1 ½ cups granulated sugar, ½ cup butter, lemon rind, and cream cheese in a large bowl, and beat with a mixer at medium speed until well-blended (about 5 minutes). Add the eggs, 1 at a time, beating well after each addition. Beat in 2 tablespoons juice. Lightly spoon flour into dry measuring cup, level with a knife. Combine flour, baking soda, and salt. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Pour half of batter into prepared pan, spoon the apple mixture onto batter in pan. Pour remaining batter over apple mixture. Bake at 325 degrees for 1 ½ hours or until a wooden pick inserted in center comes out clean.

Combine 1/4 cup cider, 1/4 cup granulated sugar, 1/4 cup lemon juice and vanilla, let stand until sugar dissolves, stirring occasionally. Cool the cake in the pan for 5 minutes, and pierce with a wooden skewer in several places. Pour the cider mixture over cake in pan, let stand 10 minutes. Remove from pan, cool completely on a wire rack.

This cake can be frozen up to 1 month. If you are going to freeze it: cool completely. Cover with heavy-duty foil; seal and freeze.

If frozen, thaw at room temperature. Sift powdered sugar over the cake.


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