Fall is in the air and what do we want? Apple desserts! Spice cakes! Cinnamon! Nutmeg! and all of those warm cozy spices! This cake made my whole house smell of apple & cinnamon as it baked evoking happy feelings of sugar and spice and everything nice.
Not too sweet, this perfect tea cake is perfect for your afternoon coffee break, or morning pick-me-up. It’s a little fussier than my other bundt or loaf cakes because you need to reduce the apple cider juice and melt butter but the result is so worth it! Trust me on this one.
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Enjoy!
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pieces
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Ingredients
- 9 tbsp unsalted butter divided, plus more for pan
- 1 1/2 cups apple cider (Unfiltered apple juice)
- 1/2 cup Sour cream I use 5%
- 1 tsp vanilla extract
- 1 1/4 cups plus 2 Tbsp. all-purpose flour 172 g
- 2 tbsp cornstarch 15 g
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt plus more (1 tsp if using Diamond Crystal salt)
- 1 tsp ground cinnamon divided
- 1/2 tsp freshly grated nutmeg divided
- 2 large eggs room temperature
- 1 cup sugar divided, 200 g
Ingredients
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Instructions
- Place a rack in middle of oven; preheat to 325°. Lightly butter an 8½x4½” or 9×5″ loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
- Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly. Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine.
- Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan.
- Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.
- Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60–80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool 10 minutes.
- Meanwhile, mix a big pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider.
- Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing.
Recipe Notes
Do ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature.
