Frost-on-Apples Apple Cider Cake

I had promised myself that I would not become silly over this cake.  I mean it's just a simple breakfast cake after all, right?  It wasn't going to be a big deal.  Until...

I took that first bite and all the scents and aromas and memories of a New England autumn flooded my mouth and I was transported back to a time of golden meadows and golden days, frosty mornings and those first crisp apples.

Our local library used to have an apple cider doughnut and coffee bazaar.  Piles of fresh doughnuts delighted the eye and the warm scents of spices and cider and steaming coffee and hot chocolate filled the air.  Community members would gather 'round to exchange pleasantries while stuffing their mouths with big mouthfuls of doughnuts and hot drink.

So, I found this keeper recipe on a blog I have been following for years, The Circle B Kitchen, and have made several of her recipes and once again her recipe did not disappoint.  I followed it as she wrote it, and I would not change a thing.  Well I did change the name of it, because when I looked mine and I was admiring the simple sugar coating, all I became wistful and thought, geesh, that looks like the old apple orchard we had after the first frost.

There's a few steps to this, none of them difficult, but read through so that those ingredients that need to be at room temperature are ready and waiting for you.  Take the time to enjoy the experience, maybe enjoy the luxury of a little reminiscence.  Reward awaits.

APPLE CIDER CAKE


1 large apple (or 2 small), about 8 ounces total, peeled, cored, diced
1 1/2 cups apple cider
1/2 cup milk (at room temperature)
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 -1/2 teaspoon freshly ground nutmeg (I used 1/2 teaspoon)
1/4 teaspoon ground mace
1/2 cup unsalted butter (at room temperature)
3/4 cup granulated white sugar
1/2 cup light brown sugar (packed)
3 large eggs (at room temperature)
1 teaspoon pure vanilla extract

CINNAMON SUGAR COATING

6 tablespoons granulated white sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

Position rack to middle of oven and preheat to 350 degrees Fahrenheit.  Grease Bundt pan well, making sure to get all the crevices and the middle tube.

In a medium-sized saucepan add the apple cider and chopped apples and bring to a boil over medium high heat.  Reduce heat a notch to medium and allow mixture to simmer for 10 to 12 minutes, or until most of the liquid is absorbed and the apples are easily mashable with a fork.  Letting this cook about few minutes longer (say five to eight minutes) will deepen the apple flavors.

Remove from heat and allow to cool in the pan.  Once cool enough to process, puree with a stick blender or mini food processor if you want something smooth.  I used a regular ole pastry fork and gave it a good mash up.  Measure out 1 1/4 cups of the puree and combine with the milk; set aside.

In a medium bowl, combine the flour, baking powder, baking soda, salt, nutmeg and mace; set aside.

In a large bowl, beat the 1/2 cup softened butter with the two sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.

Decrease mixer speed to low, and slowly add the flour mixture in three batches, alternating with the apple puree mixture, beginning and ending with flour mixture.  Use a rubber spatula as necessary to scrape down batter to ensure it's all combined.  Increase mixer speed to  medium and beat until just combined, about 20 seconds.  Add vanilla and beat about 10 seconds, just to combine.

Scrape batter into prepared pan and bake at 350 degrees Fahrenheit 35 to 45 minutes, rotating cake midway during baking, or until cake tester inserted in center comes out clean.  Transfer cake to cooling rack and allow to rest for about ten minutes before inverting directly on the cooling rack.  Coat the cake with the sugar coating while cake is still warm.

For the cinnamon sugar coating, combine all the ingredients in a small bowl.  I used a pastry brush to gently work the coating over the entire cake, and once the cake was covered, any remainder was generously sprinkled over the top.

COOK'S NOTES:  This cake keeps well for several days if well covered and flavors only get better.
I rarely have unsalted butter in the house so I use 3/4 teaspoon salt with the difference being made up more or less in the butter.  If you don't have mace, you can just increase the amount of nutmeg used.  I happen to have it in my cabinet, so used it plus the higher amount of nutmeg and don't regret it, grins.