Cider-Glazed Apple-Walnut Cake
Published by St. Martins Griffin
Editor's Note: This spicy and sweet Cider-Glazed Apple-Walnut Cake recipe is just the thing to warm up a cold autumn day. The flavors of cinnamon and vanilla come together with the hearty taste of nuts and apples for a fall recipe that's seasonal and scrumptious. The cake itself is moist and cooks up in the slow cooker, so you don't even have to worry about it once you throw the ingredients in! A cider glaze is the finishing touch to this apple cake you'll want to make again and again.
We both grew up near a famous local apple orchard and have fond memories of picking the apples, then rushing home to bake apple cakes and pies. Even if you don’t pick them off the tree, be sure to bake this cake on a fall day. It will fill the kitchen with a sweet and spicy aroma, and you will enjoy a wonderful old-fashioned apple cake.
Makes1 (7-inch) round cake
Cooking MethodSlow Cooking
Make Ahead RecipeYes
OccasionCasual Dinner Party
Dietary ConsiderationHalal, Kosher, Peanut Free, Tree Nut Free, Vegetarian
Taste and TextureNutty, Rich, Sweet
Type of DishCake, Dessert
- Butter, for the pan
- 1 1/2 cup all purpose flour, plus more for the pan
- 1 cup packed brown sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs, at room temperature, lightly beaten
- 1/4 cup whole milk
- 2 tablespoons canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 1 apple (such as a Braeburn or Granny Smith), peeled, cored, and finely chopped
- 1/2 cup chopped walnuts, toasted
- 1/3 cup apple cider
- 1 tablespoon unsalted butter
- 1/3 cup confectioners sugar
MAKE THE CAKE: Butter and flour a 7-inch springform pan. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt; set aside.
In a small bowl, stir together the eggs, milk, oil, and vanilla. Stir the egg mixture into the flour mixture, blending until moistened. (The batter will be thick.) Fold in the apple and walnuts.
Spoon the batter into the prepared pan. Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high 2½ to 3 hours, or until a wooden pick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan and let the cake cool completely.
MAKE THE GLAZE: Pour the cider into a small saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce the heat to maintain a simmer and cook for 5 to 6 minutes, or until the cider has reduced to about half its original volume. Whisk in the butter. Remove from the heat and whisk in the confectioners sugar. Let the glaze cool for 5 minutes.
Slowly drizzle the glaze over the cake, allowing it to soak into the cake.
2015 Roxanne Wyss & Kathy Moore
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