Apple Cider Cake With Apple Cinnamon Cream Cheese Frosting Recipes
APPLE CIDER CAKE WITH APPLE CINNAMON CREAM CHEESE FROSTING
My sister lives very close to a place called Ritters in Pennsylvania. Ritters has the best apple cider i have ever tasted! I started making this cake back when I still lived in PA. Its a delicious addition to the fall menus and the aroma that wafts thru the house while its baking is just amazing!
Provided by Deneece Gursky @Smokeygirlxo
Categories Cakes
Number Of Ingredients 14
Steps:
- Mix all cake ingredients together in a large bowl. Pour into a bundt pan sprayed with non stick cooking spray, Bake in 350 degree preheated oven for 40 to 45 minutes or until tooth pick inserted in center comes out clean. Remove and allow to cool a bit before easing it out of the pan and onto a cake plate.
- Frosting:Beat together cheese, butter and sugar until nice and smooth. Add vanilla and cinnamon and blend. Now add cider and blend in.
- Spoon frosting over cake. (I transfer mine to a measuring cup and pour it over the cake)
- Serve with a scoop of ice cream and enjoy
APPLE CIDER CAKE WITH CINNAMON CREAM CHEESE FROSTING
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment or in a large mixing bowl with a handheld mixer, beat together the cream cheese, butter, powdered sugar, vanilla, and cinnamon until smooth and creamy, 4 to 5 minutes.
APPLE SHEET CAKE WITH CINNAMON CREAM CHEESE FROSTING
This lightly spiced apple cake comes together in no time at all, and a few swoops of fluffy cinnamon cream cheese frosting dress it up for dessert. As written, this recipe yields a modest amount of frosting, so frosting lovers may want to double the recipe. Make sure to use fresh cinnamon for this recipe (and all of your fall baking) to get the best results.
Provided by Yossy Arefi
Categories cakes, dessert
Time 45m
Yield 12 servings (one 9-by-13-inch cake)
Number Of Ingredients 17
Steps:
- Prepare the cake: Heat oven to 350 degrees and set a rack in the center. Butter and flour a 9-by-13-inch glass or light colored metal baking pan.
- In a large bowl, whisk together the light brown sugar and eggs until pale and foamy. Add the applesauce, oil, spices and salt. Whisk to combine.
- Add the 2 cups flour, baking powder and baking soda, and whisk until well combined.
- Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on a countertop a few times to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack.
- When the cake is cool, make the frosting: Add the cream cheese, butter and cinnamon to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the speed up to medium-high and whip until smooth and fluffy.
- Spread the frosting over the cooled cake and serve. Store any leftovers in the refrigerator, covered, for up to 3 days.
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APPLE CINNAMON CUPCAKES WITH CIDER FROSTING - KING …
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4.3/5 (26)Total Time 1 hr 45 minsServings 12Calories 360 per serving
- To make the cupcakes: Preheat the oven to 375°F, and position a rack in the center of the oven.
- Line a 12-cup muffin pan with papers and spray the insides, or lightly grease the pan., In a medium bowl, beat the butter, vegetable oil, and sugar together until the mixture lightens in color and texture, 60 to 90 seconds., Beat in the cake enhancer, salt, baking powder, baking soda, spices, and boiled cider., Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition., Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess.
- Gently mix in the flour, alternating it with the milk., Fold in the jammy bits., Spoon the batter into the prepared muffin pan — a scone and muffin scoop works well here., Bake the cupcakes for 17 to 20 minutes, until they're very light brown and a cake tester inserted into the center of one comes out clean., Remove the cupcakes from the oven and after 5 minutes, transfer them to a rack to cool completely., To make the frosting: Beat together the butter, meringue powder, salt, and boiled cider until fully combined., Gradually add the sugar, beating until the frosting is light and fluffy.
- Add the milk, if necessary, to make the frosting nicely spreadable., Spread or pipe the frosting onto the cooled cupcakes., Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the freezer for up to 1 month.
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