Thanksgiving Apple Cider Cake

This apple cake is adapted from a traditional New England family recipe.* Topped with apples, cinnamon, sugar and a creamy apple cider reduction glaze, it's a perfect fall dessert and beautiful addition to your Thanksgiving table.




Ingredients:

To Prepare Ahead:

1 can coconut milk left in fridge overnight, upside down, preferably Trader Joe’s Coconut Cream Extra Thick & Rich

1 additional can: optional to serve alongside cake

1 cup apple cider, reduced to 1/2 cup, cooled for about an hour
1 cup apple cider, reduced to 2 tablespoons, cooled for about an hour (watch carefully at end)

For the Whipped Cream in the Cake (note: only 1/2 cup of mixture will be used in cake):

1 cup coconut milk: 3/4 cup solid and 1/4 cup liquid
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract

For the Cake:

1/4 cup softened butter (4 tablespoons or half a stick)
3/4 cup cane sugar
2 eggs

2 cups gluten-free flour, preferably Cup4Cup
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup coconut whipped cream, previously prepared

1 Granny Smith apple, chopped into 1/8” cubes (about 1 cup)

For the Topping:

1 teaspoon cinnamon
3 tablespoons cane sugar

1 Granny Smith apple, sliced thinly with a mandolin

For the Glaze:

2 tablespoons apple cider reduction, previously prepared
1 cup confectioners’ sugar
2-4 tablespoons whipped coconut cream, or enough to drizzle glaze off a spoon or knife but still be a bit firm

Optional Whipped Cream to Serve alongside Cake:

1 cup of firm coconut milk from top of can
1-2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees F. Butter the inside of a 9” springform baking pan.

For the Whipped Cream in the Cake:

Combine the coconut milk, powdered sugar and vanilla in a stand mixer and beat with the whisk attachment for about 1 minute. Mixture should be a slightly runny. Put in covered container in fridge to chill.

For the Cake:

1. Add butter and sugar and mix on medium in a stand mixer with the paddle attachment until smooth.

2. Add the eggs, one at a time. Scrape the sides of the bowl as needed; mix on medium high for about 3 minutes until batter is light and fluffy.

3. In a small bowl, combine the 1/4 cup apple cider reduction and 1/2 cup of the coconut whipped cream until well mixed.

4. Sift the flour, baking powder, and salt into a bowl. Add 1/3 of the dry mixture to the batter, followed by 1/3 of the apple cider/whipped cream mixture. When all the ingredients are combined, remove bowl from mixer. Gently fold in the cup of chopped apples.

5. Pour the batter into the prepared pan. Arrange the apple slices on top in a fan shape. Sprinkle with the sugar/cinnamon blend. Check in 50 minutes. Bake until a toothpick comes out clean. [I baked the cake for an hour, turned off the oven, and let the cake sit in the oven for another 10 minutes.]

6. Cool the cake pan on a rack for 10 minutes. Remove the cake from the pan and let cool on rack for about an hour.

7. Combine the 2 tablespoons cider reduction, sugar, and whipped cream until it is thin enough to drizzle from a knife over the top, or put it in a squeeze bottle and decorate the top. Save the extra glaze to put on slices as they are served.

For the Optional Whipped Cream to Serve with Cake:

Add the coconut milk solids, sugar and vanilla in the bowl of a stand mixer; beat on medium high for about 3 minutes; mixture should be more firm than that used in the cake.

Store the cake for about 3 days in the fridge, or freeze in plastic wrap and foil.

#cake #dessert #Thanksgiving #glutenfree

*Recipe adapted from afamilyfeast.com website.