Hands down my favorite time of year is fall! I feel fortunate to live in an area where we get to see the four seasons pretty clearly. Fall days arrive and the air becomes cool and crisp, leaves begin to change color, something just feels different. It’s also a time that I enjoy baking more than ever! Prepping for the big holidays, especially Thanksgiving ~ the food event of the year! This Apple Cider Cake would be the perfect addition to your Thanksgiving dessert table or any dinner party.
Apples are available all year long here in the states, a staple fruit, but something about fall apples is definitely special. To know they are picked right in your backyard through local farmers is incredible. And the flavor is absolutely unmatched. New Seasons Market strives on working with local orchards and farms to bring the freshest produce, including incredible apples in the fall. I’m thrilled to partner with them to bring you this simple, elegant fall dessert incorporating all the flavors of the season. Easy enough to make for breakfast but a standout dessert for a dinner party.
The inspiration for this cake was actually from a fancy tiered cake a made a few weeks ago using a brown sugar swiss meringue butter cream. I wanted to take the same type of flavors and incorporate it into a simpler cake with light delicate flavor.
Starting with fresh, crisp apples is key. For this Apple Cider Cake I chose to use Organic Rubinette Apples from Cinagro Orchards in Parkdale, OR. I found these apples right at my local New Seasons Market. These apples have a sharp almost tart start when first bitten then mellow into a sweet flavor. Really the best of both worlds getting a balanced sweet and tart flavor profile. Rubinette apples also are very crisp so even when cooking down, they retain their shape and firm texture. Feel free to choose your favorite apple variety for this cake, Granny Smith apples are also a wonderful baking apple if Rubinettes are not local to you. Check out New Seasons Market fall page with their local orchard partners.
Spiced Layer Cake
The base cake is made using fresh ingredients from my local New Seasons Market, including a delicious Gala Apple Cider found only in the fall season in the refrigerated section. Fall spices including cinnamon, fresh nutmeg and anise create a warm comforting layer cake that is sure to impress. I love picking up spices from the bulk section at New Seasons, it ensures I only get what I need which saves on my wallet but also keeps my spices fresh in my pantry.
Fresh Whipped Cream
There is something about fresh whipped cream that I adore in a cake. It’s light, airy and even when refrigerated stays soft and pillowy. Not to mention, making homemade whipped cream is extremely simple even the most novice baker can create. The creamy whipped cream between the layers of cake and apple help to mellow the sweetness creating the perfect bite.
The thing I love about cakes is you can make all the components ahead of time and assemble when ready to serve. It really takes the stress out of entertaining to prepare when you have time and not at the last minute. I hope you find the perfect time to make this lovely dessert and share at your next dinner party. You’ll be the star of the night! Be sure to check out your local New Seasons Market for the freshest ingredients!
This post is sponsored by New Seasons Market, all ideas and opinions are my own.Print
A delicious spiced cake with layers of whipped cream and apples.
- 5 large eggs
- 2 tsp vanilla
- 1 tsp bourbon or whiskey (optional)
- zest of 1 naval orange
- 2 cups granulated sugar
- 3 cups flour
- 3 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp fresh grated nutmeg (1 tsp if using powdered)
- 1 tsp ground anise seed (if you do not like anise flavor, opt out or add cardamom as a replacement)
- 1/2 tsp salt
- 1/2 cup canola oil (or any other neutral oil)
- 1/2 cup whole milk yogurt
- 1/2 cup fresh apple cider
- 6 medium sized Rubinette apples, peeled and sliced (can sub your favorite apple)
- 2 Tbsp unsalted butter
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 cup heavy whipping cream
Homemade Caramel (optional):
- Favorite recipe is by Sally’s Baking Blog or use your favorite store bought variety
- Preheat your oven to 350 degrees Fahrenheit
- Prepare (3) 9″ inch cake pans by greasing with shortening or butter and then flouring until sides and bottom are coated. Set aside.
- In the bowl of your stand mixer fitted with a paddle attachment, add your: eggs, sugar, vanilla, bourbon and orange zest.
- Mix on medium-high speed for 3-4 minutes until pale in color and fluffy.
- In a separate bowl, whisk your dry ingredients then slowly add to your egg mixture on low speed until fully combined.
- Finally, add your oil, yogurt and apple cider and mix for another 2-3 minutes on high until fully combined. Be sure to scrape sides of mixing bowl to ensure all ingredients are incorporated.
- Pour your batter in prepared 9″ cake pans evenly.
- Bake in upper 3rd of your oven for 25-30 minutes, until a toothpick comes out clean.
- Once cakes are done, remove from oven and allow to cool on cooling rack. *
- Peel and slice your apples into thin slices.
- In a heavy bottomed skillet, add your butter and then your apples on medium-heat.
- Allow apples to begin to brown and caramelize for 2-3 minutes
- Next add your brown sugar and cinnamon and continue to cook until tender and caramelized, about 5 minutes.
- Remove from heat and let cool.*
- Prepare whipped cream before assembling to serve cake.
- In the bowl of a stand mixer fitted with whisk attachment, pour your heavy cream and turn on high speed.
- Allow whipping cream to come to stiff peaks about 5 minutes, use to assemble cake.
- On a cake plate or stand begin assembling your cake.
- First place one cake layer down.
- Top with a spread of whipped cream, then caramel (optional) and finally some cooked apples
- Continue with the next 2 layers.
- Serve immediately.*
- Cake can be made ahead of time and frozen until ready to use. Wrap each layer in 2 layers of plastic wrap and freeze flat until ready to use. Can be frozen up to 3 months.
- Apples can be prepared ahead of time and put in fridge until ready to use for up to 1 week.
- I choose to keep my whipped cream unsweetened as it gains it’s sweetness from the apples and caramel layers, but you can always add 1/4 cup of powdered sugar to sweeten slightly if you choose.
- I always have Salted Caramel on hand in my fridge, make a batch and leave in fridge. Pop into microwave for a few seconds before using to drizzle.
Keywords: cake, layer cake, apples, local, fall, spice, apple cider, cinnamon, apple cake, apple cider cake